Minced meat (keema), potato (aloo) and cluster beans (gawar phali) dish is cooked in onion, ginger and tomato with spices is served with Indian bread.
Prep Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Indian, Pakistani
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
2tablespoonsghee
1tablespoonssunflower oil any neutral oil (optional)
1large onionsliced finely
2teaspoonginger garlic paste
500gramskeema (minced meat)lamb or beef or mutton
1inchgingerjulienned
1large tomatochopped roughly
2teaspoonchilli flakes
¼teaspoonturmeric powder
1teaspoonred chilli powder
2teaspooncoriander powder
2teaspooncumin seeds
2 to 3medium-sized potatoespeeled and cubed
1cupchopped cluster beansgawar ki phali
1¼cupswater
Salt to taste
½teaspoongaram masala
Fresh coriander leaveschopped
2 to 3green chillieschopped
INSTRUCTIONS
Heat ghee in a saucepan or pot on a medium to high flame. Add the sliced onions and ginger-garlic paste and fry them until lightly golden brown.
Add the minced meat and cook on medium to high flame until it browns and the moisture is entirely absorbed. Continue to cook until you can see the oil coming out.
Stir in the chopped tomatoes and fresh ginger, chilli flakes, turmeric powder, red chilli powder, coriander powder and cumin seeds. Cook this until the tomatoes are reduced.
Add the potato chunks and chopped cluster beans and mix well.
Add enough water and bring this to a boil.
Cover and cook on low to medium flame for 15 to 20 minutes or until potatoes and beans are cooked. Do stir in a few times in between the cooking.
Open and turn the flame to high and sprinkle garam masala, fresh coriander, green chillies and switch off after a minute or two. Serve hot with kulcha, naan, chapati or any other Indian flatbread.