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Nawabi Keema

  • 250 gms thick curd, beaten
  • 2 onions ground
  • 1½ tsp coriander powder (dhania)
  • 3 green ilaichis, crushed
  • ½ tsp haldi
  • - green chilies chopped
  • 1 tsp jeera powder
  • 500 gms minced meat
  • 2 tbspn oil
  • 1 tsp each cumin seeds and fennel
  • ½ tsp garam masala
  • 2 tsp garlic - ginger paste
  • 1 cup pees
  • Mix the curd with next eight ingredients. Marinate for 1 hr at room temperature.

    Put oil in dish and heat for 2 minute. Drop in jeera and fennel and cook in covered 1 minute, add ginger and garlic paste and cook for another minute.

    Pour meat with its marinate, salt and peas. Micro high 6 minutes covered. Stir. Micro high 6 minutes. Standing time 4 minutes.

    Garnish with garam masala and coriander leaves.

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