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Food Dum Ka Kheema
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Preparation time: |
- |
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Cooking time: |
30 Minutes |
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Serving size: |
100 gms per serving |
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Serves: |
Six |
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Cooking method: |
Baking |
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| Ingredients
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Fine mince from boneless leg meat |
½ |
Kg |
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Papaya peel ground or meat tenderiser |
½ |
teaspoon |
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Ginger Garlic paste |
2 |
teaspoons |
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Red Chilli powder |
1 |
teaspoon |
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Turmeric powder |
½ |
teaspoon |
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Iodised Salt powder |
1 |
teaspoon |
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Red Onions, thinly sliced and deep-fried, cooled and crushed (Berishta) |
2 |
medium |
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Cilantro chopped finely |
½ |
cup |
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Mint leaves chopped finely |
¼ |
cup |
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Fine green Chillies chopped finely |
6 |
nos |
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Almonds roasted and ground or Almond powder |
3 |
tablespoons |
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Garam masala |
1 |
teaspoon |
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Kabab Chinni powder |
½ |
teaspoon |
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Cooking oil |
¼ |
cup |
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Ignited |
1 |
charcoal |
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Yoghurt sour |
½ |
cup |
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Oil |
2 |
tablespoons |
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Saffron powdered and soaked in 2 tablespoons of water |
¼ |
teaspoon | Cooking Procedure
- Marinate the mince with tenderiser or ground Papaya peel, Ginger Garlic paste, Chilli powder, Haldi powder and Salt for ½ hour.
- Knead it well. Mix almond paste, fried onions (Berishta), chopped greens, garam masala powder and kebab chinni powder.
- Mix well and arrange in a flat dish making a depression in the centre. Put the ¼ cup oil in it.
- Mix the oil into mince mixture and spread evenly on the dish.
- Mix yoghurt, oil and saffron and spread on the mince mixture.
- Bake in the oven at 200 degree centigrade for 25-30 minutes till lightly browned. This can be cooked on charcoal.
Serving ideas
This dish can be served hot or room temperature. Sliced Onions, Mint leaves and Lime sections are served along with the prepared dish.
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