Keema Bhutuwa

16 ingredients
13 steps

Ingredients

  • 2 lbs ground lamb (chicken or pork can also be used)
  • 1 cup green peas
  • 1 cup spring onion, cut into 1/2-inch length
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • 5 garlic cloves, minced
  • 1 inch gingerroot, minced
  • 3 dried red hot chili peppers
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon hot chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon cumin powder
  • 4 tablespoons cooking oil, for stir-frying
  • 1 cup broth or 1 cup water
  • 1 tablespoon fresh cilantro, finely mined
  • salt and pepper

Directions

  1. 1
    In a non-stick pan, heat four tablespoons of oil.
  2. 2
    Add fenugreek seeds and red chilies and fry till dark.
  3. 3
    Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
  4. 4
    Add chopped onions and stir fry until light brown.
  5. 5
    Put chopped tomatoes and cook for about five minutes.
  6. 6
    Add ground meat to the pan; stir to break up into lumps.
  7. 7
    Salt and pepper the meat mixture.
  8. 8
    Set heat to medium and continue to stir fry the meat until cooked.
  9. 9
    It may require some broth or water to moisten, if it starts to burn.
  10. 10
    Add green peas and spring onion; stir for another two minutes.
  11. 11
    Adjust seasoning with salt and pepper; garnish with fresh cilantro.
  12. 12
    Drain excess oil, if necessary.
  13. 13
    Serve with stir-fried vegetables and rice, or roti (flat bread).

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