Achari keema has different flavour and taste depending on how much a hint of Achar masala you want in it. Enjoy this recipe of pickled qeema!!!
| Occasion: Any | Total servings: 4-5 | |
| Cuisine: Pakistani | Calories: | |
| Effort: Average | Pre-Prep time: | |
| Best for: All | Preperation time: 1 hr | |
| How to serve: Hot |
Ingredietns:
- Qeema or mince 1 kg.
- Turmeric powder 1/2 tea sp
- Mustard oil 4 tsp.
- Onions(sliced) 3/4 cup
- Red chilies whole 8 nos.
- Mustard seeds 1 tsp.
- Cloves 5 nos.
- Asafoetida A pinch
- Red chili powder 1 tsp.
- Cumin seed 1 tsp
- Kalongi 1 tsp.
- Ginger(shredded) 15 gms.
- Garlic(chopped) 10 flakes
- Lemon juice 2 tbsp.
- Yogurt 1 cup
- Ghee ½ cup
- Salt to taste
Method:
- Wash the mince well and set it a side so the water drains.
- Put in a pan, add tumeric, salt and 2 cups of water, bring to boil, cover and simmer until tender, the water gets absorbed it becomes dry.
- Heat mustard oil to smoking, reduce heat to medium and add ghee.
- Then add sliced onions and saute until brown. Remove onions for garnishing.
- In the same fat fry red chilis till black, remove and discard the chilis.
- Then add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crackle.
- Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery,ginger
- and garlic, fry till the lamb becomes brownish.
- THen add the lemon juice and simmer for a minute.
- Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
- until the fat leaves the masala.
- Adjust the seasoning.
- Serve garnished with fried onions.
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