Elements Of Dhabe Ka Keema
1 Tbsp oil
1 Bay leaf
5 Green cardamom
2 tsp zeera
2 Cloves
3 medium onions, slashed
1 tbsp garlic, slashed
1 tbsp ginger, slashed
1 tbsp margarine (for cooking) + 1 Tbsp spread (to embellish)
1 green bean stew (for cooking) + 1 green stew, split (to decorate), finely hacked
1/2 capsicum, slashed
1/2 tsp turmeric
1 tsp red bean stew powder
2 tsp zeera powder
2 tsp dhaniya powder
to taste salt
A touch of asafoetida (hing)
1/2 kg boneless sheep (minced)
3-4 tbsp milk
3 tomatoes, pureed
1-2 tsp sugar
1/2 Lemon (squeezed)
Water
coriander leaves, slashed
Step by step instructions to Make Dhabe Ka Keema
In a skillet add oil, inlet leaf, green cardamom, zeera and cloves. Allow them to deliver the fragrance.
Presently add hacked onions. Saute till brilliant brown. Eliminate the inlet leaf.
Add garlic, ginger and spread. Saute.
Add the green chillies and capsicum. Saute till the capsicum is withered a little. (For around 3-4 minutes). De coating with some water.
Add the masalas.
Red bean stew powder.
Zeera and dhania powder.
Hing and salt.
Add the sheep mince. Saute for 3-4 minutes. Add milk and blend well.
Added tomato mixture and lemon juice.
10 mins cook at low flame.
Subsequent to adding some water, cover and cook till the water dissipates and the sheep is all around done.
Enhancement with hacked coriander leaves, split green bean stew and a mass of spread. Present with pav.
Nourishing Information
13.139gCarbs
26.39gFats
N/ACholestrol
25.699gProtien
N/AFiber
Calories: 392.06 Kcal 0Calcium: 292.80 MgIron: 5.099 MgPotassium: 528.17 Mg
Key Ingredients
oil, Bay leaf, Green cardamom, zeera, Cloves, onions, garlic, ginger, margarine (for cooking) + 1 Tbsp spread (to decorate), green stew (for cooking) + 1 green bean stew, split (to embellish), capsicum, turmeric, red bean stew powder, zeera powder, dhaniya powder, salt, asafoetida (hing), boneless lamb (minced), milk, tomatoes, sugar, Lemon (squeezed), Water, coriander leaves.