Recipe for Methi Ka Kheema
What is unique about Methi Ka Kheema
Kheema or minced lamb meat combined with onion shallots, spices, and fresh fenugreek leaves giving this dish pronounced mixed blended tastes of sweetness coming from the onions and a nutty taste imparted from the fresh fenugreek
Onion shallots are optional and an improvement to this recipe. We can also include peas instead of onions or use both, to make this recipe unique and to your own taste
Ingredients for Methi ka Kheema
Minced meat (Kheema )- 250gms
Onions Shallots ( gatthe ki pyaaz) – 6-7 peeled and halfway slit through the center
Oil – 1/4 cup
Cloves – 1-2
Shahi jeera – 1/2 teaspoon
Fenugreek – 1 1/2 tablespoon (if using dry fenugreek leaves ) or 2 bunches finely chopped if using fresh leaves
Turmeric- 1/2 teaspoon
Salt to taste
Ginger garlic paste – 2 teaspoons
Chilli powder- 1-11/2 teaspoon
Black Pepper Powder – 1/4 teaspoon
Green Chillies – 2-3 Finely chopped
Garam masala powder – 1 teaspoon
Lemon Juice – 1 tablespoon
Method to cook Methi ka Kheema
In a medium, pan heat the oil and sauté the shallots till they turn translucent
Empty them out in a plate and using the same oil in the pan temper the oil with the clove and cardamom and the shahi jeera
When the oil starts to give off a pleasant aroma of the spices it’s time to add the minced lamb
Cook the mince on low flame till there is an apparent change in its colour and when it starts giving off water
At this point, add in the turmeric, black pepper powder, finely chopped green chillies, salt, ginger garlic paste and chilli powder and garam masala, giving the gravy a good stir after every addition
Continue to cook the mince for the next 10 minutes adding a small amount ( 1/4th cup) of water and letting it simmer on low flame
At the end of this time, the water and oil would start to separate
Add in the fenugreek leaves as well as the sautéd onion shallots and mix well
Leave the gravy to cook for the last 5-10 minutes till the point where the oil starts to come to the surface and then switch off the flame
Add lemon juice and mix well, garnish with fresh coriander leaves or finely chopped mint leaves
Serve this flavoursome gravy equally enjoyable with naan, roti, Poori or Bhagara Rice
for more ingregients and details click here
Spoon Long Handle -Ladle – multipurpose and goes well with non-stick pan’s and Kadai
