Kheema

This is another Hyderabadi comfort food eaten with Kichri usually.  It compliments the Kichri really well and most of us grew up eating this combination every sunday morning!  Well now that we are all grown up, we gotta cook for ourselves but we can still enjoy the unbeatable taste of Kichri & Kheema :o)

Ingredients:

5 tbsp. oil
1 lb. kheema
1/2 pyaz (onion)
2 tsp. namak (salt)
1 tsp. adrak laysan (ginger & garlic paste)
1/2 tsp. laal mirchi (cayenne pepper)
1/4 tsp. haldi (turmeric powder)
1/2 tsp. garam masala (found in Indian stores)
1.2 tsp. zeera (cumin)
2 tsp. chopped hara dhania (cilantro)
1/2 hari mirchi (serrano pepper)
1 tamata (tomato)

Directions:

Chop onion and tomato.

Wash your meat and let it drain excess water.

Add laal mirchi, zeera, namak, haldi and adrak laysan to the meat.

Mix the masalas into the meat well.

Turn heat on high and add oil.

Add onion and saute til translucent.

Add the meat to the onions and brown.

Once the meat releases some water add tomato and mix in.

Turn heat down and cover for 25 mins.

Open lid and add hara dhania, hari mirchi.  Let it simmer (still on low heat) for 10 mins.

Enjoy!