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Recipes >> Keema, Mince, Ground Meat Recipes > Keema Sali

Keema Sali

Keema Sali
Prep Time
50 Mins
Cook Time

30 Mins

To serve: Transfer to a dish, sprinkle the straw potatoes and serve with a bread of your choice.
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  • Lamb mince 750g/ 1 2/3 lb
  • Potatoes 250g/ 1 2/3 cups
  • Ghee (to deep fry sali)
  • Onions 160g / 1 cup
  • Garlic 10g / 1tbsp
  • Ginger 10g /1tbsp
  • Whole red chilies 8
  • Cumin seeds 10g/ 1 tbsp
  • Red chili pd 5g/ 1 tsp
  • Turmeric 3g/ 1/2 tsp
  • Tomatoes 90g/ 1/3 cup
  • Salt
  • Worcester sauce 30ml/ 2tbsp
  • Vinegar 30ml/ 2 tbsp
  • Sugar 10g/ 2 1/2 tsp

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Cooking Directions

  1. The potatoes: Peel, wash, cut into match-sticks and immerse in water. Drain.

  2. Heat ghee in a kadhai and deep fry over medium heat until golden brown. Remove.

  3. The Remaining vegetables: Peel, wash and slice onions. Peel garlic.

  4. Scrape, wash and roughly cut ginger. Wash and chop tomatoes.

  5. The paste: Put garlic, ginger, whole red chilies and cumin in a blender, add water (approx 20m./4 tsp) and make a fine paste.

  6. Heat ghee in a handi, add onions and sauté over medium heat until brown.

  7. Add the paste, red chili pd and turmeric, stir for a minute, add tomatoes and bhuno until the masala becomes smooth.

  8. Then add the mince, bhuno until the liquid has evaporated, add water (approx 200ml/  3/4 cup) cover and simmer until cooked and the liquid has vaporated.

  9. Adjust the seasoning. Now add Worcester sauce, vinegar and sugar, stir for 2 minutes.

  10. To serve: Transfer to a dish, sprinkle the straw potatoes and serve with a bread of your choice.

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Comments posted by users for Keema Sali recipe:

  1. awesome

    on Oct 30 2009 5:16AM Report Abuse Guest

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