Keema Curry

500 g Minced Meat Keema
50 ml Oil
1 Onion Red
2 Tomatoes
3 Green Chillies
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Salt
1 tsp Turmeric Powder Haldi
1 tsp Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli
1 tbsp Dried Fenugreek Leaves Methi
1 handful Coriander
400 ml Water

Heat up the oil in a pan on medium heat until hot
Add the finely diced red onions and cook for 4-5 minutes on medium heat until softened
Add the ginger paste, garlic paste and chopped green chillies then sauté for a further 2-3 minutes
Add the mince and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over
Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder then cook the spices for 3-4 minutes
As the spices are cooking chop the tomatoes then add into pan and cook for 3-4 minutes
Add the water and cover then cook for 20 minutes on medium heat
Finally, add the chopped coriander and dried fenugreek leaves.
Serve with fresh naan bread or rice and enjoy!

https://www.cookwithnabeela.com/recipe/keema-curry/