Tuesday, April 23, 2013

Shimla mirchi keema ka salan(Capsicum Keema)


1/2 Kg Mince Meat
1 Green Capsicum- Shimla mirchi  (Finely chopped)
2 Onions (finely chopped)
1  tbsp Ginger garlic paste
1  tbsp Red chilli powder
¼ tbsp Turmeric powder
2 green chillies (finely chopped)
2 tbsp Lemon juice
Salt – to taste
6 tbsp Oil

For Garnish
Coriander leaves (finely chopped )
Mint leaves (finely chopped)


Wash Mince Meat and Drain thoroughly.
In a mixing Bowl add mince Meat, red chilli powder, turmeric powder,ginger garlic paste,gram masala,lemon and  mix well  cover it and leave it for marinate for  30 minutes.

In  a large non-stick saucepan/Handi add oil at medium heat,add finely chopped onion  stir until tender and  translucent, then add the marinate mince meat , stir for 5-10 minutes, 

Then cover with a tight lid and leave it at a low heat for 10 minutes until all liquid evaporates.
Now add capsicum, salt to taste, green chillies and cover with lid .

 Stir often to prevent burning,if required,sprinkle a little water from time to time prevent from burning.

Do not cook on a high heat,simmer heat and add  coriander and mint leaves cover the pan leave for 5-8 minutes until it's tender.
Garnish with  coriander leaves and mint leaves.

Server with Hot Paratahas,Naan,Bakarkhani.


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