Daas Keema Recipe

Ingredients

• Keema/Minced Meat. . . . . . . . . . . . .½ kg
• Thinly sliced onions. . . . . . . . . . . . . . .1
• Tomatoes, chopped in squares.3
• Green onions, chopped. . . . . . . . . 1 cup
• Red chili powder. . . . . . . . . . . . . . . . . . .½ tbsp
• Turmeric powder. . . . . . . . . . . . . . . . . 1 tbsp
• Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . as per taste
• Green chilies, chopped. . . . . . . . . . 5
• Coriander leaves, chopped. . . . . ½ cup
• Oil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ cup

How to make Daas Keema

1. Heat oil in a vessel.
2. Add the keema, onions, green onions, red chili powder, turmeric powder, salt and green chilies.
3. Allow the keema to half-cook in its own water.
4. Then add the tomatoes and fry for a few minutes.
5. Finally cover the vessel with a cloth and place the lid on top of it – just as in dumm.
6. Turn off the heat when the keema is cooked.