Kachri keema

Name: Kachri keema
Total time: 4800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Kg Qeema; 4 Whole Kachris (crushed); 1 Cup Papaya (half-ripe),; 1/2 Cup Pineapple pulp; 1/3 tsp Red chilli powder; To taste salt; 1 tsp Garam Masala; 2 tsp Garlic paste; 1 tsp Ginger paste; 250 Gram Curd; 4 Medium Onion (golden fried); 1 tsp chopped coriander leaves; 4 Cloves; 1 Cup Oil

Harminder Kaur Sethi @cook_12688480

#picnicreceipes
#masterclass
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Kachri is a small wild brown melon found in dessert areas. It is common ingredient in Rajasthani cuisine.

Harminder Kaur Sethi @cook_12688480

#picnicreceipes
#masterclass
post-4
#ebook
post -55
Kachri is a small wild brown melon found in dessert areas. It is common ingredient in Rajasthani cuisine.

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Ingredients

1 hour 20 minut

4 servings

1 KgQeema
4Whole Kachris (crushed)
1 CupPapaya (half-ripe),
1/2 CupPineapple pulp
1/3 tspRed chilli powder
To tastesalt
1 tspGaram Masala
2 tspGarlic paste
1 tspGinger paste
250 GramCurd
4Medium Onion (golden fried)
1 tspchopped coriander leaves
4Cloves
1 CupOil

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Steps

1 hour 20 minut

1

Marinate the mince with all the ingredients for four to five hours.
2

Add the curd and onions to the marinated mince an hour before cooking.
Heat oil and add cloves and cardamoms cook till they crackle up.
3

Now add the marinated mince. Stir it for a few minutes on medium flame and then leave on low flame till done.
4

Garnish with fresh coriander leaves, onions rings, chopped green chillies, finely shredded ginger strips and a sprinkling of garam masala.
A squeeze of lemon juice
5

Serve hot with buns