Keema Ambada or Lamb Mince with Red Sorrel Leaves

Name: Keema Ambada or Lamb Mince with Red Sorrel Leaves
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 500 gms Lamb Mince; 2 tsp Ginger garlic paste; 2 tbsp Oil; 2-3 Green Chillies slit; 1 1/2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 tsp Cumin powder; 1/2 tsp Garam Masala; 1 small bunch chopped Coriander Leaves; 3 bunches Red Sorrel Leaves roughly chopped

ZMA @zesty5

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#cookpadindia
#innovative
An innovative touch given by me to the famous Breakfast dish from my City which is Qeema or Lamb Mince Fry or Masala.
Tawa Keema or Lamb Mince is a great way to enjoy a lovely Breakfast meal on a weekend with your loved ones beside you when the whole family sits together for the first meal of the day.
In this variation I have used Red and Green Sorrel Leaves with Lamb Mince for a lovely looking flavourful dish.

Though it goes well with both Rice and Rotis, it's best enjoyed with any Indian Bread of your choice. Made with simple ingredients and a few everyday common spices, this dish is a keeper for sure.
A bit tangy and juicy with succulent meat, it's a perfect and a healthy one pot meal aptly suitable for a yummy Breakfast.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30 minutes

5 servings

500 gmsLamb Mince
2 tspGinger garlic paste
2 tbspOil
2-3Green Chillies slit
1 1/2 tspRed Chilli powder
1/2 tspTurmeric powder
1 tspCumin powder
1/2 tspGaram Masala
1small bunch chopped Coriander Leaves
3 bunchesRed Sorrel Leaves roughly chopped

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Steps

30 minutes

1

Heat Oil and saute chopped onions with ginger garlic paste on a low heat only. Also add green chillies and the rest of the spices as well.
2

Saute until the onions are nicely browned and done. Now add the mince and mix well. Cover and cook on low flame without adding any water for about 12-15 minutes.
3

Now add the roughly chopped red sorrel leaves and mix. Adjust salt and also half of the remaining chopped coriander. Cover and cook just until the leaves get cooked and so does the mince. As it cooks, red sorrel leaves tend to leave some water. Therefore after 5 minutes, increase the flame and roast until the water dries up and even the mince as well as the leaves both get incorporated well.
4

That's it. It's all ready now. Relish it with Rotis and Parathas for Breakfast on a lovely weekend morning. Yum! Enjoy!

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ZMA @zesty5

on September 28, 2021 03:00

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.