Spicy minced meat is one of the traditional dishes served in the South-Asian countries. It is considered as a major dish in a feast. Due to its tasty and nutritious value it has never lost its importance in these regions for centuries. Following is the recipe of the traditional spicy minced meat.
Half kg minced meat,
3 large potatoes,
2 large onions,
4 to 5 large tomatoes,
4 to 5 green chilies,
3 ladle oil,
2 tbsp white vinegar,
3 tbsp ginger-garlic paste,
1 and a half tbsp salt (or up to taste),
1 and a half tbsp red chili flakes (or up to taste),
¼ tbsp turmeric powder,
2 tbsp coriander powder,
1 tbsp garam masala,
5 and a half glass water.
Take a pressure cooker, add oil into it and then add thinly sliced onions into it. Fry the onions until light golden and then add ginger-garlic paste. When it starts turning light golden, add the minced meat into it and vinegar. Fry the meat well.
Add tomatoes to it and fry it again. Now pour 3 glasses of water, all the above mentioned spices and cook it in the pressure cooker for about 25 minutes.
After 25 minutes, open the pressure cooker, if there is any water remaining, dry it by turning the stove on and then fry the minced meat well. While frying, make sure that there are no lumps of tomatoes or onions left, if you observe any lumpy tomatoes or onions just crush it with the ladle.
After frying it well, add 2 and a half glass water, diced potatoes and green chilies. Close the pressure cooker lid, and give it a good 5 to 6 minutes time.
Your spicy minced meat is ready. Dish out, garnish it with green parsley and green chilies. SERVE AND ENJOY.
If you like an extra fragrance of green chilies then adding green bell pepper would do the magic.
Spices can be adjusted according to one’s own taste.
For extra taste add a spoon or two of cream.
Mutton minced meat takes a total of 20 minutes. Give 15 minutes to the first cook (cooking the meat) and 5 minutes for the second cook (the part where potatoes are added).
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