Keema Roti Food

KEEMA (SPICED GROUND MEAT)

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
• Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
• Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
• Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.

KEEMA ROTI

Steps:

• Step 1.
• Heat oil in a non-stick pan, add ginger-garlic paste, mutton minced , garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done.
• Step 2.
• Add mint leaves and mix well. Transfer into a bowl, mash lightly with the back of spoon, add onions, green chillies,and dried mango powder and mix well.
• Step 3.
• Knead a dough and roll.
• Step 4.
• Place a little of the stuffing in the centre. Gather the roti in the form of pleats; press and twist in the centre.
• Step 5.
• Slightly roll it and cook on a hot tawa until both the sides are evenly cooked.
• Step 6.
• Mix together curd and chutney and serve.