Spicy Mutton Mince with Okra

Keema Bhindi could be a tasteful lamb primarily based dish created victimization okra or bhindi and made spices, condiments yet.

Here is how to make it.

I keep in mind sharing with you all it slow back that my begetter could be a preparation enthusiast and loves making ready dishes of assorted cuisines.

My childhood recollections square measure enriched with dozens of instants including him making ready delicious meals for us!

Methi Keema until date is his signature dish and whenever we have a tendency to meet one another, he makes sure to make this dish.

As much as I like eating Methi Keema with Lachcha Parathas, that inner chef of mine yearns for more innovation and experimentation.

That’s the explanation why I recently ready Keema Bhindi and savoured it with peace.

Keema Bhindi because the name says is a noteworthy combination of bhindi and keema.

I wholly love the approach however cooked bhindi blends at the side of spices alternative ingredients and keema.

Soft and satiating Keema Bhindi could be enjoyed with Naan, Rotis, Parathas or any other Indian flatbread.

Chicken is thus in style that it's consumed on the majority the occasions, however, making something out of lamb brings a welcoming variety to the table.

So, create this delectable dish whenever you are feeling like ingestion one thing Indian however totally different, here’s its recipe:

Keema Bhindi
Keema Bhindi is a tasteful lamb based dish made using okra or bhindi and rich spices, condiments as well. Here is how to make it.

Ingredients

• 500 g Muttton Keema
• 3 tbsp Vegetable oil
• 300 g Bhindi
• 3 tbsp Ghee
• 2-3 Clove
• 2 Cardamom
• 1 inch Cinnamon
• 1 cup Onion Chopped
• 2-3 Green chilli slit into half
• 2 tsp Ginger garlic paste
• 1/2 cup Tomato
• 2 tsp Coriander powder
• 1 tsp Turmeric powder
• 2 tsp Kashmiri Red chilli powder
• 1/2 tsp Garam masala powder
• Salt to taste
• 2 tbsp Kasuri methi
• 2 tbsp Lemon juice

Instructions


1. Heat oil in a pan.
2. Add bhindi and fry for 4-5 minutes until it’s almost cooked.
3. Remove the bhindi from the pan and keep aside.
4. Add ghee in the pan.
5. Once the ghee is hot, add cloves, cardamom and cinnamon and let them crackle for a few seconds.
6. Add onion and green chilli and fry until onion turns translucent.
7. Add ginger garlic paste and fry for another 3-4 minutes.
8. Add keema and fry on high heat for 3-4 minutes.
9. Add tomato, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder and salt.
10. Cover and cook for 20-25 minutes.
11. Add fried bhindi and cook for another 5-6 minutes.
12. Add kauri methi and lemon juice and cook for a minute.
13. Serve hot with phulke or Laccha paratha.

Bhindi is a favourite of many people be it bhindi masala or bhindi gosht, each time I make bhindi it reminds me of one of my brothers who loves it, so if you are also found of this vegetable then try making it with qeema and surprise yourself with the amazing burst of flavors...