Handi keema or Handi Keema Masala is an age old recipe where minced meat is cooked in a wide mouthed cooking vessel (mostly earthen pots/earthen vessels). This method of cooking gives a different aroma and flavor to the cooked food especially when its non-veg. The rustic flavors bring out the originality of the food more prominently.
Minced meat 1/2 Kg
Ginger garlic paste 1tbsp
Tomato 3 medium size
Sliced ginger 1tbsp
Chopped green chilies 3-4
Red chili powder 1 -1/2 tsp
Turmeric powder 1/2tsp
Crushed black pepper 1 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Chopped coriander leaves 2tbsp
Oil 1/2 cup
Marination: Make a paste of Ginger, garlic, coriander and green chili and mix well with the minced meat. Let it marinate for 30 mins to 2 hours at room temperature.
Method: Heat oil and add tomatoes, red chili powder, turmeric powder, crushed black pepper, coriander powder and cumin powder. Stir well.
Cook for 4-5 minutes.
Add marinated minced meat in it and stir well for another few minutes.
Now cover the Handi with lid and leave for 10-15 minutes on a slow flame.
In the end, add some butter and fine chopped coriander.
Cover it for 2 minutes and your Keema Masala Handi is ready. Serve hot with any bread or Laadi pav after garnishing with shallots.
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