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J. Inder Singh Kalra

Dahi ka Kheema

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A mince delicacy with a difference: cooked with yoghurt and flavoured with the unusual combination of cloves and cinnamon powder.

Ingredients

  • 1 kg/2¼ lb Lamb Mince
  • 150/¾ cup

Method

Preparation

THE VEGETABLES: Peel, wash and finely chop onions. Clean, wash and chop coriander.

THE YOGHURT: Whisk in a bowl with cinnamon and clove powder.

THE GREEN CHILLIES: Remove stems, wash, slit and deseed. Heat oil in a pan and deep fry for 15-20 seconds. Remove.

Cooking

Heat ghee

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