Spicy Nariyal Qeema
(6 votes, average: 4.67 out of 5)
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 20-30 mins
Servings: 4-6 |
Be the first to review Views: 168
Spicy nariyal qeema is a spicy dish and balanced with coconut milk. It tastes great with rotis and a has different taste from regular north Indian preparations.
Required ingredients
- 500 g minced meat
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 dry whole red chillies
- Juice of 2-3 lemons
- 1 tbsp ginger garlic paste
- 1 ½ cup coconut milk
- Salt to taste
- 4 tbsp oil
For spice powder
- 2 tsp mustard seeds
- 3 tsp coriander seeds
- 1 tbsp cumin seeds
- ½ tsp fenugreek seeds
- 8-10 black peppercorns
Directions & How to
- For spice powder lightly toast them in a wok. Let them cool down and grind them to a fine powder.
- Now add salt, red chilli and turmeric powder, ginger garlic paste, whole red chillies, lemon juice and spice powder to the minced meat and refrigerate for 2 hours at least.
- Heat vegetable oil in a heavy bottomed pan. Add the minced meat and cook on high flame while stirring for 4-5 minutes.
- Now add the coconut milk to the mince and mix well. Cover and let it cook on low heat for about 20 minutes or until completely cooked. Dry up excess water if need be.
- Sprinkle coriander leaves and serve with your roti or paranthas.
