Ingredients
3 tbsp – oil
1 – large onion, sliced
4 – Cloves
4 – Cardamom pods, opened
6 – Black Peppercorns
1-inch Cinnamon stick
2 tsp – National crushed Garlic
2 tsp – grated Ginger
1 tbsp – Tomato puree
150 gms – peeled, chopped Tomatoes
1/2 tsp – National Turmeric powder
1/2 tsp – National chilli powder
2 tsp – National coriander powder
3 – medium sized potatoes, peeled and quartered
450 gms – minced Meat
125-250 ml – water
National Salt to taste
Handful of fresh coriander leaves, chopped, for garnish
How to Make Kheema sak
Heat the oil, add the onion and whole spices.
When the onion has turned brown, add the National garlic and ginger, and fry for 3 minutes.
Then add the tomato puree and let it stay immersed in the oil for at least 2 minutes before stirring.
Now add the rest of the ingredients (except the coriander leaves).
Cover and allow it to simmer for 30 minutes until the potatoes and the minced meat have been cooked.
Garnish with chopped coriander leaves before serving.
Serve as a main course with chappatis and rice.
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