Rajhistani Qeema

Chef: Zakir Qureshi

Ingredients

Beef mince:      ½ kg
Oil:      ¼ cup
Ginger:      1 medium piece (chopped)
Garlic:      4 – 5 cloves
Onion:      1 medium
Potatoes:      2 medium (boiled)
Peas:      ½ cup (boiled)
Green chilies:      2 – 3 (chopped)
Lemon juice:      1 – 1 ½ tbsp
Dry mango powder:      1 tbsp
Chili powder:      1 tsp
Turmeric:      1 tsp
Cumin seeds:      1 tsp (crushed)
Onion seeds:      1 tsp
Star anise:      1 tsp (ground)
Salt:      to taste
Button red chilies:      6 – 7
Coriander leaves:      ¼ bunch (chopped)

Recipy

1. Heat oil in a wok, add ginger and garlic clove.

2. Sauté till golden brown.

3. Add beef mince and onion. Fry well till water dries.

4. Now add potatoes, peas, green chilies, lemon juice, dry mango powder, chili powder, turmeric, cumin seeds, onion seeds, star anise, salt and button red chilies cut into halves.

5. Cover and let it cook for 6 – 8 minutes, then remove the lid and fry well on high flame.

6. Lastly dish it out, garnish with coriander leaves.

7. Serve hot.