MUGHLAI MIRCH KA KHEEMA

Capsicums are an excellent source of vitamin A and C, dietary fibre, vitamin E, B6 and folate and are often referred to as bell peppers. We have combined lamb mince and capsicum with tomatoes and spices to cook a very flavourful dish to be served with chapati / bread / rice.

Serves: 4

INGREDIENTS

• 250 gms mince

• 1 big capsicum/ bell peppers /mughlai mirch

• 1 tbsp ginger - garlic paste

• 1/2 tsp chilly pd

• 1/4 tsp turmeric pd

• 1 tsp coriander pd

• 1 tsp salt

• 2 onions

• 2 tomatoes

• 2 cardamom

• 2 cloves

• Small piece cinnamon stick / powder

• 2 tbsp oil

• 1 cup water

METHOD

1. Wash and drain lamb mince.

2. Chop onions and tomatoes.

3. Cut capsicum into 8 pieces.

4. Saute capsicum pieces in a pan with little oil and salt. Keep aside.

5. Grind together tomatoes, cardamom, cloves and cinnamon.

6. Heat oil fry onions golden brown add ginger - garlic paste.

7. Add chilly pd, coriander pd, turmeric pd and tomato paste. Cook well.

8. Add kheema, salt and roast it well with the masala till it dries completely.

9. Add water and pressure cook for 5 mims.

10. Open the cooker and add capsicum.

11. Pressure cook for 1 whistle and put off the flame.

12. Alternatively it can be cooked in a pan for 20-25 mins

13. Remove it in a serving dish and garnish it with chopped coriander leaves

14. Serve with Chapati or rice and dal.