Keema Filling

(for stuffed vegetables, chop)

Servings: 3-4 persons

Ingredients:

Goat Keema - 100 g

Potato - 1 medium (about 100 g)

Onions - 100 g or 1 small medium, chopped

Garlic - 1 tsp, grated

Ginger - 1 tsp, grated

Cilantro/Dhonepata/Coriander leaves - 1 tbsp, chopped

Turmeric - 1/4 tsp

Ground Black pepper - 1/4 tsp

Coriander powder - 1/4 tsp

Garam Masala powder - 1/4 tsp

Red Chilli powder - 1/4 tsp (optional)

Green Chillies - 1, chopped (optional)

Salt - To taste

White Oil - 1.5 tbsp

Water - 1/2 cup

Preparation:

1. Boil keema in 1/4 cup water with 1/4 tsp salt and 1/4 tsp turmeric. Boil for 10 min with cover on low heat.

2. Boil potato separately, mash and keep aside.

Cooking procedure:

1. Heat oil in a kadhai. To it add onion, ginger, and garlic and fry for 1-2 min on medium low heat.

2. Add keema and mix for 1 min.

3. Then add the remaining ingredients. Fry on medium low heat for 6-7 minutes. Add the remaining 1/4 cup water little at a time to avoid keema sticking to the bottom of the kadhai.

4. Remove from heat and let cool.

5. Mix with boiled mashed potato and the filling is ready.