Achari keema has different flavour and taste depending on how much a hint of Achar masala you want in it. Enjoy this recipe of pickled qeema!!!
Qeema or mince 1 kg.
TurmericClick to find more about Turmeric powder 1/2 tea sp
Mustard oil 4 tsp.
Onions(sliced) 3/4 cup
Red chilies whole 8 nos.
Mustard seeds 1 tsp.
Cloves 5 nos.
AsafoetidaClick to find more about Asafoetida A pinch
Red chili powder 1 tsp.
Cumin seed 1 tsp
Kalongi 1 tsp.
GingerClick to find more about Ginger(shredded) 15 gms.
GarlicClick to find more about Garlic(chopped) 10 flakes
Lemon juice 2 tbsp.
Yogurt 1 cup
GheeClick to find more about Ghee ? cup
SaltClick to find more about Salt to taste
Wash the mince well and set it a side so the water drains.
Put in a pan, add tumeric, saltClick to find more about salt and 2 cups of water, bring to boil, cover and simmer until tender, the water gets absorbed it becomes dry.
Heat mustard oil to smoking, reduce heat to medium and add gheeClick to find more about ghee.
Then add sliced onions and saute until brown. Remove onions for garnishing.
In the same fat fry red chilis till black, remove and discard the chilis.
Then add mustard seeds, cloves and asafoetidaClick to find more about asafoetida, saute untill the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seedsClick to find more about cumin seeds, kalonjiClick to find more about kalonji, jaggery, gingerClick to find more about ginger
and garlicClick to find more about garlic, fry till the lamb becomes brownish.
THen add the lemon juice and simmer for a minute.
Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
until the fat leaves the masala.
Adjust the seasoning.
Serve garnished with fried onions.