Hari Mirch Keema

Method

Combine yoghurt, salt, turmeric, cumin seeds and minced meat.

Heat oil in a pan and cook sliced onions until brown in color. Add the minced mixture.

Pour about 400 ml of water. Simmer until the water is half reduced.

Add green chilli, onion chunks and garlic.

Continue cooking until all the liquid evaporates and meat is tender.

Garnish with lime juice and coriander.


To make poppadum case:

Dip the poppadum in water for a few seconds and line into an oiled dish.

Brush with melted butter and bake at 170 degrees c for 20 minutes.

Serve the cooked mince in the poppadum case.