• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Lobia Keema

1/2 kg. Minced beef
200 grm. Lobia beans (chopped)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
1/2 tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
Method
Finely chop the onion and sauté in oil until they become light brown.
Add all the spices including yogurt and finely chopped tomatoes to the onions.
On a medium heat cook until most of the water has evaporated.
Add mince meat mix and allow the water to dry again.
Then add a further 2 glasses of water cover and cook until meat is tender and the water dries.
Once the meat is tender add the lobia carry on cooking on a medium heat until it becomes soft.