Minced Goat’s Meat Poriyal. Kaima poriyal.

My Mommy’s friend Shahidha aunty prepares nice kheema recipes. She makes this as a filling to go into her samosas. Kheema samosas are generally made during Ramadhaan month. I should probably post one soon!:) Well…this kheema recipe can be treated as side dish or as topping for your dosa or filling in your paratha…what not! Thanks to Shahidha aunty for this wonderful mouth watering recipe!

Ingredients:

Minced Goat’s Meat 1/2 kilo
Green chilies 3 fienly chopped
Ginger 2″ grated
Garlic 6 beads minced
Onion 1 large finely chopped
Tomato 1 chopped
Salt
Turmeric pwoder 1/4 + 1/4 spoon
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Curry leaves few
Cloves 3
Cinnaman 1 stick
Cardamoms crushed 3-5
Ghee 1/4 cup
Cilantro leaves few to garnish.

Method:

Cook minced meat in a pressure cooker. Just cook with limited water, add salt and 1/4spoon of turmeric to this.

When the meat is done soft and tender…remove from presure and set aside.

Heat up a heavy bottoemd iron wok. Add oil to it.