Fried Kima

I don't know whether such a recipe exist or not and if yes..then whether I have made it right or not. But this is an accidental outcome of the hesitation of throwing away the leftover chicken curry and I happened to have kima in the fridge. But whether or not I followed the rule...the dish tasted good. Its a dry dish and I  ate it with the pulao I made.

Dish Reminder:

• I used the left over chicken curry which is the basic curry base we use. In case you don't have the curry you can make a fresh one.

Curry Base:

Serves 2

Ingredients:

• 1 medium onion - thinly sliced
• 1 medium tomato - chopped
• 1 tsp ginger-garlic paste
• salt
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 tsp red chili powder
• 2 green chilies chopped

Method:

• Heat oil in a pan.
• Put the cumin seeds and let them sizzle.
• Put the sliced onion. Sauté them until they are golden -brown.
• Add the ginger-garlic paste now.
• When their raw flavor is over add the tomatoes.
• Cook covered until the tomatoes are fully cooked and mashed.
• Now add salt and all the spices.
• Mix evenly.
• Add water and cook covered so that the masalas get cooked.

Fried Kima

Ingredients:

• Curry base
• Minced meat - 250gm ( You can use any kind of meat.I used lamb.)
• 1/2 cup peas
• 1/4 cup cashews
• 1/4 cup raisins
• 2 tsp sugar

Method:

• Throw the minced meat in the curry base and stir vigorously until they are cooked...so that they don't create big lumps. The minced meat should be grainy not chunks.
• When they are fully cooked you will see the curry becoming very very dry.
• Add the peas and sauté for a little.
• Now add the cashews and raisins.
• Cook them through for 5-7 minutes.
• Do not add water, the meat will be cooked from the its own oil oozing out of it.
• Add the sugar.
• Taste and adjust the seasoning.
• Put off the flame after 5 minutes more of simmering.