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Recipe Name: Keema Methi (minced meat with fenugreek leaves)  
Category: Indian Regional Sub Category: Andhra


Prep Time Cook Time Serves
15 mins 25 mins 8



Minced mutton/lamb/beef   500 gm(weighed after de-boning)
Methi leaves cleaned washed and chopped   250g
Grated onions   1 cup
Chopped Tomatoes   2 cup
Ginger paste   1 tsp
Garlic paste   1 tsp
Jeera seeds   2 tsp
Garam masala   1 tsp
Powdered coriander seeds   1 Tbsp
Turmeric powder   1/2 tsp
Powdered black pepper   1/2 tsp
Powdered red pepper   1/2 tsp
Bay leaves   2-3
Oil   2 Tbsp
Salt   2 tsp


  • Heat oil and add the jeera seeds.
  • When the seeds splutter, add the garlic, ginger, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
  • Add the tomatoes and continue to stir-fry till the fat separates once again, then add the salt, coriander, turmeric, red and black pepper.
  • Over high heat, add the meat, stir a few times till the colour changes, and then lower the heat.
  • Continue to stir fry, till the keema is almost cooked through.
  • Add the fenugreek leaves and cook till fat separates once again.
  • Serve hot.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs