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Preparation Time : 15
Cook Time : 40
Total Time : 55
minced meat or keema( mutton) 1 cups
boiled white or red kidney beans or a mixer of both 1 cups
big tomatoes roughly chopped 2 nos
cubed pumpkin or sweet potato pieces 2 cups
cumin powder 1 tsp
coriander powder 1 1/2 tsp
red chilli powder 2 tsp
unsweetened cocoa powder 1 tsp
bay leave 1 nos
Salt or as required 1 tsp
sugar 1 pinch
cooking oil 3 tbsp
big chopped onion 1 nos
ginger-garlic paste 1 tsp
Heat a big pan with cooking oil and saute bay leave.
Add chopped onion and saute till onion become soft.
In the meantime blend tomatoes into puree.
Add ginger-garlic paste to the soft onion and fry for a minute.
Add minced meat or keema and stir continuously.
Break the minced meat with spatula so that they will not make lumps.
Cook for 3-4 minutes and then add cumin, coriander and red chilli powder.
Mix well. Add salt and sugar.
Add the prepared tomato puree.
Add cubed pumpkin or sweet potatoes and boiled kidney beans. Mix well.
Add 1 cup of hot water, cover and simmer for 10-12 minutes.
When the veggies are cooked, add 1 teaspoon of cocoa powder. Give it a mix.
Check the consistency of the curry. You can add more water if you want thin consistency.
Cook for another 5-6 minutes in low heat.
Check the seasoning. You will smell a complex blended flavor of cocoa and other spices.
Remove from heat and transfer to a serving bowl.
Garnish with some lemon wedges and fresh red chilli wedges . Serve hot with steam rice, pita bread or chapati .
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