Yield: 1 Servings
|1 pounds||Minced meat (beef, goat or chicken)|
|1 medium||Onion, chopped fine|
|1 \N||Tomato, chopped|
|1 teaspoon||Red chillies, chopped|
|1 teaspoon||Coriander seeds, roasted, ground|
|1 teaspoon||Cumin seeds, roasted, ground|
|2 tablespoons||Ginger, fresh, grated|
|½ teaspoon||Garam masala|
Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about ⅛ inch in diameter. Do not over grind. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds.
Add all the ingredients into the minced meat. Cook it with ½ cup of water until all the water is completely taken up.
Let stuffing cool.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by wight@... on Jun 8, 1997