Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Minced meat (beef, goat or chicken) |
| 1 medium | Onion, chopped fine |
| 1 \N | Tomato, chopped |
| 1 teaspoon | Salt |
| 1 teaspoon | Red chillies, chopped |
| 1 teaspoon | Coriander seeds, roasted, ground |
| 1 teaspoon | Cumin seeds, roasted, ground |
| 2 tablespoons | Garlic |
| 2 tablespoons | Ginger, fresh, grated |
| ½ teaspoon | Garam masala |
| 1 tablespoon | Oil |
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