Smoked Mince Recipe

2 tablespoons

1

2 teaspoons

2 teaspoons

1/2 kg

1 cup

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1 teaspoon

1/4 teaspoon

1/4 teaspoon

1 tablespoon

1 tablespoon

1 tablespoon

1 teaspoon

1 tablespoon

Garnish

1 tablespoon

Oil

Medium onion, ground

Garlic paste

Ginger paste

Mince (mutton or beef)

Curd, whisked

Salt

Garam masala powder

Powdered green cardamom

Powdered allspice

Chili powder

Powdered nutmeg

Powdered mace

Powdered poppy seeds

Ground dry coconut

Powdered almonds

Ghee

 Kewra water

Chopped mint leaves

• Heat oil in a non-stick pan, add onion and fry till light brown.

• Add garlic and ginger, and fry for a further 2-3 minutes.

• Transfer contents to a deep pan, add remaining ingredients except ghee and garnish, and mix well.

• Make a well in the center of the mince.

• Place a live coal in a small metal bowl and put it in the well.

• Pour 1 teaspoon ghee over the coal and cover pan immediately.

• Leave for 7-8 minutes before removing the bowl.

• Place pan over low heat, cover and cook till oil bubbles on the surface.

• Raise heat and cook uncovered till golden brown, stirring constantly.

• Stir in kewra water, garnish with mint leaves and serve.