Tala huwa Qimah
Sautéed minced meat/Talahuwa Qimah along with Kacchi Imli ki Khatti Dal and plain Basmati rice is ideal for a simple yet delicious meal. My Ammi always used to prepare Talahuwa Qimah as a change from the usual Qimah recipes and we all always relished it.
Tala Huwa Qimah – Sautéed Minced Meat
Cumin seeds – 1 1/2 seeds
Ginger garlic paste – 1 heaped tbsp
Dried red chilli – 2, each split into two
Curry Leaves/Karyapaak – 10 fresh leaves
Minced Veal or Lamb or Sheep meat/Qimah – 800 gms
Red Chilli powder – 2 heaped tsp
Salt – to taste
Turmeric – 1/2 tsp
Coriander powder – 1 tsp
Juice of 1 Lime/Lemon
MDH Chat Masala powder – 1/2 tsp (optional)
Fresh Cilantro and Mint leaves – 1 tbsp, finely chopped
1. Wash Qimah and drain in a fine wire mesh strainer.
2. In a non-staick heavy bottmed Kadai/Wok, pour 2 tbsp oil and as soon as it warms up, add cumin seeds and ginger garlic paste and stir fry till it is lightly golden brown. Add the dried red chiili, karyapaak and quickly in a minute add the Qimah. Using a wooden spoon mix it all well and keep stirring it breaking the lumps of the Qimah for 3-5 minutes.
3. Let it cook uncovered at medium high heat until most of the moisture has been evaporated and the qimah is nicely cooked. Pour in about 3 tbsp oil and all the other ingredients and stir fry the qimah for 25-30 minutes more, stirring continously. Keep sprinkling a few drops of water if it tends to stick on the bottom of the Kadai. Fry the Qimah well and serve warm.
Suggested Accompaniments: Enjoy the Talahuwa Qimah along with Kacchi Imli ki Khatti Dal and Plain boiled rice for a delicious meal.