Achari Keema is a spicy, flavoured, and aromatic dish with a
tangy taste is prepared with achar masala along with including some veggies like tomatoes, onion, coriander and green chillies This delicious achari recipe is easy to cook and served with paratha, chapatis, naan, I cook achari keema with beef ground meat(mince) in ghee
You can use any type of meat like lamb, mutton or chicken and skip ghee if you have any health issues But I prefer not to cook in chicken, because if you want to have authentic achari keema with a mouth-watering taste then you use mutton, beef, or lamb.
Mainly achar keema or gosht is based on stuffed achari spices in green chillies which are added to meat or ground meat but I didn't do it, the same achari keema taste but with a bit different method to do it, even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food.
As well as you can prepare stuffed paratha, kachori, and naan with dry achari keema, It is usually served with naan, chapati and tandoori roti, so let's begin
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Take a strainer and wash the keema under running water so that all blood goes away from the mince.
Shift it to another large bowl, then add spices to the mince, mix them together, and keep in the fridge for marination for around 30 minutes.
Take a pan/pot and add ghee; let it melt and heat well,l then add onion and sauté it on low-medium flame for 5 minutes.
Now add chopped tomatoes and stir to mix well.
Let it cook on medium flame until it softens.
Now put marinated mince and stir to combine well on medium flame; you can adjust salt and spices to taste at this stage.
Keep on stirring until the oil is separated.
Now add ½ cup boiled and hot water to the keema, and let it cook for 10 minutes over medium flame, after 10 minutes add the remaining chopped veggies, and allow to simmer for 5 minutes
Now that achari keema is done, transfer to the serving plate/dish
It can be served with naan, chapati, and tandoori roti.
Achari Keema is a spicy, flavoured, and aromatic dish with a tangy taste. This delicious achari recipe is easy to cook and served with paratha, chapatis, naan.
Ingredients:
- 1 kg mutton/chicken/beef/lamb mince
- 2 large, tomatoes peeled & chopped
- 1 large onion, thin-sliced
- 1 tbsp, ginger garlic paste freshly ground
- 5, Bullet green chillies
- 2.5 tbsp, achar gosht masala
- ½ cup, oil/ghee
- 1 inch, fresh ginger grated
- 2 tbsp, fresh coriander leaves finely chopped
- 2 tbsp, lemon juice
- Take a strainer and wash the keema under running water so that all blood goes away from the mince.e
- Shift to another large bowl, wl then add ginger garlic paste, lemon juice, and achari masala powder to the ground meat.
- Mix them together and keep them in the fridge for marinating for around 30 minute.s
- Take all the ingredients and prepare all the veggies
- Take a pan/pot and add ghee. Let it melt and heat well,l then add onion; sauté it on low-medium flame for 5 minutes
- Now add chopped tomatoes and stir to mix well
- Let it cook on medium flame until it softens
- Now put marinated mince and stir to combine well on medium flame,
- You can adjust salt and spices to taste at this stage
- Keep on going until the oil is separated
- Now add ½ cup boiled and hot water to the keema
- Now let it cook for 10 minutes over medium flame
- After 10 minutes, add green chillies, chopped coriander leaves and grated ginger
- Allow simmering for 5 minutes
- Now that achari keema is done,e transfer to the serving plate/dish
- It can be served with naan, chapati and tandoori roti
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