Receta Kaima Semiya (Minced Lamb Semiya)

by Praveen Kumar

Ingredients:

• Semiya (Vermicelli) – 500 gms, dry roasted till golden
• Kaima (Minced Lamb) – 200 gms
• Onions – 250 gms, small, chopped
• Tomatoes – 2, chopped
• Ginger Garlic Paste – 1 tsp
• Red Chilli Powder – 1 tsp
• Turmeric Powder – little
• Bay Leaf Powder – 1/8 tsp
• Cardamom Powder – 1/8 tsp
• Green Chillies – 2, chopped
• Coconut Milk – 1 cup
• Coriander Leaves – little
• Oil – 1/4 cup
• Salt as per taste

Method:

1. Boil the vermicelli with little salt till 3/4ths done.

2. Drain and keep aside.

3. Add oil in a pressure pan.

4. Saute the onions, tomatoes and green chillies till onions turn golden.

5. Add the mutton kaima, ginger garlic paste, red chilli powder, turmeric powder, bay leaf powder, cardamom powder, salt and mix well.

6. Add coconut milk and pressure cook for 2 whistles.

7. Transfer to a large pan and add the vermicelli.

8. Stir and mix well.

9. Serve. Kaima Semiya (Minced Lamb Semiya), 4.0 out of 5 based on 1 rating

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Rating: 4.0/5 (1 vote cast)