Achari keema Karelay

Try this Achari Qeema Karelay recipe made by Fusion Challenge 2019 winner “Safa Zia”. Thank you #ShanFoods for making this possible. #HappyCookingToYou

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Ingredients:

Karela (Bitter gourd) ½ kg
Namak (Salt) 1 & ½ tbs
Cooking oil ½ Cup
Badi elaichi (Black cardamom) 2-3
Darchini (Cinnamon sticks) 2
Pyaz (Onion) sliced 2 medium
Zeera (Cumin seeds) 1 tsp
Sabut dhania (Coriander seeds) crushed 1 tsp
Beef qeema (Mince) ½ kg
Adrak lehsan paste (Ginger garlic paste) 1 tbs
Lal mirch powder (Red chili powder) ½ tsp or to taste
Haldee powder (Turmeric powder) ½ tsp
Namak (Salt) ½ tsp or to taste
Shan achar gosht masla 3 tbs
Tamatar (Tomato) chopped 1 medium
Pani (Water) 1 Cup or as required
Tamatar (Tomatoes) chopped 2 medium
Lemon juice 1 tbs
Pyaz (Onion) sliced 1 medium
Hari mirch (Green chillies) 2-3

Directions:

Peel & deseed bitter gourd then chop into small pieces with the help of the knife.

On strainer,add bitter gourd,salt and mix well,cover and let it rest for 30 minutes then wash thoroughly 3-4 times and squeeze to remove excess water.

In wok,add cooking oil and fry bitter gourd until golden brown and crispy & set aside.

In the same wok,add black cardamom,cinnamon stick and mix.

Add onion and fry until light golden.

Add cumin seeds,coriander seeds and mix well.

Add beef mince and mix well until changes color and cook for 10-15 minutes.

Add ginger garlic paste,red chili powder,turmeric powder,salt,achar gosht masala and mix well.

Add tomato and mix well.

Add water and mix well,cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.

Add fried bitter gourd,tomtaoes and mix well,cover and cook on low flame until tomatoes are soft.

Add lemon juice,onion,green chillies and mix well.

Cover and simmer on low flame for 5 minutes & serve!