Name: Mughlai Keema Namkeen semiya recipe by Nagina Hasan at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 500 gm keema; 400 gm roasted semiya/vermicelli; 4 fine chopped onion; 1 tsp sha jeera; 3 tbs garlic paste; 4 chopped tomato; few roasted cashew nuts; 1 tbs chana dal; 1 tsp mustered seed; 1 tsp red chilli powder; 1 tsp garam masala; mint; oil for cooking; water /mutton stalk

Ingredients Serving: 5

500 gm keema
400 gm roasted semiya/vermicelli
4 fine chopped onion
1 tsp sha jeera
3 tbs garlic paste
4 chopped tomato
few roasted cashew nuts
1 tbs chana dal
1 tsp mustered seed
1 tsp red chilli powder
1 tsp garam masala
mint
oil for cooking
water /mutton stalk

Instructions

Pour oil in a vessel and fry slices of onion and green chilies till onion turns soft now add in the soaked daal .
Now add keema, turmeric powder, garlic ginger paste, red chili powder, salt (½ tsp) and fry till water of keema dries.
Now add tomato, water (250 ml), and cook till keema becomes tender. On removing lid stir till tomato dissolves.
Now add 1 ½ litre of water, salt ( ½ tsp), dhania & jeera powder, sha jeera powder, mint and let water boil for 2 mins.
Now in sprat pan add ghee or oil and roast semiya till golden brown. Now add vermicelli and cook on medium flame. Then leave on low flame for 5- 10 mins.
Now add cashew nuts
Vermicelli with keema is ready serve with curd.

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