Qeema Cholay

Qeema Cholay

Ingredients

• ½ kg mince meat
• 2 tomato cubes
• 4 lemons
• 6 finely sliced green chilies
• A pinch of sweet soda
• 1 bunch coriander
• 1 bunch mint
• 1 cup Kabuli chickpeas
• 1 cup oil
• ½ cup red lentils
• ½ cup tamarind juice
• 1 tsp turmeric powder
• 1 tsp crushed black pepper
• 1 tbsp ginger garlic paste
• 1 tbsp red chili powder
• 1 tbsp roasted and ground white pepper
• 2 tbsp finely sliced ginger
• Salt to taste

Method

1. Boil a cup of soaked Kabuli chickpeas with ½ cup red lentils. When chickpeas are tender, add a pinch of sweet soda. In a cooking pot, add ½ kg mince meat, 1 tbsp ginger garlic paste, 1 tsp turmeric powder, salt to taste, 2 tomatoes cut into cubes and 1 tbsp red chili powder and let it cook. 
2. When mince meat begins to dry, add 1 cup oil and 2 squeezed lemons and sauté thoroughly. Now add chickpeas and let it cook on low flame. 
3. When it comes to a boil, add ½ cup tamarind juices, 1 tbsp roasted and ground white pepper and 1 tsp crushed black pepper. After cooking it for 5 minutes, add a bunch of mint, 2 tbsp finely sliced ginger, 6 finely sliced green chilies, 1 bunch finely sliced coriander and 2 squeezed lemons and put on dam for 2 minutes. Serve delicious Qeema Cholay with naan.