Red meat mince – 1/2 kilo
Onions – two cut fine
Tomatoes – four cut fine
Green chillies- four, minced finely
Curry leave – three sprigs
Cafreal masala – five table spoons
Ginger garlic paste – one large tea spoon
Fresh corriander – a handful chopped finely
Oil as required
Salt as required

For Cafreal Masala
Coriander leaves- 1/2 large bunch or one cup chopped
Green chillies – 10
Cardamom – 6
Cumin – 1 teaspoon
Turmeric – 1/2 tsp
Cinnamon – 2”stick
Cloves – 3
Ginger – 1.5 inch piece
Garlic – 10 cloves
Vinegar – 2 tbsp
Salt – 1 tsp

The above ingredients for the cafreal masala can be ground and stored on the refrigerator and used as desired

In a pan heat oil and add the chillies and curry leaves. Now add the onions and tomatoes and cook till the onions are translucent. Add some salt and the cafreal masala and cook it for three minutes on a low flame. Now add the mince and a cup of water. You may add more water later if you feel like ( in case you want more gravy). If you want the dish dry do not add water as the mince releases its own water but cook it on a low flame. If you want it with gravy then add the water and cook it for ten minutes finally adding the fresh coriander. Your dish is done.

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