Directions

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  1. Heat oil and fry ginger until translucent.
  2. Add cumin and red whole chilli.
  3. Add beef mince and cook for 5 minutes until the colour changes.
  4. Add ginger & garlic paste. Cover and cook on medium heat for 15-20 minutes.
  5. When half done, add dry spices. Continue to cook on low heat for another 15-20 minutes.
  6. Take off the heat and add remaining finely chopped onions, green chillies, coriander and mint leaves.
  7. To prepare the baghaar, mix dry-roasted cumin (aka bhuna zeera), dry-roasted ground coriander, red chilli flakes, coriander powder, red chilli powder, turmeric powder, garam masala powder, and salt.
  8. Add the baghaar to the mince mix.