Friday, 8 March 2013

Shimla Mirch Qeema

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My mother used to cook shimla mirch also known as capsicums in two different ways, one was the vegetable version in which she cooked it with potatoes, and the other one was “Shimla Mirch Qeema”. What I love about this dish bedside the taste is the lovely aroma the capsicum gives off….

Shimla Mirch Qeema


 250 g mince meat/qeema (you can use lamb,beef or chicken)
250 gm capsicum/shimla mirch (sliced)
2 medium onions thinly sliced
3/4 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp turmeric powder
1 tsp amchoor powder/mango powder (optional)
Salt to taste
¼ cup oil/ghee
2-3 medium tomatoes finely chopped
1-2 chopped green chilies
6-7 black peppercorns
3 cloves
1 tbsp ginger garlic paste


Heat the oil/ghee in a pan), add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, mango powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between). Add in the qeema/minced meat, fry it for further 5-8 minutes, then add 1 cup of water and simmer over medium-low heat until qeema is done (takes about 15 minutes), once the qeema is done add in the capsicum slices and fry for 5 minutes, add 2 green chilies, sprinkle garam masala powder, coriander powder and fresh give it a quick stir with a light hand, cover and let it cook for 5 more minutes, that’s it, shimla mirch qeema is done. Serve it hot with rotis/chapatis :)

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