Hariyali Keema

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Ingredients:

• 1 lb. ground meat (chicken, beef, etc.)

• 3-4 tbsp olive oil

• 1 small yellow onion, diced

• 2 serrano chilies

• 1 tbsp minced garlic

• 1 tbsp minced ginger

• 1 tsp salt

• 1/2 tsp red chili powder

• 1/2 tsp turmeric

• 1 tsp black pepper

• 1 tsp chicken bouillon

• 1 tsp cumin seeds

• 1 tsp ground coriander

• 1 tsp garam masala

• 1/2 cup yogurt

• 1 large handful fresh cilantro

• 4-5 fresh mint leaves

• sliced red onions, sliced serrano chilies, and chopped cilantro for garnish

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Instructions:

1. In a large wok or skillet, heat up olive oil on medium high heat.

2. To the oil, add diced onions, 1 thinly sliced serrano chili, garlic, and ginger and saute until the onions and chilies are translucent.

3. Add the ground meat to the pan and cook until it is no longer pink, about 4-5 minutes. Use your spatula to break up the meat as it’s cooking.

4. Add all of the spices and cook for another 2-3 minutes, then add the yogurt. Cook the chicken with the yogurt for another 3-4 minutes on medium heat until the meat starts to brown and stick to the bottom of the pan.

5. While the meat is cooking, in a food processor, blend together 1 serrano chili, a handful of cilantro, mint, and 2 tbsp of water. Add the blended mixture to the pan, along with a couple more tbsp of water. Lower the heat to low and let simmer for another five minutes.

6. When serving, add the sliced red onions, cilantro, and chilies to the keema as garnish. Serve with fresh naan or rice.