Kheema Salli'.

Garnished with deep-fried salli, fresh coriander & a spicy, whole red chilli this dish is so flavoursome & versatile in taste, you just can't resist but ask for a second serving!

Ingredients 
For Salli: 2-3 Potato, Oil for frying.

For Kheema: 2 tbsp Desi Ghee, 2 Whole Dry Red Chillies, 1 tsp Cumin Seeds, 2 tsp Ginger-Garlic Paste, ¼ tbsp Red Chilli Powder, ¼ tbsp Turmeric Powder, 1 cup Finely Chopped Onion, 1 tbsp Sugar, 1 medium deseeded finely chopped Tomato, ½ kg Keema, 2 tsp Vinegar, 3 tsp Worcestershire Sauce, Salt to taste.


For Garnish: Coriander Leaves, Dry Red Chilli.

METHOD:
Slice the peeled potatoes and deep fry them to prepare salli. Heat desi ghee in another pan.

Fry dry red chillies, cumin seeds, ginger-garlic paste, red chilli powder, turmeric powder, and onion in it.

Now add sugar and tomato in it to cook for 4 mins – 5mins.

After cooked, add kheema and water to cook for 5 mins – 7 mins.

Now put vinegar, Worcestershire sauce, salt, and water in it and cook further for 15 mins – 18 mins.

Keep the prepared keema in the cutter ring and top it with the prepared salli.

Garnish the prepared keema with coriander leaves from top and sides and also the whole red chilli.