Ramadan Recipe: Keema Filling for Samosas, Spring Rolls, Parathas etc

Steps

1. In a pan, heat the oil and add the onions, garlic and ginger.
2. Saute on medium heat till they are translucent, reduced in size and slightly golden.
3. We don't want to brown them much.
4. Add all the spices and fry for about one minute.
5. Add the minced meat and about 125ml (1/2 cup) of water.
6. Turn the heat down to low, cover and cook for 45 minutes, or till the meat is cooked.
7. Once the meat is cooked, uncover and dry out any moisture remaining over a high heat.
8. You may not need to do this if there isn't any water left - I didn't have to.
9. It is important to ensure there isn't any excess moisture left in the filling otherwise they can cause the samosas/spring rolls/parathas to rip.
10. Once the excess moisture has dried out if needed, turn the heat off and stir in the chopped coriander.
11. Your filling is now ready to use as you wish!