Tomatoes are stuffed with minced lamb meat and curry is prepared.
6 medium size Tomatoes
½ pound Minced Lamb/Goat ( Keema)
½ cup green peas
3 Onions chopped
1” ginger piece
4-5 cloves of garlic
1 bay leaf
1 tsp Red Chilli powder
½ tsp Turmeric powder
1 tbsp coriander powder
1 tsp Garam Masala
1 tbsp Meat Curry Masala
Finely chopped Coriander leaves
2 Green chillies chopped
1 cup oil
- In a bowl take minced meat and add 1 tsp garam masala, salt, green chillies. Mix well. Heat 2 tbsp oil in a pan. Add peas and minced meat. Cook with lid, without adding water, till meat is tender. Cool it.
- Cut the top of tomato like a cap. Gently scoop out the inner pulp and seeds with the help of round knife . Keep aside the scooped portion.
- Fill the tomatoes with fried minced meat.
- In a blender grind onions, ginger, garlic, tomato pulp and coriander, turmeric, red chilli powder.
- In a deep thick bottomed pan add ½ cup oil, add bay leaf, and then add this ground masala and 1 tsp Meat Curry Masala. Fry till oil starts leaving masala.Add garam masala and salt to it.
- Place tomatoes in this pan and simmer for 2-3 minutes. Tomatoes should not be soft otherwise they will lose their shape.
- Serve stuffed keema tomatoes hot with naan or plain rice.
Do You Know:
Tomatoes are often picked unripe (and thus green) and ripened in storage with ethylene. Ethylene is a hydrocarbon gas produced by many fruits that acts as the molecular cue to begin the ripening process. Tomatoes ripened in this way tend to keep longer but have poorer flavor and a mealier, starchier texture than tomatoes ripened on the plant. They may be recognized by their color, which is more pink or orange than the other ripe tomatoe’s deep red.