Erachi perallen (Mince meat)

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/2 kg - minced meat
  • 2 tbsp. - oil
  • 1 sprig - curry leaves
  • 1 tsp - salt
  • 2 or 3 green chillies, cut very fine
  • 1 cm cube - ginger, cut very fine
  • 2 large onions, cut very fine
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - urad dal
  • Spices to be ground to a paste:
  • 1 cup - grated coconut
  • 2 or 3 cloves of garlic
  • 2 green chillies
  • 1/4 tsp - turmeric powder
  • Spices to be roasted and powdered fine:
  • 1/2 tsp - coriander
  • 1/2 tsp - cumin
  • 1 cm - cinnamon
  • 1 or 2 cloves
  • 5 or 6 aniseed

How to Make Erachi perallen (Mince meat)

  • Heat oil. Season with mustard and urad dal. Add onion, ginger and chillies. Fry until onion is cooked but not brown.
  • Add minced meat and mix well. Add salt. Lower heat and cook until meat is well done. Add a little water if necessary.
  • When the mince is almost dry, add the coarsely ground paste and curry leaves. Mix well and cook covered for 3-4 mins.
  • Add the powdered spices. Stir well and fry until the mince is completely dry.

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