Kachri is a small wild brown melon found in desert regions and is used as a common ingredient in various delicacies. It is used as a food tenderiser and is generally available both in whole and powder form.
Ingredients
For Marination:1 Kg Qeema
4 Whole Kachris (crushed)
1 Cup Papaya (half-ripe), grated
1/2 Cup Pineapple pulp
1-1 1/2 tsp Red chilli powder
1 tsp Garam Masala
2 tsp Garlic paste
1 tsp Ginger paste
To taste Salt
For cooking Qeema:250 Gram Curd
4 Medium Onion (golden fried)
4 Cloves
1 Cup Oil
Method* Marinate the mince with all the marinating ingredients. .
* Leave overnight in the fridge or at least for four to five hours.
Cooking the Qeema:* Add the curd and onions to the marinated mince an hour before cooking.
* Heat oil and add cloves and cardamoms, allowing them to crackle for a minute or two.
* Now add the marinated mince. Stir it for a few minutes on medium flame and then leave on low flame till done.
* Do not use the pressure cooker. As it is a dry dish, let the excess water from the marination evaporate fully.
* After the qeema is cooked, prepare to smoke it.
* Light a small piece of coal over the stove flame, then place it on an onion slice, pour a few drops of oil on the live coal so it smokes.
* Then, leave the smoking coal over the mince and cover the cooking pot with a lid. Let it remain there for a few minutes.
* We sometimes use a long deep spoon, place the smoking coal on it and close the lid. It adds an exceptional smoked aroma.
* Garnish with fresh coriander leaves, onions rings, chopped green chillies, finely shredded ginger strips and a sprinkling of garam masala.
* A squeeze of lemon juice adds a bit of tanginess.