Kaima Semiya (Minced Lamb Semiya) Recipe

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Semiya (Vermicelli)

Semiya (Vermicelli) – 500 gms, dry roasted till golden
Kaima (Minced Lamb) – 200 gms
Onions – 250 gms, small, chopped
Tomatoes – 2, chopped
Ginger Garlic Paste – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – little
Bay Leaf Powder – 1/8 tsp
Cardamom Powder – 1/8 tsp
Green Chillies – 2, chopped
Coconut Milk – 1 cup
Coriander Leaves – little
Oil  – 1/4 cup
Salt as per taste

1. Boil the vermicelli with little salt till 3/4ths done.
2. Drain and keep aside.
3. Add oil in a pressure pan.
4. Saute the onions, tomatoes and green chillies till onions turn golden.
5. Add the mutton kaima, ginger garlic paste, red chilli powder, turmeric powder, bay leaf powder, cardamom powder, salt and mix well.
6. Add coconut milk and pressure cook for 2 whistles.
7. Transfer to a large pan and add the vermicelli.
8. Stir and mix well.
9. Serve.

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