Quarantine Recipe 9- Keema Ferenji

Keema Ferenji

Ingredients-

Mutton keema- 400 gms, Eggs- 1, Bread-2 slices, Cucumber- 1 chopped, Onion- 1 chopped, Parsley- 100 gms chopped, Garam masala- 1 1/2 tsp, Flour- 1 cup, Worcestershire sauce- 2 1/2 tsp, Vinegar- 1 tsp, Milk- 250 ml, Vegetable oil- as required, Salt- to taste, Black pepper powder- to taste.

Method-

Heat enough water in a skillet.

Par-boil chopped onion and cucumber for 3 to 4 minutes.

Drain out the excess water and add salt, black pepper powder, parsley in it; mix well.

In a separate bowl mix pour milk and 1/2 cup flour well.

Heat up a pan and add milk mixture, boiled cucumber and onion; and  stir vigorously on low flame. Now add vinegar and worcestershire sauce to it. Stir to make a creamy sauce.

Now in a separate bowl mix keema, one whole egg, salt, pepper, worcestershire sauce, bread slices; into a smooth dough.

Make small balls from it and fry it in vegetable oil.

Serve the keema balls with the creamy sauce; accompanied by garlic bread.