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Kobi Keema (Cabbage and Minced Meat Curry)
Kobi Keema (Cabbage and Minced Meat Curry) is a traditional Indian recipe for a classic curry of minced meat and cabbage in a spiced onion, garlic and ghee base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Cabbage and Minced Meat Curry (Kobi Keema).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : CurryChilli RecipesSpice RecipesVegetable RecipesIndian Recipes
This is a classic meat and greens dry
curry. It can also be made with kale, aubergines (eggplants), cauliflower or broccoli instead of the cabbage.
Ingredients:
500g minced meat
1 medium cabbage, shredded
1 tsp fine sea salt
60g ghee or butter
2 onions, finely chopped
2 garlic cloves, finely chopped
1/2 tsp hot chilli powder
1/2 tsp ground turmeric
1/4 tsp ground coriander seeds
1/4 tsp ground cumin seeds
pinch of ground cloves
pinch of ground cinnamon
1/2 tsp ground ginger
Method:
Melt the ghee or butter in a pan. When hot add the onions and fry for 2 minutes. Now add the garlic and fry the mixture for 3 minutes more, or until golden brown. Add the minced meat along with the spices and salt then stir to combine.
Simmer gently, covered, for about 25 minutes, or until the meat is cooked through and soft then stir in the cabbage. Cover and continue cooking for about 10 to 15 minutes, or until the cabbage leaves are tender.
Serve hot.
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