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Ingredients:
1 tbsp Oil
1 Egg, beaten
1 tsp Black Pepper
2 Onions, chopped
3 Eggs, hard boiled
Salt according to taste
2 tbsp Tomato ketchup
Dash of Tobasco sauce
750 gms Mutton Keema
6 Flakes Garlic, chopped
2 Green Chillies, chopped
1 tsp Worcestershire sauce
Method:
Grind the keema in a food processor or pound it to a way smooth texture.
Mix the keema with the rest of the ingredients except the hard boiled eggs. Mix
very well.
Put half the keema mixture in a 9" loaf tin. Place the hard boiled eggs in a
vertical line in the centre.
Put the rest of the keema on top and pat well. Brush with a little oil.
Bake in a preheated oven at 350°F for one hour.
Remove loaf from tin and cut into thin slices. Serve hot or cold.
Tip: Meat drippings and broths should be frozen for later use in
spaghetti sauce, soups, stews, sauces, or gravies.
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