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I add a bit of vinegar while washing keema (and any other meat or veggies cuz of pesticides on them), then I boil it with garlic cloves, sabut garam masala, lal mirch and a bit of salt. Once it's done, I cook it normally with onions, tomatoes and spices but never tried adding yogurt. I bhoonify it really, really well because even I can't stand the smell of meat while eating. It turns out really well at the end.
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