Had Minced Lamb Vermicilli in Hyderabad - Anyone know how it is made?

Question

Had Minced Lamb Vermicilli in Hyderabad - Anyone know how it is made?

Answer 1

Hyderabadi Kheema Seviya

Ingredients

1/2 lb ground minced lamb

1 cup vermicelli (broken and toasted lightly in a dry pan)

1 cup water or more if needed

2-3 tablespoons oil

1 small onion, chopped

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2-3 dried hot red chiles

1 tsp garam masala

1 tsp turmeric

1 tsp red chili powder, to taste

1/2 tsp ground coriander

1 tsp ground cumin

3 fresh green chilies, chopped coursely

1 tablespoon gingerroot, chopped

2-3 cloves of garlic, chopped

1 large tomato, chopped

1 cup of frozen peas

8-10 raw cashews, coarsely chopped

3-4 curry leaves (optional)

salt & pepper to taste

squeeze pf lemon juice

cilantro leaves for garnish

Directions:

In a hot wok, heat oil and add the following:  mustard seeds, cumin seeds, dried red chilies & curry leaves. Wait for the mustard seeds to splatter, and then add the chopped ginger, garlic, green chilies, cashews and chopped onions. Add all of the spices and stir well.

After the onions become transluscent, add the ground lamb and let cook (8-10 minutes) or until nicely browned.  Add the tomatoes and green peas.  Stir to keep thing moving and add the vermicelli and gently stir for a few minutes.  Add one cup water, pepper and salt. Allow for vermicelli to cook well and absorb all water. Cover, reduce and simmer 5-6 minutes.  Adjust with a few more drops of water if the dish dries up quickly. Add the lemon juice and cilantro garnish.