Keema Recipe (Mutton Keema Curry)

Name: Keema Recipe (Mutton Keema Curry)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3 servings
Ingredients: 300 grams keema (minced meat); 2 tablespoons oil (or ghee); 1 small bay leaf (or 1 sprig curry leaves); 2 to 3 green cardamoms (elaichi); 1 to 2 inch cinnamon (piece, dalchini); 2 to 3 cloves (laung); 1 cup onions (finely chopped (2 medium sized); 1 green chili (Optional, deseeded & chopped); 1 tablespoon ginger garlic paste; ¼ to ½ cup tomato puree (or 1 medium tomato chopped finely); ¼ cup hot water (more if required); ⅓ teaspoon salt (adjust to taste); ¼ teaspoon turmeric (haldi); ¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste); 1 to 1½ teaspoon garam masala (or mutton masala or kitchen king masala or biryani masala); 2 tablespoons mint leaves (pudina, fine chopped); 2 tablespoons coriander leaves (fine chopped)

3 servings

порції

5 minutes

активний час

30 minutes

загальний час

Почати готувати

Інгредієнти

300 grams keema (minced meat)

2 tablespoons oil (or ghee)

1 small bay leaf (or 1 sprig curry leaves)

2 to 3 green cardamoms (elaichi)

1 to 2 inch cinnamon (piece, dalchini)

2 to 3 cloves (laung)

1 cup onions (finely chopped (2 medium sized)

1 green chili (Optional, deseeded & chopped)

1 tablespoon ginger garlic paste

¼ to ½ cup tomato puree (or 1 medium tomato chopped finely)

¼ cup hot water (more if required)

⅓ teaspoon salt (adjust to taste)

¼ teaspoon turmeric (haldi)

¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste)

1 to 1½ teaspoon garam masala (or mutton masala or kitchen king masala or biryani masala)

2 tablespoons mint leaves (pudina, fine chopped)

2 tablespoons coriander leaves (fine chopped)

Напрямки

How to make Keema Curry

Heat a pan with oil and add the whole spices - bay leaf, cinnamon, cloves, cardamoms.

When they begin to sizzle, add green chilies and onions. Saute them well on a medium flame until evenly golden.

Add ginger garlic paste & saute for a minute or until the raw smell goes away.

Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.

Sprinkle salt & all the ground spices - turmeric, red chili powder and garam masala. Also add mint now.

Saute for 3 to 4 mins on a low heat.

Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.

Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.

Pour hot water, stir and cook covered until the keema is completely tender meaning it's cooked.

Taste test and add more salt and garam masala if you want. Open the lid, evaporate any excess liquid left to suit your taste. We personally love the semi-dry keema so I evaporate the excess liquid by sautéing a little longer.

Keep mutton keema covered until served. Garnish with coriander leaves.

Sprinkle some lemon juice before serving with plain rice, saffron rice, paratha and fresh cut onions, cucumbers and carrot.

Харчування

Розмір порції

Калорії

415 kcal

Загальний жир

33 g

Насичений жир

10 g

Ненасичений жир

Трансжир

Холестерин

73 mg

Натрій

126 mg

Загальні вуглеводи

10 g

Харчові волокна

2 g

Загальна кількість цукру

3 g

Білок

18 g