Keema Recipe (Mutton Keema Curry)
Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.
Ingredients
Instructions
- 1
# How to make Keema Curry
- 2
Heat a pan with oil and add the whole spices - bay leaf, cinnamon, cloves, cardamoms.
- 3
When they begin to sizzle, add green chilies and onions. Saute them well on a medium flame until evenly golden.
- 4
Add ginger garlic paste & saute for a minute or until the raw smell goes away.
- 5
Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.
Timer: 4m - 6
Sprinkle salt & all the ground spices - turmeric, red chili powder and garam masala. Also add mint now.
- 7
Saute for 3 to 4 mins on a low heat.
Timer: 4m - 8
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.
Timer: 10m - 9
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.
Timer: 6m - 10
Pour hot water, stir and cook covered until the keema is completely tender meaning it's cooked.
- 11
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.
- 12
Keep mutton keema covered until served. Garnish with coriander leaves.
- 13
Sprinkle some lemon juice before serving with plain rice, saffron rice, paratha and fresh cut onions, cucumbers and carrot.