Keema Recipe Mutton Keema Curry

MUTTON KEEMA RECIPE

Steps:

• To begin making the Mutton Keema recipe, Heat oil in a wide pan and add cumin seeds, bay leaves, peppercorns and cardamoms.
• Add the chopped onions and saute them till they turn brown in colour.
• Add garlic and ginger paste, green chillies, tomato puree and mix everything well.
• Let it cook for about 5 minutes on medium flame. Once it is done, add coriander powder, red chilli powder, cumin powder and salt.
• Cook for about 5-8 minutes on low flame. After 5-8 minutes, add the minced mutton and salute it for about 2-3 minutes. Add required water and cook till it gets dry.
• Once the mutton is cooked, switch off the stove and add garam masala. Mix well and garnish it with mint leaves.
• In Maharashtra, this Mutton Keema is served with pav. You can also serve it with Phulkas or Pakki Mutton Biryani.

MUTTON KEEMA RECIPE OR KEEMA CURRY

Steps:

• Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
• Take a pressure cooker or a cooking vessel.
• Into it, add oil and heat it.
• Add sliced onions, green chillies and saute until the onions turn very slight brown color.
• Add ginger garlic paste and saute to get rid of raw smell.
• Add mutton keema into it and roast well.
• Roast it until the keema changes its color and there is no water remaining.
• Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.
• Add chopped tomatoes, garam masala powder, black pepper powder, mix and cook until the tomatoes turn soft.
• Add about one and a half cups of water, mix it well.
• Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.
• Reduce the steam.
• Add fresh coriander leaves, crushed kasoori methi and mix.
• Cook for few minutes if there is any water remaining.
• Switch off the flame.
• Serve it with roti, rice or paratha!!!

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Steps:

• Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
• Add green chilies and onions. Fry them well on a medium flame until evenly golden.
• Saute ginger garlic paste for a minute or until the raw smell goes off.
• Add keema and saute for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice powders - 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 ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
• Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
• Sprinkle coriander leaves and stir.
• Keep mutton keema covered until served.
• Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

MUTTON KEEMA CURRY

Steps:

• In a pan add oil/pressure cooker and fry onions till they are light brown. Add green peas and cashew nuts and fry for 2-3 minutes. Now add ginger garlic paste and fry till the raw smell is gone. Then add 1/2 potato or bottle gourd and tomatoes cut into small cubes. Fry the tomotoes till half cooked and then add minced meat, cumin powder, coriander powder, salt, Mirchi powder/Cayenne pepper powder, garam masala powder and mix well. Add a cup of water and cook this untill the meat is well cooked. Garnish with coriander leaves at the end and enjoy with bread or rice.

MUTTON KEEMA CURRY - KEEMA MASALA - A MUTTON KEEMA RECIPE

Steps:

• Thoroughly clean the keema or mince in water, and drain it well. Heat the pressure cooker with ghee u0026 oil, and fry the whole spices(cardamom, cloves, cinnamon).
• Fry the onion until gets pink or translucent. Add chopped tomatoes, and cook until soft u0026 mushy.
• Then add ginger-garlic paste, chopped green chilies, spicy red chili powder, Kashmiri red chili powder, turmeric, and salt. Roast it well.
• Once the raw smell of masala goes off u0026 it leaves oil, then adds the mince to the cooker. Stir it well. Cook it for 1-2 mins.
• Then add the well-beaten curd or yogurt(dahi/doi), and mix it well with the mince. Cook it for 4-5 mins or until again masala leaves oil by continuous stirring.
• Add 3/4 cup hot water, mix it well, let the gravy starts boiling, and close the lid of the cooker.Wait for 4-5 whistle blows on medium to high flame.
• Remove the lid when it cools down or after automatically releasing the pressure. Again put it on medium to high heat to reduce its gravy, slightly dry it up, then add the homemade powdered garam masala. Mix it well. Let it cook.
• In the meantime, heat a pan with ghee(preferably desi ghee), and add a teaspoon of Kashmiri chili powder to it. Immediately adds it to the curry. Mix it well. Though this step is not mandatory so you may easily skip it.
• Cook the gravy till the oil comes up, and sprinkle a handful of finely chopped coriander leaves. Mix it well. Just cook it for another 30 secs to 1 min and turn off the heat.
• Keema curry or keema masala is ready, serve it with roti, chapati, paratha, naan, kulcha, tandoori roti. Even you can serve it with plain white rice, pulao, or biryani.

LAMB KEEMA CURRY

Steps:

• Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
• Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
• Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
• Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.