Keema is a minced meat(lamb or goat) usually used to prepare curry with ingredients such as green peas, chili, onions, garlic and garam masala spices.
Keema is commonly served as a main dish, accompanied by pav or naan and other flatbread.
Recipe
Region/ cuisine: Indian
Main Ingredients:
1/4 cup oil, 250 gms mutton keema,
1 bay leaf, 1 inch cinnamon stick,
2 green cardamom, 1 black cardamom,
2 cloves, 1 cup finely chopped onion,
2 tbsp ginger garlic paste,
1 cup finely chopped tomatoes,
1/2 tsp turmeric,
1 tsp garam masala powder,
1 tbsp red chili powder and 1 tbsp kashmiri red chili powder, green peas,
1 tsp cumin powder, 2 tsp coriander powder, salt,
2 tbsp coriander leaves,
1 finely chopped green chili.
Process:
In a container add oil and after heating it, add bay leaf, cinnamon, green cardamom, black cardamom and cloves and saute well.
Add the finely chopped onions and cook till it turns golden brown. Add ginger garlic paste and mix it well.
Add the finely chopped tomatoes, turmeric, garam masala, red chilli powder, coriander powder, cumin powder, salt and cook till tomatoes are soft and musky.
Add keema and cook for 3-4 min on high flame. Add green peas, Kashmiri red chilli powder, 400 ml water and cook for 3-4 whistles.
For 15 min cook it with open lid. Add 2 tbsp coriander leaves, 1 finely chopped green chilli and cook on low flame till oil floats.
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