Mutton kheema Curry

Keema, Kheema, or Qeema is a traditional South Asian meat dish. Originally this word meant minced meat.In South Asia, lamb and goat meat is minced to make Keema, a traditional meat dish. It is also made from almost any meat, cooked by frying or stewing. Keema is often used as a filling for samosas and naans.

Process of making this kheema Curry is delicious and my mother make it a point to cook the Curry on alternative Sundays for breakfast as a side dish for poori 😍. It’s simple yet delicious recipe

Ingredients:
  • Minced Mutton – 500 gms
  • Onion – 3 medium
  • Tomato – 2 medium
  • Green chili – 3 to 4
  • Curry leaves – few
  • Coriander leaves – to garnish
  • Chili powder – 2 tbsp
  • Turmeric powder – 1 tsp
  • Salt – 2 tbsp
  • Coriander powder – 2 tbsp
  • Garam Masala – 1 tbsp
  • Pepper – 1 tbsp
  • Fennel seeds – 1 tbsp
  • Cumin seeds – 1 tsp
  • Star anise – 1
  • Marati Mogu – 2
  • Cloves – 3
  • Ginger Garlic paste – 2 tbsp
  • Sesame Oil – 6 tbsp
Preparation:

Step 1:

Clean the minced mutton 2 to 3 times in running water and keep aside . In a pressure cooker pour some sesame oil and once when its hot add in the spices . when its starts to splutters add the onion and sautΓ© them until golden brown or translucent. Now, add the ginger garlic paste to it and give them a stir until raw smell goes off.

Step 2 :

Add the minced mutton and give them a stir and wait until water emits. Now add the chopped tomatoes and other spice masala powder and stir them until tomatoes turns mushy and juicy. Close them and put the whistle on . turn off the flame after 5 to 6 whistle.

Step 3 :

In a separate pan turn on the flame and add some oil once hot add in the green chilies and curry leaves once it turns aromatic add in the cooked keema curry to the pan. Turn off the flame when the water gets evaporated.Now sprinkle some garam masala stir and garnish some coriander leaves.

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