KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE
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.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 415 kcal, Carbohydrate 10 g, Protein 18 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 126 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
VEGETARIAN KEEMA MATAR WITH CUCUMBER RAITA
Warm, fragrant Indian-inspired vegetarian curry contrasts deliciously with cool cucumber raita. Serve over basmati rice.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
- Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
- Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
- Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 19.4 g, Cholesterol 16.9 mg, Fat 10.5 g, Fiber 5.8 g, Protein 18.2 g, SaturatedFat 3.3 g, Sodium 457.2 mg, Sugar 7.3 g
KEEMA CURRY & RAITA
This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need.
- Cook the onion in a splash of water for about 5 mins until softened. Stir in the mince and cook for another 5 mins to brown. Add the paste, cook for 1 min, then pour in 100ml water. Bring to the boil and simmer for 10 mins. Add the peas then simmer for a further 5 mins.
- Meanwhile, mix together the raita ingredients and season to taste. When the mince is cooked, season and stir through the fresh coriander. Serve with the raita and brown rice, if you like.
Nutrition Facts : Calories 289 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.39 milligram of sodium
SHEHENSHAHI PARSI KEEMA PULAO RECIPE
Parsi Cuisine is a mix of vegetarian and non vegetarian food that is influenced by Gujarati and Iranian Cuisine. Parsi food is undoubtedly a meat lovers paradise. Shehenshahi Keema Pulao is one of the many amazing delicacies that belong to this Parsi Food Community and brings out some authentic flavours that are inspired by Persia. Slow cooked Mutton mince is layered with basmati long grain rice and garnished with dry fruits, saffron and eggs brings out some amazing texture and flavour to the dish. Typically served with a curry or raita is a one pot meal that is no less than our very favourite biryani and is an amazing serving option when you have some special guests at home for dinner. Serve Shehenshahi Parsi Kheema Pulao along with Burani Raita and a roasted Papad for weekend night dinners or you can also serve this for your house parties. If you like this recipe, you can also try other Pulao Recipes such as Kashmiri Pulao Recipe Egg Pulao Recipe Chana Pulao Recipe
Provided by Shaheen Ali
Time 1h25m
Yield Makes: 4 Servings
Number Of Ingredients 29
Steps:
- To begin making the Shehenshahi Parsi Keema Pulao recipe, wash keema nicely under running water and collect in a bowl and keep aside.
- Wash and soak rice in water for 40 to 45 minutes before cooking.
- Heat oil in a wok or a thick bottomed biryani handi and add whole spices including cloves, whole black peppercorns, bay leaves, ajwain, cardamom, black cardamom, cinnamon stick, star anise and wait till they crackle.
- Now add ginger garlic paste and saute for a while. Add in the chopped onions and fry till they are golden in colour.
- Add in the mutton keema and mix well. Cook on high flames for a while till the moisture from the keema evaporates.
- Once the keema starts to look dry, add in whisked curd and mix well.
- Season with salt, stir and cook with lid closed till the minced meat is cooked properly. The keema will look watery hence no need to add any extra water.
- Once the keema looks cooked and mutton is tender, add in red chilli powder, green chillies, coriander powder and mix well.
- Fry everything together till oil starts leaving from sides. Keep the consistency of keema semi dry and turn off the gas.
- In a separate thick bottomed handi, heat water double the quantity of rice and add salt and lemon juice to it.
- Once the water starts getting hot, add soaked rice and cook till its 95% cooked.
- Turn off the gas and strain the rice and collect them on a wide tray. Spread the rice and allow it to cool. Don't mix the rice else the grains may break.
- Once the rice are warm, layer them over the cooked keema and add pure ghee all over.
- Garnish with green chilies, coriander, mint, boiled eggs, fried cashews and raisins, fried onions and saffron soaked milk for color.
- Cover the handi with a foil and seal from sides. Put on a heavy lid and keep the pulao on dum for another 15 to 20 minutes.
- Serve Shehenshahi Parsi Keema Pulao along with Burani Raita and a roasted papad for weekend night dinners or you can also serve this for your house parties.
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
INDIAN KEEMA GROUND BEEF CURRY
Prepare the easiest and most delicious Indian curry in under 30 minutes with ground beef, onion, garlic, ginger, and common spices to serve with rice or flatbread.
Provided by Anita Jacobson
Categories Main Dish
Time 20m
Number Of Ingredients 11
Steps:
- Heat ghee/butter/olive oil in a frying pan over medium-high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.
- Add ground beef, stir and cook until no longer pink. Season with salt, cayenne powder, garam masala, cumin, coriander, and turmeric, mix well and cook for 2 minutes.
- Add stock/water and bring to a boil. Reduce the heat to a medium. Cover partially, and simmer for 10 minutes, or until the sauce is almost dry. Turn off heat, stir in cilantro.
- It is common to serve Indian keema curry with steamed rice or flatbreads such as naan. You can also use pita bread or tortillas instead of naan.
ALOO KEEMA
A different way to make a well-loved favourite. I saw this recipe on a Pakistani cooking show and was struck by how a masala base was made first, and the keema added after. Great served with parathas or chapati, alongside a mint raita.
Provided by Piya.HMO
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish.
- Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns and cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour.
- Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick.
- Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered.
- Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema. Stir constantly over med-high for 1 minute, breaking up any lumps of mince.
- Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the chopped green chilli and stir through. Cook the keema covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender.
- Uncover and add sugar, stirring slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through.
- Add half the remaining ginger and the whole mint leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema.
- Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.
Nutrition Facts : Calories 478.9, Fat 0.8, SaturatedFat 0.2, Sodium 62.3, Carbohydrate 117.2, Fiber 7.4, Sugar 66, Protein 4.6
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