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
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KEEMA FRY
Andhra Style Mutton Keema is spicy and delicious minced lamb meat recipe. Keema fry is high protein recipe. The recipe I am going to share with you is one of the easiest recipe with very minimal ingredients. Do give this recipe a try!
Provided by Lubna Karim
Categories Curries/Gravies
Time 50m
Number Of Ingredients 11
Steps:
- Clean and wash the minced meat thoroughly.
- Drain off the excess water and add chopped onions, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, chopped green chili and salt.
- Mix well. Cover and leave it for 10-15 minutes.
- In a thick bottom pan or kadai, add the above marinated minced meat and cook covered on low flame until all the water released by minced meat is absorbed.
- Now add oil and fry till the minced meat gets completely cooked and gets crisp.
- Sprinkle garam masala and add curry leaves. Serve with rice and dal of your choice.
- Add your 'love' to make this Keema Fry taste 'YUMMY'.
Nutrition Facts : Calories 226 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 263 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
INDIAN MASALA KHEEMA (DRY SPICY MINCED MEAT)
Steps:
- Gather the ingredients.
- Heat the cooking oil in a wok or deep pan over medium heat.
- Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
- Add the onions and sauté till they turn a pale golden color, about 5 minutes.
- Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
- Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
- Add the meat to the masala and sauté until browned, stirring often to prevent burning- about 5 to 7 minutes.
- Add the tomatoes , stir, and cook until they are soft.
- Turn off the heat, add the lime or lemon juice, and stir to mix well.
- Garnish with chopped coriander leaves and serve hot.
Nutrition Facts : Calories 489 kcal, Carbohydrate 14 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, Sodium 389 mg, Sugar 5 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g
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