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.
For best results follow my detailed step-by-step photo instructions and tips.
¼ to ½cuptomato puree or 1 medium tomato chopped finely
¼cuphot water(more if required)
⅓ teaspoonsalt(adjust to taste)
¼teaspoonturmeric(haldi)
¾ to 1teaspoonKashmiri red chili powder(adjust to taste)
1 to 1½teaspoongaram masala(or mutton masala or kitchen king masala or biryani masala)
2tablespoonsmint leaves(pudina, fine chopped)
2tablespoonscoriander leaves(fine chopped)
How to make the recipe
How to make Keema Curry
Heat a pan with oil and add the whole spices - bay leaf, cinnamon, cloves, cardamoms.
When they begin to sizzle, add green chilies and onions. Saute them well on a medium flame until evenly golden.
Add ginger garlic paste & saute for a minute or until the raw smell goes away.
Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.
Sprinkle salt & all the ground spices - 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 hot water, stir and cook covered until the keema is completely tender meaning it's cooked.
Taste test and add more salt and garam masala if you want. Open the lid, evaporate any excess liquid left to suit your taste. We personally love the semi-dry keema so I evaporate the excess liquid by sautéing a little longer.
Keep mutton keema covered until served. Garnish with coriander leaves.
Sprinkle some lemon juice before serving with plain rice, saffron rice, paratha and fresh cut onions, cucumbers and carrot.