Keema Recipe
frompipingpotcurry.compipingpotcurry.com/wprm_print/keema-recipe
Keema Curry is one of the most popular Indian & Pakistani dishes made with ground meat. It is an easy one-pot dish that can be made in just 30 minutes. Keema or minced meat is cooked with onions, tomatoes, ginger, garlic, and aromatic spices, to make the most flavorful Keema Matar that the whole family will love.
Ingredients
Spices
Whole Spices
Instructions
Heat a medium-sized pan on medium-high heat and add ghee to it. Add all the whole spices and saute them for 30 seconds.
Add onions, green chilies, and sauté for 4-5 minutes until they turn golden. Add ginger, garlic, and saute for 2 minutes until the raw smell is gone
Add tomatoes and all spices. Sauté for 4-5 minutes until the liquid is all dried up and the oil starts to separate.
Add ground mutton. Mix well with the other ingredients. This is important, so the keema does not form lumps.
Cook the keema for 4-5 minutes until it changes color. Then lower the heat, cover with a lid for 4-5 minutes. Then cook uncovered till the meat is cooked through and fat separates once again. This will take about 10-12 minutes. Stir at regular intervals.
Add the green peas, yogurt, and water. Stir and cook for 3-4 minutes.
Add garam masala and lemon juice, and mix well.
Garnish with cilantro and serve hot with naan or dinner rolls (toast them with a little butter).
Notes
- Use your choice of meat: You can make keema with any minced meat you like or have on hand. Chicken or mutton keema is more popular, but you can make keema with ground turkey, beef, or lamb. That said, my favorite is mutton keema. The cooking time will be a bit lesser for chicken. While for beef, increase the cooking time by a few minutes. Keema Aloo: Instead of peas, you can use potatoes to make Keema Aloo. Add the potatoes after mixing the minced meat, then cover and cook.
