Keema Curry कीमा करी
Ingredients
- 300 g Mutton
- 1 Green chili chopped
- 1 tbsp Ginger garlic paste
- 1 Tomato finely chopped
- 1 big Onion chopped
- ¼ cup Water
- 2 tbsp Coriander leaves finely chopped
Dry spices
- 1 Bay leaf
- 3 Green cardamom
- 1 small Cinnamon
- 3 Whole cloves
Spice powder
- Salt as needed
- ⅛ tsp Turmeric
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 2 tbsp Mint leaves finely chopped
Instructions
- Heat a pan with oil and saute the dry spices for a minute.
- Add the 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 mutton and saute for 3 mins on a low heat.
- Sprinkle salt, the spice powders and mint.
- Saute for 3 to 4 mins on a low heat.
- Cover and cook for about 8-10 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 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.
- Sprinkle coriander leaves and stir.
- DONE!