Mutton Keema



Ingredients:

  • 1/2 kg(1 lb) mutton mince (keema)
  • 2 onions, finely chopped
  • 2 green chili, slit / hari mirch
  • 1 tbsp ginger garlic paste / adrak lehsun paste
  • 2 tomato, finely chopped / tamatar
  • 1 tsp red chili powder / lal mirch
  • 1 tsp coriander powder / dhaniya powder
  • 1/2 tsp turmeric powder / haldi powder
  • 1 bay leaf / tej patta
  • 2 cloves / laung
  • 1 one inch cinnamon stick / dal chini
  • 2 cardamom / elaichi
  • 1/2 tsp black cumin seeds / shahi jeera
  • salt to taste / namak
  • 3 tbsp oil
  • 3 tbsp chopped coriander leaves / cilantro / hara dhaniya
  • 3 tbsp chopped mint leaves / pudina

Method:

Heat oil in a pan and fry the onions till translucent. Add the slit green chili, bay leaf, cloves, cinnamon stick, cardomom, shahi jeera. Stir for 30secs and add the ginger garlic paste. Cook till the raw smell from the ginger garlic paste vanishes. Add turmeric and mutton mince. Fry till all the water has dried up from the keema and the mince turn golden brown in color.Now add the chopped tomato, red chili powder, coriander powder, salt and cook till the tomato is tender and pulpy.Add a cup of water and cook till the keema is done. Mix in coriander leaves and mint leaves and give it a stir. Remove from flame.



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