Keema Recipe (Mutton Keema Curry)

Method12 steps · about 45 min

1. 1

   Step 1: Heat the chosen two tablespoons oil or ghee. Add cinnamon, cloves (2–3) and cardamom with EITHER the small bay leaf or separate sprig curry leaves, not both leaf routes.

   Uses 2 tbsp oil · one bay leaf only chosen leaf route · one sprig curry leaves only replacing bay · 1–2 inch cinnamon stick · 2–3 cloves · 2–3 green cardamom pods

   
2. 2

   Step 2: When they begin to sizzle, add green chilies and onions (1 cup). Saute them well on a medium flame until evenly golden.

   Uses 1 green chili · 1 cup onion · same chosen oil/fat and whole spices

3. 3

   Step 3: Add ginger garlic paste (1 tbsp) & saute for a minute or until the raw smell goes away.

   Uses 1 tbsp ginger-garlic paste · same sautéed onion and optional chili

4. 4

   Step 4: Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.

   Uses 300 g mutton keema · same cooked base, not a fresh oil supply

5. 5

   Step 5: Add the initial salt (⅓ tsp), turmeric (0.25 tsp), Kashmiri chili powder, one chosen garam/mutton/Kitchen King/biryani spice blend and mint to the same sautéed keema.

   Uses 0.25 tsp turmeric · ¾–1 tsp Kashmiri red chili powder · 1–1½ tsp garam masala · ⅓ tsp salt · 2 tbsp mint leaves · same minced meat added once 4

6. 6

   Step 6: Saute for 3 to 4 mins on a low heat.

   Uses same seasoned meat

7. 7

   Step 7: 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.

   Cook covered low heat · 10 minUses same batch ready for covered cooking

8. 8

   Step 8: Add the measured tomato puree (¼–½ cup) or one finely chopped medium tomato to the same partially tender keema. Sauté 5–6 minutes until blended and no raw tomato smell remains; do not add raw meat again.

   Uses ¼–½ cup tomato puree · same meat after initial covered cook

9. 9

   Step 9: Add the quarter cup hot water and cook covered until the minced goat/lamb is completely tender and cooked through, at least 160°F(71°C). Use separately listed extra hot water only if needed; tenderness may take longer than initial timing.

   Uses 0.25 cup hot water · extra hot water only if required for tenderness/consistency · same batch, tomato raw flavor removed

10. 10

    Step 10: Taste only the fully cooked keema and adjust with separate extra salt or garam masala (to taste) as needed. Uncover and evaporate excess liquid to the desired gravy or semi-dry consistency.

    Uses extra salt only to taste fully cooked keema · extra garam masala only to taste fully cooked keema · same meat cooked through, 160°F 71°C minimum

11. 11

    Step 11: Keep the finished keema covered until serving and add the measured coriander garnish. Do not add another raw meat dose.

    Uses 2 tbsp coriander leaves · same curry after optional liquid evaporation

12. 12

    Step 12: Sprinkle optional separately listed lemon juice over the same cooked keema before serving with prepared rice or flatbread. Fresh sliced vegetables may be served alongside.

    Uses lemon juice sprinkled before serving · same cooked dish ready for lemon/serving