Sunday, 2 June 2013

Mutton Keema curry

Mutton Keema curry


  1. 500 gm mutton keema(minced meat)
  2. 2 tbsp ginger paste
  3. 2 tbsp garlic paste
  4. 2  green chilli chopped
  5. 1 onion chopped
  6. 1 tbsp red chilli powder
  7. 1 tbsp turmeric powder
  8. 3-4 tbsp oil
  9. 2 tbsp cashew nut paste
  10. 1 tbsp garam masala (cinnamon, cardamom, clove) dry roast powder.
  11. 1/2 tsp coriander leaves
  12. Sliced lemon
  13. Salt to taste


  • Firstly clean mutton keema.
  • Marinate with turmeric powder,chilli powder, salt and ginger-garlic paste.
  • Add little oil, chopped green chilli and onion.
  • Mix well and leave it for 20 minutes.
  • After that take a cooking vessel and heat oil.
  • Add marinated keema and cook it for 10 minutes.
  • Add little water to boil properly.
  • Fry it  in low heat until oils separate from masala.
  • Add cashew nut paste and stir well.
  • Finally add garam masala and remove the vessel from heat.
  • Garnish with few coriander leaves and sliced lemon. 
        Serve hot with rice , paratha and roti.


                   Use lukewarm water to boil keema and without garam masala keema is not good.


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