Keema - Minced Meat Curry Recipe

Keema - Minced Meat Curry Recipe

500 g minced mutton

5 tablespoons oil

1 cinnamon stick (2 inch)

6 cardamom pods

5 cloves

3 onions, peeled and chopped

4 tablespoons meat curry powder

1 tablespoon chili powder

4 potatoes, peeled and diced

1 tomato, chopped

75 g peas, washed and drained

1 cup water

1½ teaspoons salt

3 stalks coriander (cilantro) leaves, chopped

Grind to a paste:

5 cloves garlic

1 ginger (2 inch)

4 shallots, peeled

50 ml water

For tempering:

4 tablespoons oil

1 teaspoon mustard seeds

2 stalks curry leaves

2 shallots, peeled and sliced

Method:

Place mutton in a sieve and wash with lukewarm water so that the fat will not coagulate.  Drain.  Heat oil in a frying pan.  When hot, add cinnamon, cardamom pods, cloves and onions.  Fry till onions are golden brown. Now add ground paste and fry until fragrant.  Include meat curry powder, chili powder and mutton.   Stir for 1 minute, add potatoes, tomatoes, peas and water.  Bring to a boil.  Add salt and simmer over low heat for about 20 minutes or until gravy thickens.  Add coriander (cilantro) leaves and stir well.  Heat oil in a small wok.  When hot, add mustard seeds, curry leaves and shallots.  Fry until golden brown.  Pour over the dish and let it stand for half an hour before serving.

Keema is excellent when served with bread.

Note:  If you wish, you may add a cup of diced mixed vegetables for a more colorful keema.