Introduction: Mutton Keema

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Introduction:

Mutton Keema or Qeema (pronounced [ˈqiːmaː]) is a traditional meat dish from the Indian subcontinent. Keema is also sometimes used as a filling for samosas or naan.

Step 1: INGREDIENTS

Picture of  INGREDIENTS
  • 350 gms minced meat/keema/kheema
  • 3 tbsp oil 2-4 small dry small red chilli
  • 1 medium or big onion, finely sliced
  • 2 green chillies chopped
  • 2 medium size tomatoes, finely chopped
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper corn powder
  • 1+1/4 cup water
  • 2 tbsp fresh coriander leaves/kothmir

Step 2: Cooking

Picture of Cooking
  • Wash mutton keema and strain out the excess water from the keema with a strainer.
  • Take a pressure cooker or a cooking vessel.
  • Into it, add oil and heat it.
  • Add dry red chilli and cook for 30-40 seconds.
  • Add sliced onions.
  • After 2 minutes add green chillies and saute until the onions turn slight brown color.
  • Add ginger garlic paste and saute for 30-40 seconds.
  • Add mutton keema into it and roast well.
  • Roast it until the keema changes its color and there is no water remaining.
  • Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.
  • Add chopped tomatoes, garam masala powder, black pepper powder, mix and cook until the tomatoes turn soft.
  • Add about one and a half cups of water, mix it well.
  • Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.
  • Let the steam escape.
  • Add fresh coriander leaves, crushed kasoori methi and mix.
  • Cook for few minutes if there is any water remaining.
  • Serve and enjoy
  • Switch off the flame.
  • Transfer it to serving plate.
  • Garnish it with sliced onion, lemon, chill, coriander.
  • Serve it with roti, rice or paratha!!!

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For detailed cooking instructions, please see the below video,

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