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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
- 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
- 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,