Mutton keema

Name: Mutton keema
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g keema; 250 g keema; 2 onions, finely chopped; 5 tbsp vegetable oil; 1/2 tbsp mustard oil; 1 bay leaf; 1 cinnamon stick; 1 tbsp ginger grated; 2-3 green chillies, chopped; 2 tomatoes, chopped; 2 tbsp coriander powder; 1/2 tbsp turmeric powder (haldi); to taste Salt; 1/2 tsp garam masala powder; 2 tbsp Kashmiri red chilli powder; 1 cup water; 2 tbsp coriander leaves

Monica's Cookhouse @Cookhouse_1909

#SC2
Mutton keema is loved by all non-vegetarians and in Maharashtra, it is served with pav.

Monica's Cookhouse @Cookhouse_1909

#SC2
Mutton keema is loved by all non-vegetarians and in Maharashtra, it is served with pav.

Saved

Ingredients

30 minutes

2 servings

250 gkeema
250 gkeema
2onions, finely chopped
5 tbspvegetable oil
1/2 tbspmustard oil
1bay leaf
1cinnamon stick
1 tbspginger grated
2-3green chillies, chopped
2tomatoes, chopped
2 tbspcoriander powder
1/2 tbspturmeric powder (haldi)
to tasteSalt
1/2 tspgaram masala powder
2 tbspKashmiri red chilli powder
1 cupwater
2 tbspcoriander leaves

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Steps

30 minutes

1

Firstly was karma with warm water and strain out the excess water.
2

Heat oil and mustard oil in a pressure cooker and add bay leaf, cinnamon stick, chopped onion and saute until onion turns pink.
3

Add ginger, green chillies, tomatoes and saute to gid rid of the raw smell.
4

Add salt, coriander powder, turmeric powder, garam masala, red chilli powder, water and pressure for 1 whistle.
5

Now add curd and mix everything well.
6

Add mutton keema and roast well. Keep adding little water and roast so that your keema is not burnt.
7

Once the keema changes its colour and no water is remaining and more water and pressure for 7-8 whistles.
8

Garnish with fresh coriander leaves and serve hot with roti or rice.