Kheema Mutter - Chicken/Lamb/Beef/Turkey
Kheema is a North Indian delicacy loved by North and South Indians alike. And normally we make it with lamb mostly but I have tried with all four varieties of major meat and they all taste equally good. Normally when living with Bachelors this goes out very fast. This serves 6 people but don't worry if even you are one... You can make it and keep it in the freezer in small size compartments. Though it won't last long because of its awesome flavour and taste!!
I remember the time Muslim Keralites used to make this in gulf and it was Kheema sandwich inside Khuboos for 1 Riyal. Oh, I would die to get hold of one everyday :)
Americans can also make it if they can remove all the lines mentioned as Chilli because that is way too hot for you, but if you want you can add chilli sauce while actually eating it, that way you can control the heat. You might want to use Beef itself, because it is best with Beef!! :)
Kheema Mutter - Chicken/Lamb/Beef/Turkey
Kheema is a North Indian delicacy loved by North and South Indians alike. And normally we make it with lamb mostly but I have tried with all four varieties of major meat and they all taste equally good. Normally when living with Bachelors this goes out very fast. This serves 6 people but don't worry if even you are one... You can make it and keep it in the freezer in small size compartments. Though it won't last long because of its awesome flavour and taste!!
I remember the time Muslim Keralites used to make this in gulf and it was Kheema sandwich inside Khuboos for 1 Riyal. Oh, I would die to get hold of one everyday :)
Americans can also make it if they can remove all the lines mentioned as Chilli because that is way too hot for you, but if you want you can add chilli sauce while actually eating it, that way you can control the heat. You might want to use Beef itself, because it is best with Beef!! :)
Open in Cookpad AppSteps
- 1
Put the meat in a bowl with a 1/2 cup water and make it loose and nice. Keep it at the side. And put the green peas in a cup of water to defreeze.
- 2
I have reduced the oil a lot from the actual recipe because later cooked meat will also bring out a lot of its own oil. Heat the oil in a big bowl based pan.
- 3
Crackle the Jeera in it
- 4
Fry the ginger, garlic and green chilli pieces in that oil till the raw smell goes off.
- 5
Saute the onions in it till they are brown
- 6
Add Corriander Powder, Red Chillip Powder, Garam Masala Powder, Turmeric Powder to it saute till the strong smell is no more.
- 7
Add the Tomato Puree and cook for another 2-3 mins, so the flavour of the Tomato mixes in very well.
- 8
Add the Meat with the water that we had added initially. Apart from this water, the water and oil within the meat will start surfacing as the meat gets cooked.
- 9
Add Mint leaves to the mixture and mix. You can feel the flavour mix in, with the beautiful smell that comes out.
- 10
Wait about 10-15 mins. Normally it should get cooked by then as the meat is already ground, so cooks fast.
- 11
Add the green peas and cook another 5-10 mins.
- 12
When you see the oil separate, the Kheema is done!! You might want to off the flame, and add the Coriander leaves and lemon juice.
- 13
Have it with Chappathi, Paratha, Porotta, Naan, Paav(the best), or any bread you can get your hands on!!
Cooksnaps
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