Saturday, March 23, 2013

Lamb keema curry

Lamb keema curry


minced lamb         -400 g
ginger                    -11/2tbp finely chopped
garlic                     -11/2 tbsp. finely chopped
curry leaves           -few finely popped
small onion           -100 g
tomato                   -1 medium finely chopped
coriander powder  -11/2 tsp
cumin powder       -3/4 tsp
chilli powder         -11/2 tsp
garam masala        -1/2 tsp
turmeric                -1/4 tsp
salt                        -to taste
oil                          -1 tbsp.
cilantro                  -to garnish

For grinding:

Dry shredded coconut          - 1 tbsp.
cashews                                -5-6 cashews


  • In a blender grind  the ingredients to grind into a fine powder.

  • In a pressure cooker add lttle oil and fry the chopped ginger, garlic and curry leaves until the raw smell turns out.

  • Now add the minced meat/keema to it along with salt,turmeric,chilli powder and chilli powder.

  • Stir for 3-5 minutes then add 1/4 -1/2 cup of water to it and pressure cook for 5-7 whistles/until the meat is done.

  • In a pan heat oil and add small onions(chopped)  and fry until golden brown.
  • Follow it with coriander powder,cumin powder,garam masala and slitted green chillies with adequate salt.

  • Mix well and add the finely chopped tomatoes.

  • When the tomato gets cooked add the cooked keema with desired amount of water to it.

  • When the gravy starts boiling add the ground powder to it,mix well and cook for 3-5 minutes more.

  • Serve the  curry with Rice/dosa

Serves 4

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