Mutton Keema  

Wednesday, December 17, 2008


Minced meat - 150 grams
Onion (medium size) - 1
Tomato (small) - 1
Ginger garlic paste - 1
Turmeric powder - ¼ tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Oil - 3 tsp
Salt to taste.

Heat oil in a kadai or pan. Transfer finely chopped onions.
Stir-fry, add ginger and garlic paste.
Wait for onion to turn brown and then add finely chopped tomato pieces.
Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.
Mix well.
Wait for few minutes. Transfer minced meat.
Add ½ a glass of water and close the vessel with a tight lid.
Cook on a low flame. Occasionally open lid and stir the contents slowly.
In less than 15 minutes, the minced meat should be cooked.
If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
If dry minced meat is required, allow it cook till the water is completely absorbed.
Sprinkle coriander before serving.
Minced meat gravy or dry can be served with rice or roti.

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