keema

Keema is a dish made of minced meat, onions, tomatoes, spices &amp; herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps &amp; naan.

Keema Recipe | Mutton Keema Curry Recipe

mutton keema ((I used lamb keema))

tbsps oil

bay leaf (or tej patta)

green cardamoms (or elaichi)

cinnamon (piece

(or laung)

onions (finely chopped (2 medium sized))

green chili (chopped (deseeded))

tbsp ginger garlic paste

tomato puree

water

Salt

turmeric (or haldi)

tsp garam masala (or mutton masala

tbsp mint leaves (or pudina (optional) finely chopped)

coriander leaves (daniya patta (finely chopped))

Keema recipe | Mutton keema curry recipe

Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.

Add green chilies and onions. Fry them well on a medium flame until evenly golden.

Saute ginger garlic paste for a minute or until the raw smell goes off.

Tempering for keema

Add keema and saute for 2 to 3 mins on a low heat.

Sprinkle salt &amp; all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.

Saute for 3 to 4 mins on a low heat.

Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.

Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.

Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.

Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.

Sprinkle coriander leaves and stir.

Keep mutton keema covered until served.

Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

How to cook mutton keema

https://www.youtube.com/watch?v=sU_pvIG27vA

Keema recipe link : http://indianhealthyrecipes.com/keema-recipe-mutton-keema-curry/

Keema or qeema is minced meat that is quite popular in Indian subcontinent.  This mutton keema recipe is a simple one and it yields delicious dish that is soft and flavorful.

It is usually served with rice, plain paratha, roti or naan. You can find the detailed recipe on my blog, link provided in the beginning of the description.

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keema recipe | Mutton keema recipe | How to cook keema

Our easy, lower calorie take on the popular Indian side dish - the perfect fakeaway choice.

Keema Naan | Slimming &amp; Weight Watchers Friendly

g 20% fat minced lamb

onion

garlic

ginger

tsp mild chilli powder

tsp coriander

tsp garam masala powder

tsp cumin

tbsp fresh coriander (chopped)

salt and pepper

low calorie cooking spray

250 g white self raising flour

tsp caster sugar

tsp salt

tsp baking powder

250 g fat free natural yoghurt

g reduced fat spread

extra reduced fat spread for greasing

Spray

Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 4 - 5 minutes, stirring occasionally, until golden.

Add the garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir in and cook for 1 - 2 minutes.

Add the lamb and cook for a few minutes until sealed and brown all over. Stir in the tomato puree and water and gently simmer over a low heat for 10 - 12 minutes until all the liquid has evaporated off and the meat mixture is dry.

Stir

Stir in the fresh coriander and season with salt and pepper. Set aside and leave to cool.

Pre-heat

For the keema filling

Sift

Sift the flour, sugar, salt and baking powder into a large bowl.

Make

Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.

Place

Place the dough on a lightly floured surface and knead well for 5 minutes. Place the dough in a lightly greased large bowl, cover with cling film and leave in a warm place for approximately 45 minutes until the dough has increased slightly in size and feels slightly puffy when pressed.

Turn

Turn out onto a lightly floured surface and, using a sharp knife, cut into 4 equal pieces. Shape each piece into a ball, then roll each one out into a small disc approximately 10cm in diameter.

Place 2 tbsp of the keema mixture in the centre of each disc of dough. Pull up the edges of the dough to seal the keema mixture inside, pressing together to seal.

Form

Form into four oval balls and turn over, placing seam side down on a lightly floured surface. Using a rolling pin, roll into four oval shaped naan, each one approximately 22cm x 11cm.

Place the keema naan on two lightly greased baking trays and prick with a fork.

Place in the preheated oven for 7 - 8 minutes or until golden and puffy. Remove from the baking trays and place on a cooling rack.

Place the reduced fat spread in a small saucepan, and place over a very low heat. Heat until just melted, then use to brush over the warm keema naan breads.

Serve

Serve at once while still warm. If wished, sprinkle with a little chopped fresh coriander.

For the naan bread

Full recipe at - 
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Spray pan with cooking spray over medium heat. Add onion and fry for 4-5 mins, stir occasionally, until golden

Add garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir and cook for 1-2 mins

Add lamb and cook for a few mins until sealed and brown. Stir in tomato puree and water and simmer over low heat for 10-12 mins until all liquid has evaporated and meat mixture is dry

Stir in fresh coriander and season with salt and pepper. Set aside to cool

Pre-heat oven to 200ºC

Sift flour, sugar, salt and baking powder into bowl

Make a well in the centre and add yoghurt. Gradually draw flour into yoghurt, mix to form a ball of soft dough

Place dough on lightly floured surface and knead well for 5 mins. Place dough on lightly greased bowl, cover with cling film and leave in a warm place for 45 mins until dough has increased slightly in size and feels puffy when pressed

Turn out onto lightly floured surface and cut into 4 equal pieces. Shape each piece into a ball, roll each one out into small discs

Place 2 tbsp of keema mixture in the centre of each dough disc. Pull up edges then press together to seal mixture inside

Form 4 oval balls and turn over, place seam side down on lightly floured surface. Roll into 4 oval shaped naan via rolling pin

Place keema naan on 2 lightly greased trays and prick with a fork

Place in oven for 7-8 mins until golden and fluffy. Remove from trays and place on cooling rack

Place reduced fat spread in saucepan over a very low heat. Heat until just melted, then use to brush over the keema naan breads

Serve at once while warm. If wished, sprinkle with chopped fresh coriander

Keema Naan - Pinch of Nom

Keema Aloo Matar Achari

minced lamb/mutton (Quorn mince is great

garden peas

olive oil

new potatoes (pre-boiled)

green chilli (choppedd)

Achari Tarka base

To begin, put the oil in a large pan and stir fry the lamb or mutton meat for between 3 to 4 minutes.

Add the jar of Achari Tarka Base from Aagrah Foods. Swirl the pot out with approximately 100ml of water, then add this to the pan.

Add the finely chopped new potatoes and the chopped green chilli and bring to a boil.

Allow the curry with potatoes to simmer with the lid on for 3 to 4 minutes.

Pour in the garden peas and cook the ingredients for 3 to 4 minutes until the sauce thickens.

To finish, garnish the curry with the chopped coriander and serve it with a fresh naan bread of choice for exquisite flavourings.

https://www.youtube.com/watch?v=yxMtpnPb8U8

This authentic one-pot keema curry recipe is an easy, yet delectable curry made with minced meat, onions, tomatoes, and a myriad of spices.

Keema Curry (Mince Curry)

500 g Minced Meat (Keema)

Water

Onion

Tomatoes

Green Chillies

tsp Ginger Paste

tsp Garlic Paste

tsp Turmeric Powder

tsp Chilli Powder

tsp Coriander Powder

tsp Cumin Powder

tsp Kashmiri Chilli

tbsp Dried Fenugreek Leaves

Coriander

Heat up the oil in a pan on medium heat until hot.

Add the finely diced onion and cook for 4-5 minutes on medium heat until softened.

Add the ginger paste, garlic paste, and chopped green chillies then sauté for a further 1-2 minutes

Add the minced meat and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over.

Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder, and cumin powder then cook the spices for 3-4 minutes.

As the spices are cooking chop the tomatoes then add to the pan and cook for 3-4 minutes.

Add the water and cover then cook for 20 minutes on medium heat.

Finally, add the chopped coriander and dried fenugreek leaves.

Serve with fresh naan bread or rice and enjoy!

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Top 4 keema recipes from across the web

The most viewed keema recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keema Recipe | Mutton Keema Curry R...

Keema Naan | Slimming &amp; Weight ...

Keema Aloo Matar Achari

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The most viewed keema recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Keema Naan | Slimming & Weight ...