keema recipe

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

Keema Matar is an Indian semi-dry curry, in which minced or ground meat (Keema), is cooked with green peas (matar), and seasoned with garam masala.

Keema Matar in Instant Pot | Stove (Ground Meat Curry)

olive oil

bay leaves ((optional- added to enhance flavors))

onion, finely chopped ((about 1 medium onion))

serrano chili (or jalapeno, seeded and chopped (skip for mild))

ginger (or grated (1-inch ginger))

garlic cloves

tomato, pureed ((3 roma tomatoes pureed)

ground meat ((chicken/ turkey/ lamb/ beef))

salt ((adjust after cooking))

½ tsp Turmeric Powder

tsp Garam Masala

coriander

tsp ground Cumin

1½ tsp Kashmiri red chili powder

¼ tsp ground cardamom ((optional- added to enhance flavors))

peas (thawed while keema is cooking)

cilantro (freshly chopped for garnish)

Turn on the Instant Pot on Sauté and adjust to high. Wait till it displays &#039;hot&#039;. Add oil, chopped onions, bay leaf and serrano pepper. Sauté for 3 minutes.

Add minced ginger and garlic, stir and cook for another minute.

Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.

Add ground meat and stir well to break up the meat.  When ground meat looks well integrated with the sauce, turn off Saute.  Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.

Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode).  After cooking, release the pressure manually (QR).

Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

Heat a heavy bottom wide sauce pan on medium-high heat.  Follow step 1-4 from the Instant Pot instructions above.  Add 1½ water and let it come to a boil. Reduce heat to medium, cover the pot and cook for 10-12 minutes.

Remove the lid, increase heat to Medium-high.  Add thawed peas, add ½ cup more water if needed, and cook another 3-5 minutes until the peas cook through and the curry reaches your desired thickness.  Turn off the heat. Garnish with fresh chopped cilantro and serve with rice or naan!

Stove top recipe

Detailed Recipe:  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

Keema, is an Indian spiced semi-dry curry, in which ground meat (Keema), is cooked with onion, fresh ginger and garlic, and seasoned with toasted spices. Green peas or potatoes are often added to make popular variations- Keema Matar or Keema Aloo! Here's an easy instant pot or stovetop recipe.

This easy recipe can be customized in your style. You can add your ground meat of choice- chicken, turkey, beef or lamb. Peas can be substituted with potatoes and you have yourself another classic from the book called "Keema Aloo (Minced meat with potatoes)". This is a semi-dry dish and can be enjoyed with Naan, pita bread or with simple basmati rice. 

I use this recipe as a base to many fusion dishes in my home. We love making Indian Sloppy Joes with it, or wrap it in a tortilla and make a "Keema Wrap", and my kids' favorite twist to this is Keema Quesadillas!  Check out my blog to see how we make those: https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

DETAILED INSTRUCTIONS: https://spicecravings.com/bean-burrito-bowl

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Thanks for watching!

Instant Pot Keema (Ground Meat Curry)

A traditional mutton keema curry or mutton keema recipe made to be eaten with rotis or parathas.

Mutton Keema Recipe or Keema Curry

500 gms minced meat/keema/kheema

tbsp oil

onions (finely sliced)

vertically slit green chillies

salt -to taste

turmeric powder

tsp red chilli powder

tomatoes (finely chopped)

tsp garam masala powder

tsp black pepper corn powder

tbsp fresh coriander leaves/kothmir

tsp crushed kasoori methi/dried fenugreek leaves

Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.

Take a pressure cooker or a cooking vessel.

Into it, add oil and heat it.

Add sliced onions, green chillies and saute until the onions turn very slight brown color.

Add ginger garlic paste and saute to get rid of raw smell.

Add mutton keema into it and roast well.

Roast it until the keema changes its color and there is no water remaining.

Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.

Add chopped tomatoes, garam masala powder, black pepper powder, mix and cook until the tomatoes turn soft.

Add about one and a half cups of water, mix it well.

Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.

Reduce the steam.

Add fresh coriander leaves, crushed kasoori methi and mix.

Cook for few minutes if there is any water remaining.

Switch off the flame.

Serve it with roti, rice or paratha!!!

Andhra Style Mutton Keema is spicy and delicious minced lamb meat recipe. Keema fry is high protein recipe. The recipe I am going to share with you is one of the easiest recipe with very minimal ingredients. Do give this recipe a try!

Keema Fry

½ kg Keema | Minced Lamb Meat

Onion,

chili,

Ginger-Garlic paste

tbsp. Red chili powder

Coriander powder

½ tbsp. Garam Masala

Turmeric powder

Curry leaves

Clean and wash the minced meat thoroughly.

Drain off the excess water and add chopped...

Drain off the excess water and add chopped onions, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, chopped green chili and salt.

Mix well. Cover and leave it for 10-15...

Mix well. Cover and leave it for 10-15 minutes.

In a thick bottom pan or kadai, add...

In a thick bottom pan or kadai, add the above marinated minced meat and cook covered on low flame until all the water released by minced meat is absorbed.

Now add oil and fry till the minced meat...

Now add oil and fry till the minced meat gets completely cooked and gets crisp.

Sprinkle garam masala and add curry leaves. Serve...

Sprinkle garam masala and add curry leaves. Serve with rice and dal of your choice.

Add your ‘love’ to make this Keema Fry...

Add your ‘love’ to make this Keema Fry taste ‘YUMMY’.

Instant Pot keema recipe is made with lamb or goat mince and a blend of aromatic spices, served with fresh coriander and onion rings.

Instant Pot Keema Recipe

Ground meat (lamb, goat,

tbsp Oil

Whole garam masala

Onion Finely chopped

tbsp Ginger garlic paste

Tomatoes Chopped

tsp Turmeric powder

tbsp Red chili powder

tsp Black pepper powder

Cumin powder

tsp Garam masala

Water

coriander leaves

Lemon wedges

Onion rings

To start, heat the Instant Pot in saute mode. Once the Instant Pot is hot, add 3 tbsp of oil to it.

Next, to the hot oil, add the whole garam masala (½ tsp cumin, few peppercorns, 1 stick of cinnamon, 2 cardamom powder, 2 cloves, 1 bay leaf). Let them splutter for a few seconds.

After that, add the finely chopped onions and saute until they become translucent. Then, add 1 tbsp of ginger garlic paste and cook for a few seconds until fragrant.

Now, add the chopped tomatoes, ½ tsp turmeric powder, 1 tbsp red chili powder, ½ tsp black pepper powder, ½ tsp cumin powder, 1 tbsp coriander powder, and salt. Mix well and cook until the tomatoes become soft and the spices are fragrant.

After that, add the minced meat to the Instant Pot and cook for a few minutes, stirring occasionally, until the meat is browned.

Next, add ¾ cup of water to the Instant Pot and mix well. Cancel the saute mode.

Then, close the lid of the Instant Pot and select PRESSURE COOK for 15 minutes on HIGH pressure.

After the cooking time is over, wait for 5 minutes before releasing the pressure manually.

Now, open the Instant Pot and add 1 tsp of garam masala powder and some fresh coriander leaves. Mix well.

Finally, serve hot with lacha paratha or jeera rice. Garnish with some lemon wedges and onion rings.

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