How to make Keema fry - Mutton mince sauteed with whole garam masala and other masalas and cooked in a pressure cooker.
This recipe is contributed by Member Kirithiga Kannan.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Oil (ऑइल)
Cuisine : Hyderabadi
Course : Main Course Mutton
Keema fry Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
For more recipes related to Keema fry checkout Lagan Ka Keema, Nawab Kabab Curry, Lamb Balls with Couscous, Goan Keema . You can also find more Main Course Mutton recipes like Yarchi Nallamallu Bartad, Erachi Olathiyathu, Lamb Stifado, Lamb Tagine With Prunes.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 2
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Keema fry Recipe
Mutton mince (keema) 250 grams
Oil 2 tablespoons
Cloves 4-5
Green cardamom 2-3
Cinnamon 1 inch stick
Sambhar onions, sliced 10-12
Ginger-garlic paste 1 tablespoon
Green peas 1/4 cup
Red chilli powder 1 1/2
Turmeric powder 1/4 teaspoon
Salt to taste
Scraped coconut 2 tablespoons
Cashewnuts, roasted for garnish
Fresh coriander leaves for garnish
Method
Step 1
Heat oil in a pressure cooker. Add cloves, green cardamoms and cinnamon and saute for a minute.
Step 2
Add onions and ginger-garlic paste and saute till onions become translucent.
Step 3
Add mutton mince and saute for a minute. Add green peas, red chill powder and turmeric powder and little water and pressure cook for two whistles.
Step 4
Let the pressure release and add salt and coconut and mix well.
Step 5
Serve hot garnished with roasted cashew nuts and coriander leaves.
