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

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 Lagan Ka Keema, Shab Deg, Saoji Mutton, Yarchi Nallamallu Bartad.

Keema fry Recipe Card

Keema fry
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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.

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