How to make Keema with yogurt Recipe - Mutton keema first cooked with masalas and then with yogurt.

This recipe is contributed by Member Ananya Mohanty.

Main Ingredients : Lamb mince ( कीमा ) , Yogurt ( दही )

Cuisine : Maharashtrian

Course : Main Course_Mutton

Keema with yogurt

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course_Mutton recipes like Shaab Deg, Nalli Ka Salan, Podi Mamsumu, Bhuna Gosht. Or try out these recipes from Maharashtrian Cuisine like Saakhar Bhaat, Mango Burfi, Goda Masala Powder, Haryali Fish.

Keema with yogurt Recipe Card

Keema with yogurt
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 2

Level Of Cooking : High

Ingredients for Keema with yogurt

  • Lamb mince 250 grams

  • Yogurt whisked 1 cup

  • Green cardamoms 5

  • Clove 4

  • Bay leaf 1

  • Cumin seeds 1 teaspoons

  • Onion grated 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala 1/2 teaspoon

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Coriander and mint chutney paste 1 cup

  • Mustard oil 3 tablespoons

  • Salt to taste

Method

Step 1

Heat oil in a kadai, add cardamoms, cloves and bay leaf. Saute for thirty seconds.

Step 2

Add cumin seeds, when they splutter add onion. Saute till brown.

Step 3

Add ginger garlic paste, saute for two minutes.

Step 4

Add turmeric powder, red chilli powder, garam masala and fennel powder. Saute for one minutes.

Step 5

Add lamb keema and mix well. Add coriander and mint paste. Cook till keema is half cooked.

Step 6

Add whisked yogurt and salt. Cover and cook till keema is well cooked. Serve hot.

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