Keema with yogurt Mutton keema first cooked with masalas and then with yogurt. By Sanjeev Kapoor 18 Aug 2015 in Recipes Course New Update Main Ingredients Lamb mince, Yogurt Cuisine Maharashtrian Course Main Course Mutton Prep Time 26-30 minutes Cook time 26-30 minutes Serve 2 Taste Spicy Level of Cooking Difficult Others Non Veg Ingredients list for Keema with yogurt 250 grams Lamb mince 1 cup Yogurt whisked 5 Green cardamoms 4 Clove 1 Bay leaf 1 teaspoons Cumin seeds 1 cup Onion grated 1 tablespoon Ginger-garlic paste 1/2 teaspoon Turmeric powder 1 teaspoon Red chilli powder 1/2 teaspoon Garam masala 1/2 teaspoon Fennel seed (saunf) powder 1 cup Coriander and mint chutney paste 3 tablespoons Mustard oil to taste Salt Method Heat oil in a kadai, add cardamoms, cloves and bay leaf. Saute for thirty seconds. Add cumin seeds, when they splutter add onion. Saute till brown. Add ginger garlic paste, saute for two minutes. Add turmeric powder, red chilli powder, garam masala and fennel powder. Saute for one minutes. Add lamb keema and mix well. Add coriander and mint paste. Cook till keema is half cooked. Add whisked yogurt and salt. Cover and cook till keema is well cooked. Serve hot. #Bay leaf #Clove #Coriander and mint chutney #Cumin seeds #Fennel seed (saunf) powder #Garam masala #Ginger-garlic paste #Green cardamoms #Lamb mince #Mustard oil #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article