How to make Keema Korma -
Bursting with saffron flavour this keema korma is absolutely divine
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Mutton Mince, Yogurt (दही)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Keema Korma checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Malwani Mutton Braised Lamb With Spinach And Leeks Burrah Masaledaar Mutton Ghee Roast
Keema Korma Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 5-6 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Keema Korma Recipe
Mutton Mince 300 grams
Yogurt whisked 1/2 cup
Salt to taste
Oil 2 tablespoons
Ginger peeled 1/2 inch
Garlic cloves 7-8
Green chilli 1
Small onions boiled 7-8
Green cardamoms 5-6
Cloves 5-6
Mace 1 blade
Coriander powder 1 teaspoon
Cashewnut paste 2 tablespoons
Saffron a few + to garnish
White pepper powder to taste
Green cardamom powder 1/4 teaspoon
Rose water 1 teaspoon
Fresh cream 2 tablespoons
Method
Step 1
Take mutton mince in a bowl, add yogurt and salt and mix well. Keep in the refrigerator to marinate for 4-6 hours.
Step 2
Heat oil in a non-stick pan.
Step 3
Slice ginger and put it into a mixer jar with garlic, green chilli and boiled onions and grind to a smooth paste.
Step 4
Add cardamoms, cloves, mace and ground paste to the pan and mix well and sauté till fragrant. Add the ground onion mixture, mix and saute.
Step 5
Add coriander powder and mix well. Add marinated mutton. Rinse the mixer jar with ¼ cup water and add to the mince and mix well. Cover and cook on low heat for 10-15 minutes.
Step 6
Add cashewnut paste and mix well. Add saffron, white pepper powder and cardamom powder and mix well.
Step 7
Add rose water and fresh cream and mix well. Cook for a minute.
Step 8
Transfer into a serving bowl, garnish with few saffron strands and serve hot.
Nutrition Info
Calories : 1402 Kcal
Carbohydrates : 72.9 gm
Protein : 57.5 gm
Fat : 97.8 gm
Other : Vitamin B12- 7.8mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
