Keema is a centuries-old dish that originated in the Moghul Empire, and it's still popular today. This delicious meat curry with peas or potatoes can be made from almost any type of meat (chicken keema? Beef keema?) And while there are many different ways to cook this tantalizing dish--by stewing it until tender or by frying up kababs--the versatility leaves room for creativity!
Keemas present two options: you may either start off by mincing your choice of meats into tiny pieces before adding them to an aromatic sauce containing onions, garlic, ginger root paste along with other spices like cumin powder; alternatively one could also fry the minced mutton on low heat.
Kheema methi is a dry recipe where pre-cooked meat is fried with less oil and flavoured with fenugreek and spices. Fenugreek leaves are highly fragrant and enhances the taste of any recipe. The bitter taste of fenugreek combined with all other spices makes it a dish that the taste buds relish.
Wash the minced meat and squeeze dry. Add curds and ½ tsp salt. Allow marinating for 1 hour. Pressure cook till meat is cooked.
Mince onion, ginger, green chillies and fenugreek leaves. Grind coconut to a paste using little water.
Heat oil in a kadai, add cloves, cinnamon and cardamom. After1-2 minutes add onion, ginger, green chillies and fry onions till brown. Add all the powders and chopped leaves. Fry till all the water evaporates.
Add the cooked meat along with its stock, coconut paste and salt. Cook till almost dry.
Add lime juice to taste. Serve hot with roti or rice.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.