Keema Masala Recipe | Keema Recipe | Minced Meat Recipe | Mutton Keema Masala Recipe | Mutton Keema

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans provide a different texture, while frozen peas are often cheaper.

Start by marinating 500 grams of ground meat with 2 tablespoons of ginger-garlic paste, 1.5 teaspoons of green chili paste, 2-3 tablespoons of yogurt, and salt to taste. Mix well and let it sit covered for 30 minutes.

Prepare a special spice powder by grinding together 4 cardamom pods, 1 inch cinnamon stick, 1 nutmeg, 3 cloves, and 1 teaspoon of black pepper in a grinder.

In a pan, heat oil (specific type not mentioned) until hot, then add the marinated ground meat.

Cook the meat until browned and the water evaporates, stirring occasionally.

Add the prepared spice powder, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 2 teaspoons of Kashmiri red chili powder, and 1 teaspoon of turmeric powder to the meat. Mix well and cook for 1-2 minutes.

Gradually add water to the pan and cook the meat for 5-6 minutes, stirring occasionally.

Cover the pan and cook on low to medium heat for 7-8 minutes until the meat is fully cooked.

Prepare a paste by grinding 4-5 cashews, 7-8 almonds, and 1 tablespoon of dried coconut with a little water until smooth.

After 7-8 minutes, add the prepared paste to the meat, along with a little water from the grinder jar. Cook for another 4-5 minutes, stirring well.

Add 1/2 teaspoon of sugar and 4-5 green chilies to the mixture, then cover and cook on low heat for another 4-5 minutes.

After 4-5 minutes, open the lid and add 1 tablespoon of kasuri methi and some chopped cilantro. Mix well.

Squeeze the juice of 1 lemon into the mixture, adjusting to taste. Mix thoroughly and let it cook for another 2-3 minutes on low heat.

Serve hot with roti, paratha, or rice, garnished with green chilies and onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens