Keema Curry (Mutton Keema)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat the oil or ghee in a pan. Add the bay leaf, cinnamon, cloves and cardamom, and let them sizzle.
2. Add the green chili and onions. Sauté over medium heat until evenly golden.
3. Add the ginger garlic paste and sauté for about a minute, until the raw smell is gone.
4. Add the mutton mince and break up any lumps. Sauté on low to medium heat for 3 to 4 minutes.
5. Sprinkle in the salt, turmeric, Kashmiri red chili powder and garam masala, and add the mint. Sauté on low heat for 3 to 4 minutes.
6. Cover and cook on the lowest heat for 8 to 10 minutes, until moisture is released and the keema is slightly tender.
7. Add the tomato and sauté for 5 to 6 minutes, until it blends fully into the keema and its raw smell disappears.
8. Pour in the hot water, stir, then cook covered until the keema is fully tender.
9. Taste and adjust salt and garam masala. Uncover and cook off excess liquid to the desired dryness.
10. Keep covered until serving, and garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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