Keema = minced, mutton keema is minced mutton cook in pressure cooker for a great taste of keema curry.
INGREDIENTS:
Mutton keema (500gms).
Chopped onions (2 big).
Tomatoes (2 big).
Curd (2 Tablespoon).
Ginger-garlic paste (1 Table spoon).
Bay leaves (2-3).
Red chilli powder (1TBs), Turmeric powder (a pimch), Coriander powder (1 TBs), Cumin powder(1 Teaspoon).
Salt to taste.
Sugar (1-2 teaspoons).
Green chillies (3-4).
Garam masala powder (1 Table spoon).
Oil (2-3 Table spoons), Ghee(1 Table spoon).
Chopped coriander for garnish.
PROCEDURE:
Heat oil in pressure cooker and add bay leaves, chopped onion, tomatoes,salt, ginger- garlic paste, red chilli, turmeric, coriander, cumin, garam masala powder all one followed by another and saute properly till golden brown and raw smell goes away, if required add little water so that ingredients dont burn up. Add sugar for colour. Once u find the ingredients gets cooked like a paste, add curd stir well and add fried potatoes and keema stir vigourously and lid it, pressure cook it till keema gets cooked and gets soft. Approx. after 5-6 vessels the ingredients gets cooked then add ghee and chillies and stir well, empty the contents of pressure cooker in to a serving dish or bowl and garnish it. And your tasty finger licking mutton keema is ready to be served with rice, pulao, roti or chapati, it can be used in NAWABI BIRIYANI or in TIKIA. How ever you consume it , relish it.
INGREDIENTS:
Mutton keema (500gms).
Chopped onions (2 big).
Tomatoes (2 big).
Curd (2 Tablespoon).
Ginger-garlic paste (1 Table spoon).
Bay leaves (2-3).
Red chilli powder (1TBs), Turmeric powder (a pimch), Coriander powder (1 TBs), Cumin powder(1 Teaspoon).
Salt to taste.
Sugar (1-2 teaspoons).
Green chillies (3-4).
Garam masala powder (1 Table spoon).
Oil (2-3 Table spoons), Ghee(1 Table spoon).
Chopped coriander for garnish.
PROCEDURE:
Heat oil in pressure cooker and add bay leaves, chopped onion, tomatoes,salt, ginger- garlic paste, red chilli, turmeric, coriander, cumin, garam masala powder all one followed by another and saute properly till golden brown and raw smell goes away, if required add little water so that ingredients dont burn up. Add sugar for colour. Once u find the ingredients gets cooked like a paste, add curd stir well and add fried potatoes and keema stir vigourously and lid it, pressure cook it till keema gets cooked and gets soft. Approx. after 5-6 vessels the ingredients gets cooked then add ghee and chillies and stir well, empty the contents of pressure cooker in to a serving dish or bowl and garnish it. And your tasty finger licking mutton keema is ready to be served with rice, pulao, roti or chapati, it can be used in NAWABI BIRIYANI or in TIKIA. How ever you consume it , relish it.
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