| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 500 gms Keema lamb or goat
- ½ cup oil
- 2 cups onions sliced
- 3 Tomatoes chopped medium-size
- 2 onions chopped medium-size
- 1 tbsp Green Chilli minced
- ½ tbsp Ginger Paste
- ½ tbsp Garlic paste
- 4 cloves
- 8-10 black peppercorns
- ½ inch cinnamon stick
- 1 whole black cardamom
- ½ tbsp red chilli powder
- 1½ tbsp coriander powder
- 1 tbsp Cumin Powder
- 2 tbsp Lemon Juice
- ½ cup whipped yoghurt
- 2 tbsp butter
- Salt as per taste
- ¼ tsp Black pepper powder
- 2 inch thinly sliced ginger
- ¼ cup chopped fresh coriander
- 3-4 green chillies or jalapenos thinly sliced
Ingredients
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Instructions
- In a wok, heat oil on medium flame and sauté onions for about 10 minutes until they turn light golden. Stir until the onion slices start separating and reduce the flame. Add red chilli powder, cumin powder, coriander powder, cloves, cardamom, peppercorns and cinnamon stick, and mix well.
- Add ginger-garlic paste, minced green chilli and sauté for a few seconds. Then add tomatoes, salt and mix well. Cover and cook for at least 3-5 minutes until the tomatoes become soft. Now, add keema, mix and cover again. Cook for another 10-15 minutes on medium flame.
- Add whipped yoghurt, butter and lemon juice. Turn the heat to medium-high and fry the keema until oil separates and turns slightly brown.
- Garnish with pepper powder, sliced jalapeno or chillies, fresh coriander and ginger. Serve hot with pav or bread slices.
Recipe Notes
Recipe Tips
If you want gravy, add about ¾ cup of water and cook for another 10-15 minutes on low flame.
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Frequently Asked Questions
How can I reduce the fat content in cooked keema?
Skim the oil layer from the top of the cooked keema to reduce the fat content.
What can I make with leftover keema?
You can use leftover keema as filling for sandwiches, samosa or wraps. Note that to preserve the shelf-life of keema, use more oil for cooking and don’t skim it off.