Mutton Keema Curry
, Serves 3
A semi-dry minced mutton curry built on whole spices, golden onions, mint and tomato.
| 2 tablespoons oil (or ghee) | Sizzle whole spices in oil | Saute chili & onions until golden | Saute ginger garlic paste 1 min | Saute keema 3-4 min, break lumps | Add salt, ground spices & mint, saute 3-4 min | Cover, cook lowest heat 8-10 min | Add tomato, saute 5-6 min | Add hot water, cover until tender | Evaporate excess liquid, garnish with coriander |
| 1 small bay leaf (or 1 sprig curry leaves) | |||||||||
| 1 to 2 inch / 2.5 to 5 cm cinnamon piece | |||||||||
| 2 to 3 cloves | |||||||||
| 2 to 3 green cardamoms | |||||||||
| 1 green chili (optional, deseeded & chopped) | |||||||||
| 160 g onions, finely chopped (2 medium) | |||||||||
| 1 tablespoon ginger garlic paste | |||||||||
| 300 g keema (minced meat) | |||||||||
| 1/4 teaspoon turmeric | |||||||||
| 3/4 to 1 teaspoon Kashmiri red chili powder (adjust to taste) | |||||||||
| 1 to 1 1/2 teaspoon garam masala (or mutton masala) | |||||||||
| 1/3 teaspoon salt (adjust to taste) | |||||||||
| 2 tablespoons mint leaves, finely chopped | |||||||||
| 1/4 to 1/2 cup / 60 to 120 ml tomato puree (or 1 medium tomato, chopped fine) | |||||||||
| 60 ml hot water (more if needed) | |||||||||
| 2 tablespoons coriander leaves, finely chopped |
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