Thursday, March 18, 2010

Keema curry (with a few veggies)


Keema curry (with a few veggies)

Maybe Keema is one of the types of meats I like more than other types. And from all the of keema we get I like mutton keema, but settle for the lamb keema (which is equally tasty) which is readily available here. In the small city I live in, its a little difficult to find fresh goat keema, so lamb keema is a good sustitute and it cooks faster too, unlike the goat keema.
I make a few different currys out keema, wet and dry. This is a wet curry, with a few added veggies. I like to add bell pepper, cabbage and tomato. Thats what makes it a wet curry. It also has a few simple ingredients, and no major masala stuff except for some garam masala.
I had a green and red bell pepper which was coming to its extinction, so I used both in the curry with some cabbage and tomato.
This curry goes well with chappati, dosa, bread and hot rice.


1 lb lamb keema
1 onion, chopped
5 green chillies, slit lengthwise
5-6 curry leaves
1 tomato, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 1/2 tbsp ginger-garlic paste
1/2 tsp tumeric
1 tsp chilli powder
1 tsp garam masala
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste


In a pot, heat oil and add onion, green chillies and curry leaves. saute till golden browm. Add the ginger-garlic paste and saute. Add the keema and saute again. Add salt and mix properly. After 5 min, add the veggies and mix. Add some more salt with, turmeic, chilli powder, garam masala and mix properly. Let everything cook properly and come together. You will see that it will become gravy like and then start getting dry again. It will take about 20 min on medium high heat. Cook until you see oil surfacing. Not too dry and not too wet. Add the coriander leaves and mix. Serve hot with rice, chapathi, dosa or bread. Enjoy!!!

Prep time: 10 min for prep, 15- 20 min for cooking, 0 to enjoying!!!

Tip: I like it at this consistency, but you can cook it to your liking, just make sure keema is cooked thru.
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