Dry Masala Keema Recipe
January 9, 2022
Dry Masala Keema is a delish minced meat delicacy with a flavourful blend of onion, garlic, ginger, spices, and tomatoes with a dash of garam masala. Serve it with steaming rice, hot rotis, parathas or a freshly prepared leafy salad for a perfect comfort food.
½ kg Minced Mutton, boneless
1 tbsp Cooking oil
3 medium sized onions, chopped
1 tbsp Garlic, chopped
1 tbsp Ginger, chopped
2 Green Chillies, one chopped and one split
½ Capsicum, chopped
½ Cup Green Peas
3 Tomatoes, pureed
1 Bay Leaf
2 tsp Cee Pee Meat Masala Powder
2 Green Cardamoms
2 tsp Jeera Powder
1½ tsp Cee Pee Haldi Powder
½ tsp Cee Pee Kashmiri Red Chilli Powder
2 tsp Coriander Powder
Salt to taste
A pinch of Cee Pee
Hing Powder 3-4 tbsp Milk
1-2 tsp Sugar
1½ tsp Lemon Juice
2 tbsp Butter
Coriander Leaves for garnish
In a pan, heat some oil and add whole spices including green cardamom, bay leaf, and cloves. Sauté them until they release aroma.
Next, add onions, and cook them until they are golden brown. Remove the bay leaf and ginger, garlic and 1 tbsp butter. Sauté until the raw smell of garlic is gone.
It is time to put in capsicum and green chillies. Cook for about 3-4 minutes so that capsicum is wilted a bit. Sprinkle some water and mix it evenly.
Now add dry spices including jeera powder, haldi powder,
red chilli powder, hing, dhaniya powder, and salt to taste. Sauté for 10-15 seconds. Finally add minced mutton and cook it for about 3 to 4 minutes. Add milk and mix thoroughly.
Now goes in tomato puree, lemon juice and sugar. Cook the meat for 10 minutes on medium heat while stirring it occasionally.
Pour in a cup of water. Cover the pan with lid and let the content cook the mutton is well done and water evaporates.
Once properly cooked, turn of the flame, transfer the keema in a serving dish, and garnish with coriander leaves, split green chillies, and butter. Serve fresh with flatbread of your choice.
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