Keema in Peshwari style

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Keema in Peshwari style

Description

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 45 Min

Total Time : 1 Hr 45 Min

Ingredients

Serves : 4
  • 250 gms mutton fine minced


  • 1 tbsp coriander seed


  • 1 tsp jeera shah - (white cumin seed)


  • 4 nos clove garlic


  • 1/2 nos ginger


  • 1 cups onion fried (tight packed)


  • 3-4 nos red chili dried


  • 1 tbsp anaar dana(dry pomegranate seeds)


  • 1 tbsp curd thick


  • 1/3 cups tomato chopped


  • 1 nos egg


  • 1 tbsp cornflour


  • 1/2 cups cooking oil


  • 1 nos salt per taste

Directions

  • Dry roast coriander seeds & cumin seed
  • Add ginger,garlic,fried onion ,dried chilis, anaar-dana and grind to coarse paste
  • Mix this paste,salt and curd to minced mutton
  • Leave it for minimum 30 minute (or 2 hour max)
  • After a good marination,mix chopped tomato to it
  • Leave it aside for 15-30 min only
  • Heat oil in a heavy bottom pan at medium heat
  • Add slowly marinated mutton to it
  • Now stir it contentiously for 2-3 min
  • Keep in mind that to cook perfect keema you need to maintain a medium temperature(170 F)
  • Slow cooking of your mince makes it perfect , if you make your temperature high enough than it will be chewy and loose its moisture
  • Cook the keema uncovered for about 8-10 min till it almost done
  • Now break an egg in a bowl and mix well with a spoon
  • Add cornflour to it and mix
  • Add this mixture to keema stirring it slowly with your spatula
  • Mix well and let it cook for another 5 min
  • Adjust salt