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Lagan ka Keema

Lagan ka Keema


Cooking Time

Preparation Time : 10

Cook Time : 50

Total Time : 60


Serves 4

  • Chevon minced meat 230gm

  • Fried onions 1/2,cup

  • Yogurt whisked 1/2 cup

  • Ghee 2tsp

  • Caraway seeds (shahi jeera)  1/2 teaspoons

  • Garlic paste 1/2tbsp

  • Ginger paste 1/2tbsp

  • Coriander powder 2 tsp

  • Cumin powder 1/2 tsp

  • Red chilli powder 2 tsp

  • Poppy seeds 1tbso

  • Dry coconut grated 2 tbsp

  • Clove 3

  • Cinnamon 1 inch stick

  • Green cardamoms 4

  • Black cardamom 2

  • Saffron 6 strands

  • Lemon juice 1 tbsp

  • Milk 1/4cup


  • 01

    Dry roast poppy seeds, caraway seeds and dried coconut on medium flame till lightly browned on Skillet. Let it cool and grind with ¼ cup water to a smooth paste. Now dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured. Cool and grind to a fine powder. Grind fried onions with yogurt to a paste. Heat ghee in an aluminium lagan. Add caraway seeds and stir. Add garlic paste and ginger paste, cover and cook for a minute.

  • 02

    Now add minced meat and saute on high flame. Add salt and stir. Cover and cook for 5 minutes. Add coriander powder, cumin powder and red chilli powder and mix. Again cover and cook. Add fried onion paste to the minced meat and mix well. If the mixture becomes too dry, add a little water and cook. Niw add the poppy seed paste to the minced meat and mix. Add a little water, cover and cook

  • 03

    Cover and continue to cook. Add lemon juice and stir. Add the spice powder and mix and cook.And open the lid and remove the bowl. Stir the minced meat well and add saffron milk and mix. Cover and cook till the keema is completely done. Serve hot.

  • 04

    Lagan: Is an Indian utensil common in Muslim households. It is more commonly seen in Hyderabad region. It is a shallow thick-walled and concaved-bottom utensil.



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