Spicy Keema Curry

Cooking Time

Preperation Time : 20

Cook Time : 10

Total Time : 30

Ingredients

Serves 3

  • Minced goat meat - 250 grams

  • Bengal gram - 100 grams

  • Chilli powder - 3 teaspoon

  • Onion - 2

  • Tomato - 2

  • Ginger garlic paste - 1 tablespoon

  • Cinnamon - 1 inch stick

  • Cardamom - 1

  • Cloves - 1

  • Curry leaves - 1 sprig

  • Green chillies - 2

  • Coconut paste - 2 tablespoons

  • Chilli powder - 3 teaspoon

  • Turmeric powder - 1/4 teaspoon

  • Garam masala - 1/2 teaspoon

  • Cumin powder - 1/2 teaspoon

  • Coconut oil - 3 tablespoon

  • Ghee - 1 tablespoon

  • Chopped coriander - 2 tablespoon

  • Salt - 2 teaspoon

Directions

  • 01

    Soak bengal gram in water for 10 minutes.

  • 02

    Wash the minced meat and strain out the excess water out of it

  • 03

    Marinate the minced meat with half amount of curd ginger garlic paste masalas and salt for half an hour.

  • 04

    Heat oil and ghee in a pressure cooker add the sliced onions and fry them till golden brown

  • 05

    Add cardamom cloves cinnamon with ginger garlic and saute for a minute.

  • 06

    Add the marinated meat with the remaining masalas curd splited green chilies salt and tomatoes.

  • 07

    Pour 1 cup of water and pressure cook for 3 to 4 whistles.

  • 08

    Strain out the water from the bengal gram and add them and chopped onions to curry. Simmer for 5 minutes

  • 09

    When the whistle gone out add coconut paste and cook with the lid closed without without for about 2 minutes.

  • 10

    Finally add chopped coriander leaves and kasuri methi. Enjoy with parathas or rotis.

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