Spicy Keema Curry

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30

Ingredients

Serves 3

  • Minced Goat Meat 250 gms

  • Bengal Gram 100 gms

  • Chilli Powder 3 tsp

  • onion 2 nos

  • tomato 2 nos

  • Ginger Garlic Paste 1 tbsp

  • Cinnamon Stick 1 inch

  • Cardamom 1 nos

  • Cloves 1 nos

  • Curry Leaves 1 sprig

  • green chillies 2 nos

  • Coconut Paste 2 tbsp

  • Chili Powder 3 tsp

  • turmeric powder 1/4 tsp

  • Garam Masala 1/2 tsp

  • cumin powder 1/2 tsp

  • Coconut oil 3 tbsp

  • Ghee 1 tbsp

  • Chopped Coriander 2 tbsp

  • Salt 2 tsp

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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