Description
Kheema is basically minced lamb meat curry, a traditional dish of Pakistan also popular in Northern Indian Sub continent. Especially in Punjab these are steam cooked and fried in the form of Kebabs or made in the form of chunky curry topped with boiled potatoes and green peas. The recipe shared here is our family style Kheema, made lightly chunkier to suit dry parathas, rotis, pooris, kal dosais or steaming idlis. Dry form of kheema is mostly used as a stuffing for samosa or kebab preparations, if desired that way, then keep frying over low flame until the desired consistency reached.
Qeema / Keema / Kheema / Mutton Kheema / Goat Kheema / Lamb Kheema / Punjabi Kheema / Minced Goat Curry / Minced Lamb Curry / Minced Meat / Kothu Kari / Konthana Kari Thokku / Kothi Kari Thokku / Aatu Kari masala
| Ingredients | |
|---|---|
| 200 g | Minced goat (1 cup approx) |
| 2 no | Onion ( finely chopped) |
| 1 no | Tomato (big) |
| 1 inch | Ginger (crushed) |
| 4 clove | Garlic (crushed) |
| 2 nos | Green chili (slit open optional) |
| 2 nos | Bay leaf |
| 2 nos | Cloves |
| 1 no | Cinnamon stick (small) |
| 2 nos | Cardamom |
| 1 tsp | Cumin seeds |
| ½ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 3 tsp | Coriander /dhania powder |
| ½ tsp | Black pepper powder |
| 8 nos | Curry leaves |
| 4 stks | Coriander leaves (chopped for garnishing) |
| 1 tsp | Ghee |
| 3 tsp | Oil |
| 1 tsp | Salt (or to taste) |
| 1½ cup | Water |
Instructions
Heat oil and ghee in a pressure pan /cooker, splutter cumin, 5 curry leaves, toast the bay leaf, cloves, cardamom and cinnamon. Now add the chopped onions and green chili. Fry till it turns slightly crispy, add crushed ginger, garlic and tomatoes. Cook until the tomatoes break up all the pulp. Now add the minced meat and fry until it releases the juice (1minute), add turmeric powder, red chili powder, coriander powder, black pepper and salt. Fry for few minutes, add water and close with lid. Pressure cook up to two hiss and switch off. If using a regular sauce pan, it could take 30 minutes over medium flame to cook the meat thoroughly. Once the meat is cooked, simmer the gravy for another 15 minutes until it thickens to semi-thick chunky consistency. Garnish with curry and coriander leaves. Serve hot with idli / dosai / poori / paratha / chapati.
Notes
Yield: Serves 3 to 4 adults. approx
If using grape tomatoes then use 6 counts. Topping like steamed potatoes and green peas can be added during the final stage of simmering. Substitute 3 tsp of Kuzhambu podi ignoring red chili, coriander and black pepper powder. You can also substitute whole garam masalas with a tsp of garam masala powder.
11 Comments
IT WAS SO GOOD MULLAI THANK YOU VERY MUCH DA!
Yummy…..mouth watering..
Looks so yummy..really tempting..
superb dish mullai
Arthi
Veery nice , delicious.. tempting one
The ingredients has black pepper powder, but under recipe instructions itz not found Mullai. while adding all powders should v include black pepper powder?
Superb Mullai…looks so attractive wanting to eat immediately..tks.
mullai i prepared yesterday egg khemma wow with chapati
i stuffed inside roti
and really yummy
oil overa
Glad you liked it, BTW made these with homemade minced meat (I usually don't buy pre-minced meat, like mine done fresh over my chopping block) which had some fat and thats the reason there's so much grease in the gravy.
Yummy Yum..Thanks Mullai..Can i try this with Lamb???
Rashmi, this will work with any minced meat like beef, lamb, chicken and goat.