Try a mincer, so that you can always use fresh ginger garlic without spending too much time pounding them. So Yummy Recipes © Copyright 2020. This time you can turn the heat down. How to make bhuna Lamb/beef/ mutton keema recipe. Put the keema in a serving bowl. Below is easy pictorial to make keema in 6 steps. If you’re a chilli lover (like me ), you can substitute the paprika powder with chilli powder. Stir occasionally in the beginning for even cooking then more frequently as onion slices start to separate as threads. The usual ingredients are ground meat of lamb, mutton or beef, fried onions, tomatoes, ginger, garlic and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Once heated, add the onions, garlic and ginger and saute till brown Add the minced meat and brown. Feel free to ask queries in the comment. Once heated, add the onions, garlic and ginger and saute till brown Add the minced meat and brown. Your email address will not be published. First make the keema filling by heating a pan and adding the oil. Add the chopped onions and saute them till they turn brown in colour. I've tried this recipe with ground beef and lamb, it works well with both. Secondly, put the green peas in the cooked meat, stir well and continue cooking with the lid on. These two are a must in almost all of my curries. You can use fresh green peas or frozen green peas. Give it a good stir and put the lid on. Chocolate mousse pudding with Aquafaba and no gelatin, Agar-agar milk pudding with condensed milk and raspberry. Fry onions in little oil on medium-low flame until golden brown. This curry dish is so flavoursome but so easy to cook. We only need turmeric powder, ground cumin, ground coriander, ground/ coarse black pepper, paprika powder or Kashmiri chilli powder, cloves, and whole black peppercorns. Add whipped yogurt, butter, and lemon juice and fry (bhunna) qeema on medium-high heat, until oil separates and you see a brownish tinge. Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy. Cook for 12 minutes on medium heat. (For gravy: At this stage you may keep it dry or add up to ¾ cup water and cook for another 15 minutes on low-heat for bhuna keema gravy.). Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy. Required fields are marked *. Use home grounded fresh dry spices. In a wok or large pan fry the onions in hot oil for 10 minutes on medium heat until light golden. When you find that the water evaporates, but the meat still looks juicy, add in the cooking oil and stir well. Heat oil in a wok or large pot, and fry the onions (the 2 onions, we … They are both good for the recipe. Love the yummy and delicious keema recipe. Cool it down! Continue cooking and stirring until all the liquid almost all disappears. If you love chilli, you can swap paprika powder with chilli powder. Now, I’m gladly sharing the recipe with you and happy to say that this recipe is acknowledged as having “Pakistani lamb keema matar” taste. Please share in comments, I would love to read. If you love a combo of veggies, you can add green pea to make Keema Matar curry or potato to make Aloo keema curry. The kids are not keen on the heat. Add the mutton mince/keema and cook … Step by step Mutton Keema hari mirch recipe Pakistani Sauté onion, chillies, cumin and salt in oil for 1 minute. All rights reserved. Put a drop of oil in a frying pan, place the keema sandwich in the pan. Especially my elder son. After a while, you can see that the mixture will have juices released from the meat and the vegetables. Cilantro is almost always used to garnish. If you click and make any purchase through the links, I may get a small commission without any extra cost to you. With some leftover keema you can make tasty. Wow recipe. You should not use to substitute advice from nutritionists or health practitioners. Firstly, you put all ingredients in a cooking pot/ pan except the green peas and the oil. Store this roasted and grounded cumin and coriander powder on room temperature for up to 15 days and use it as needed. This taste is absolutely rich because of the browning technique and then braising the ground beef curry to accentuate the flavors. You can use lamb minced meat or beef minced meat. And I received this comment from one of my husband’s friends from Pakistan who came to visit us some time ago. Or you can mix both chilli and paprika by adding ½ teaspoon of each spice respectively. Find my easy recipes of Indonesian, Pakistani & British inspired International food in this little webspace. It is the most common mince meat dish cooked in every Indian / Pakistani home. Either way will give you a tasty meal.

mutton keema recipe pakistani

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mutton keema recipe pakistani 2020