Wednesday, October 29, 2014

Keema Dry - Hyderabadi Keema

Keema (Minced Meat) 




Keema is a traditional South Asian meat dish. The word is borrowed probably from Greek and meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.



Ingredients 

Minced Chicken(Keema) - 500 gms
Yogurt - 1/2 cup

Turmeric Powder - 1 tsp
Garlic Paste - 1 tsp
Cumin Seeds - 1 tsp
Cardamom - 3
Cloves - 3
Cinnamon - 1 stick
Black Pepper - 6
Onions, chopped - 1 cup
Green Chillies, chopped - 1 tsp
Ginger, chopped - 1 tsp
Tomato, chopped - 1 cup
Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Oil - 2 tbsp 
Salt to taste 


  
Method

Marinate minced chicken with yogurt, turmeric powder, salt and garlic paste.
Heat oil in a pan. 
Add cumin seeds, cardamon, cloves, cinnamon, black pepper and saute.
Add onions. Saute till translucent. 
Add ginger, green chillies, tomato, chilli powder, coriander powder and saute well.
Now mix the marinated minced chicken.
Cover and cook with the lid closed.
Design it with coriander leaves.






3 comments:

  1. Wow too delicious. I just loved it dish. The recipe is very interesting as well I will surely make it out this weekend itself. But one thing inspite of chicken I can make the dish with mutton as well right?

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