Keema Fry | Mutton Kheema Fry

Keema/Kheema/Qeema is referred as any kind of Minced Meat (Mutton, Lamb or Chicken).  It is a traditional indian dish cooked by frying, making keema balls, kababs, can also be used for stuffing inside samosas.

Cooking Time 20-30 min
Serving 4-5 Persons

Ingredients:

Mutton Keema/ Minced Meat	1 ½ lb
Onion (Finely chopped)	1 big
Green Chillies (sliced)	5-6
Ginger-Garlic paste	1 Tbsp
Turmeric	1/4 tsp
Red chilli pwd	1-2 Tbsp
Coriander pwd	1 Tsp
Garam Masala	1 Tsp
Methi Leaves (without stem)	1 Cup
Coriander Leaves (chopped)	Few
Salt to taste

Seasoning:

Oil	2 Tbsp
Curry Leaves	Few

Process:

• Wash the mutton keema and drain the excess water. Then pressure cook the Keema with turmeric, ½ tsp ginger-garlic paste, salt, ½ cup water and mix well. Cook until 2 whistles.
• Mean while heat oil in a pan and add curry leaves and then fry onions and green chilles until golden brown color.
• Add ½ tsp ginger-garlic paste, red chilli pwd, coriander pwd and fry for 1-2 min.  
• Now add the cooked keema to the above fried onions and fry for 10 min on a medium flame.
• Add garam masala pwd, methi leaves and fry for another 5 min.
• Garnish with coriander leaves and serve hot with rice/chappati’s.