- Yield : half a Kg of lamb mince
- Servings : 2-4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
Keema is a classic lamb mince preparation that is quite easy to make and works very well as a one-dish meal with bread, roti or rice.
- 3 tbsp oil
- 1 bay leaf
- 1 pod black cardamom
- 1 stick cinnamon
- 6 cloves
- 2 (medium) onions, finely sliced
- 2 inches ginger, finely chopped
- 12 cloves garlic, finely chopped
- 2 large tomatoes minced
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 6 black peppers
- 1/2 tsp garam masala powder for dressing
- 500 g mutton mince
- Chicken stock
- 1 tsp salt or to taste
- half a tomato finely diced for dressing
- Green onion cut into rings for dressing
- 1 inch ginger finely sliced and chopped for dressing
- 1 tea spoon lemon juice
Put oil in a wok over medium-high heat. When hot, add bay leaves, cardamoms, cinnamon cloves and black pepper. When the spices crackle, add onions, ginger and garlic and saute till onions turns translucent and fragrant. Add the tomatoes and cook on medium heat. Add some chicken stock to help get the mixture together. Cook for 10 minutes, occasionally adding stock if it get too dry.
Sprinkle in turmeric powder, chili powder, cumin powder, coriander powder and salt with 2 tbsp or more chicken stock and cook for a few minutes. Add mince, mix well and cook on medium heat till spices blend well into the mince.
Add the garam masala powder and the lemon juice and cook uncovered for a minute for the flavors to blend.
Remove from heat, dress with tomatoes, onions, ginger and serve hot with chapati.
1. It is important to give time for the tomatoes and onions to cook and all the juices to flow into the gravy.
2. You can use water in case you run out of stock. I personally feel it tastes better with the stock.