Thursday, 6 September 2012

Keema Masala or Lamb mince masala

The "Keema masala" I have made today is almost the same as  "Keema mutter" or "lamb mince with green peas", just that I have not used green peas, since my family is not too fond of peas with the mince. 
Hence I call it "Keema masala".
You could add green peas to the same dish to make it "Keema Mutter".
This dish is very popular with Punjabis and is served in almost all Punjabi non-vegetarian restaurants.

Serves 3
Keema or lamb/mutton mince - 250 gms - washed and drained well
Green peas - 3/4 cup (Optional for making Keema mutter)
Cloves - 4
Cinnamon - 1 inch piece
Peppercorns - 4
Onion - 1 large - chopped
Garlic - 5 flakes
Ginger - 1/2 inch piece - finely chopped 
Tomato - 1 large - chopped
Red chilly powder - 3/4 tsp
Garam masala powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Oil/Ghee - 1 tsp
Coriander leaves to garnish

Take a heavy bottomed pan or pressure cooker, heat the ghee/oil on low heat, add cloves, cinnamon and peppercorns and fry for 1 minute.
Add chopped onions, ginger and garlic and fry till onions turn rich brown in colour.
Add tomatoes, salt, turmeric, red chilly powder, garam masala powder and keema or mince and fry well till oil separates.
If you are using green peas you could add them now.
Mix well. Add 1 cup water and close cooker or the lid of the heavy bottomed pan and cook for 3 whistles in cooker for 20 minutes if pan.
Once the mince/keema is cooked, dry the curry as much as you like.
We like it absolutely dry so I have made it that way.
Garnish with fresh coriander.
Serve hot with rotis/chapatis/bread.
This mince can be stuffed inside 2 slices of bread and then grilled to make yummy "Lamb mince sandwiches".

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