This Mutton Keema or Spiced Lamb Mince Curry is an all time favorite and is the perfect dish to cook on a weekend when you want to pamper yourself. It is bursting with Indian flavors and goes really well with breads, naan and rice. It’s a well known fact that Indian curries always taste better the next day so make extras!
Whenever we make keema – it is a tradition to make a big batch which lasts us through the weekend because that’s how much we love it. It is a well known fact that Indian curries always taste better the next day and this one is no exception. There is just no getting tired of eating this lovely dish. We can eat it over and over…Until it gets over!
Ingredients500 g Mutton Mince
2 tablespoons Ghee
1 Bayleaf
1 inch Cinnamon
3 pods Cardamom
4 - 5 Cloves
2 Chilies Green , finely chopped
1 1/2 tablespoons Ginger Garlic paste
2 Onions large , finely chopped
3 Tomatoes large , finely chopped
1 teaspoon Chili Powder Red
1/2 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Garam Masala Powder
1/4 cup Tomato Puree
1 Potato large , cubed
1/2 cup Green Peas
Salt to taste
2 tablespoons Coriander chopped
Method
* Heat ghee in a large pan or kadhai and add all the whole spices.
* Once they start sputtering, add the green chilies, ginger garlic paste and onions.
* Cook till the onions caramelize and become a light brown.
* Add chopped tomatoes, all the ground spices except garam masala and salt to the pan.
* Saute till tomatoes have cooked through and start becoming pasty.
* Add the minced lamb, garam masala powder, tomato puree, potatoes, green peas and one and a half cups of water.
* Bring this to a boil and then reduce the heat. Simmer till the potatoes are cooked through and most of the water has evaporated.
* Check for seasoning and stir in chopped coriander.
* Top with lime wedges, butter and chopped coriander before serving.