Friday, 3 August 2012


1. Mutton keema 500 grams
2. Onions 3 (chopped finely)
3. Garlic 6 cloves
4. Ginger paste 1 tsp
5. Green chillies (finely chopped)
6. Tomatoes 2 (chopped finely)
8. Red chilli powder 2 tablespoon
9. Cumin Powder 1 tablespoon
10. Coriander powder 1 tablespoon
11. Bay leaf 1
12. Peppercorns 6
13. Cardamom 6

14. Cinnamon sticks 1
15. Cloves 4
16. Oil 6 tablespoons
17. Salt to taste
18. Egg 1
19. Turmeric 1 tsp


1. Take the keema in a mixing bowl and add chopped green chillies, salt, some turmeric, red chilli, egg and onions. Mix well with hand to form a dough like texture.

2. Now heat oil to a very high temperature in a deep pan.

3. Make small oval balls out of the keema mixture and fry them on medium flame until they are crisp. Don't make the balls large or else the core will not cook.

4. Heat oil in another deep pan and when the oil crinkles add the garam masala ingredients (pepper, cloves, cardamom, cinnamon).

5. Add the bay leaf too and saute the remaining chopped onions (which should about 2/3rd of all) until they are deep golden brown.

6. Add the garlic (chopped finely) after this and cook for 3 minutes.

7. Now pour the tomatoes and sprinkle salt. Let it cook for about 5-7 minutes on low flame. A dd red chilli powder, cumin and coriander powder. Stir well for about 2 minutes.

8. Add the keema koftas to the curry and stir for about a minute.

9.Pour 2 cups of water; cover and cook for 15 minutes with covered lid.

10. You can garnish it with coriander leaves.

 Enjoy it with hot rotis or steamed rice.

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