So today’s recipe is keema masala (MINCED). Which you prepare for different occasions or family dinners and friend gatherings as well. This keema masala recipe is a kind of that which you can slurp with your parathas. To make this recipe need to follow each and every step of this recipe so let us prepare this keema masala.
INGREDIENTS:
1 Kg minced meat
2 tbsp of dry fenugreek leaves
2 tbsp of fresh mint leaves
1 tsp of grated nutmeg
3 tbsp of red chili powder
2 tbsp of turmeric powder
4 tbsp of coriander leaves
2 tbsp of cumin seeds powder
2-inch ginger
7 to 8 fresh green chilies
4 to 5 large-size tomatoes
5 to 6 medium size onions
half a bunch of tender coriander leave
3 to 4 cloves
2 to 3 black cardamon
1 & 1/2 cups of ghee
7 to 8 garlic cloves
1 bay leaf
half a bunch of chopped coriander stems
PREPARATION:
I’m going to share with you some information about this recipe. Which is that the difference about this keema masala is we are going to use a different type of recipe to cook this keema masala which is my grandmother’s recipe. I’m going to share her recipe. If this is kheema masala then you would have lots of tomatoes and onions because it improves the taste of the mutton. So this part is important to understand.
MARINATE THE MINCED;
Take a bowl and add your 1 kg minced meat into it. If you do not like meat then you can also use chicken minced it totally depends on your taste. When you use minced chicken then this recipe takes less time. Then add 2 tbsp of dry fenugreek leaves and crushed them with the help of your hand’s palms. Add half a cup of thick curd for 1 kg minced meat, Add 2 tbsp of fresh mint leaves and chopped it roughly, or use 2 tbsp of mint leaves paste. 1 tsp of grated nutmeg, 2 tbsp of red chili powder, 1 tbsp of turmeric powder, 1 tbsp of coriander leaves, and 1 tbsp of cumin seeds powder. Mix the spices and minced meat well.
Now take 1-inch ginger, 3 to 4 fresh green chilies, half tsp of salt for the taste, and 4 to 5 garlic cloves and make a paste. Or you can crush coriander and mint leaves along with the paste as well. You can roughly crush mint and coriander with the paste. Add 2 full tbsp of this paste to the minced meat and mix it together and keep it aside.
COOKED THE MINCED ( KEEMA);
Bring the pan and add 1 cup of ghee or you can use oil. Add 3 to 4 cloves, 2 to 3 black cardamon goes well with goat meat. and 1 bay leaf. Stir it for a minute then add your prepared marinated mutton mince. So if you are cooking kheema or a thick sauce recipe, use roughly minced meat. You can also add more curd if you wish. Cooked it for 9 to 10 minutes and do not add water to it because minced meat will lose its water and curd will also start losing water eventually. So your mutton is minced and cooked with his own water.
Your mutton minced will gets cooked well. Now cover the lid of the pan and slow the flame and cook for 10 to 15 minutes. Check your mutton Miched after 15 minutes if it is sticking to the pan then don’t worry because it is important to make sure that minced mutton is sticking to the utensil. Because it improves the taste cook it for 10 to 12 minutes on medium to low flame. You can also cook minced in a pressure cooker as well and it contains less time to cook but it will become too coagulated. Remove the minced that is stuck to the bottom and mix it well. After that remove it into the flame and keep it aside.
CHOPPED VEGGIES;
Take 4 to 5 large-size tomatoes and chopped them finely. Onions are a compulsory ingredient while cooking mutton. Because it adds sweetness, and body structure and absorbs the flavor of the meat well. Use 5 to 6 medium size onions for 1 kg of mutton minced. Peel the skin of the onions and chopped it nicely. Take 4 to 5 garlic cloves and remove the skin. Take half a bunch of tender coriander leave and stems also. Chopped both of them finely and keep both stem and coriander leaves separately.
COOKED THE MASALA;
Bring another pan and add 4 to 5 tbsp of ghee or oil. Transfer your chopped onions into the ghee pan and cooked the onions till there is light brown in color. It is important to make sure that the onions are cooked well while cooking minced mutton or without minced mutton because the onions should get cooked evenly. Once your onions turn light brown then add the remaining paste that you make before. Ensure that the paste is cooked well. Get rid of the rawness and do not cook the paste completely. Now time to add spices to it. Add 2 tbsp of coriander powder, 1 tbsp of turmeric powder, and 1 tsp of red chili powder.
Add the chopped tomatoes and stir them. If you are adding tomatoes right after adding spices prevent the spices from burning. Tomatoes released in the water will prevent the spices from burning. Cook it for 2 minutes and let the tomatoes melt and blend well with the masala. Add your chopped coriander stems first into the masala because it needs time to make texture and flavor. It gets better with time. Then add half a cup of water into the masala and make a nice gravy for minced. Spread the gravy evenly and now add minced into it.
Pure 1 cup of water into the pan in which you cook minced and mix it well with the leftover flavor and chunks of the minced ( keema). This step improves the taste of the minced and helps to cook. Cook it for 2 to three minutes then add your chopped coriander leaves. After 2 to 3 minutes of the flame and your keema masala is ready.
Garnish:
Place the cooked keema masala into the serving plate and garnish it with chopped coriander leaves, sliced green chilies, and sliced ginger. Enjoy your keema masala with freshly cooked chapati or paratha and some salads.
