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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Mutton keema - 1 kg
- Onion(finely sliced) - 7 nos
- Tomato(chopped) - 3 nos
- Green chillies - 10 nos
- Tomato paste - 3 tbsp
- Garlic – 7 - 8 cloves
- Ginger - 1 inch
- Kashmiri Chilly powder - 1 1/2 tbsp
- Coriander powder - 1 1/2 tbsp
- Garam masala - 1 1/2 tsp
- Turmeric powder - 1 tsp
- Cumin powder(Jeerakam) - 1/2 tsp
- Fennel seeds(Perumjeerakam) - 1 tsp
- Coriander leaves(Few) -
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Heat oil in a wok and saute onions well till brown.
- Add chopped tomato and sautT well.
- Add keema and required salt. Cover and cook for 20 minutes. Keep stirring.
- In a mixer, take coriander powder, chilly powder, turmeric powder, garam masala, ginger, garlic, green chillies, cumin powder and fennel powder. Grind well.
- After 20 minutes once keema is cooked well, add the above ground masala to the wok.
- Cover and cook for some more time. Keep stirring occasionally.
- Cook till you see oil separating from the keema.
- Cook for another 20 minutes.
- :-Serve hot.
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