Keema curry

Keema Curry

Ingredients:

Minced Lamb - 500 g (washed in a steamer by keeping a big bowl underneath , remove excess water by squeezing)

Cook washed M.lamb in a flat non-stick pan with out oil and water. cook until water evaporates.

Oil - 3 tbsp

Curry leaves - few sprigs

Jalapenos - 1 & 1/2 no. (chopped)

Onion - 1 no. (finely chopped)

Ginger & Garlic paste - 1 tsp each

Powders - {Cinnamon powder - 1/4 tsp, Cumin powder - 1/2 tsp, Nutmeg powder- 1/4 tsp, Turmeric - 1/2 tsp, Cayenne pepper - 1/2 tsp, Kashmiri chilli powder 1 tsp, *Home made masala powder - 3 tsp (please read notes) }

Whole tin tomatoes - 3/4 th tin

Water - 1 & 1/2 cups

Salt to taste

Coriander leaves - a lot (chopped finely)

Proceed:

1) Heat oil in a pressure cooker, once heated add curry leaves and Jalapenos, fry them.

2) Add finely chopped onion fry until light brown.

3) Add ginger and garlic paste and fry on low heat. add all powders and fry.

4) Add cooked lamb which you made earlier and fry for a little while to remove any excess water it may have.
5) Immediately add whole tomatoes squashed with your hand and add directly in to the pan and cook until mushy.
6) Add water, mix well and pressure cook it for 8 whistles.

7) Remove the lid when pressure is down, boil it on low flame by adding salt and coriander until way is formed underneath when you are sliding with spatula. check for salt and serve.

Notes:

Home made masala:-

Coriander seeds - 3 tsp, Poppyseeds - 1 tsp, Cinnamon stick - 1 inch, Whole cloves - 6 no., Cardamom - 5 no, star anise - 1 petal., Mace - 1 no.,  - grind these in coffee grinder in to fine powder, remaining keep it in air-tight container.

Don't get confused with masala I make, every dish has it's own masala to enhance the flavour.

Serve it with Roti or Plain white rice or else can serve with Tari wali Aloo Roti (this is the ultimate combination to go with).

© 2006 by Rajani Rayudu