Qeema Curry Recipe

Mutton kheema or mutton keema tastes best along with hot rotis or parathas. But, the mutton keema made here can be eaten with steamed rice, khatti dal and mutton kheema as an accompaniment or a side dish.

           There are few recipes that taste best when made with keema of mutton such as mutton kofta, shimla mirch keema etc…

This is a common hyderabadi keema curry but made with different variations and in hyderabad keema is usually eaten along with moong dal khichdi as a breakfast recipe.

There are many more recipes to be made with keema and I shall update them as I continue writing recipes for my blog.

This keema curry is made using chopped onions and chopped tomatoes and also added into them are few spices which are available handy at home. The keema curry is pressure cooked which could make our work easy.

The minced meat or keema chosen from fresh red meat tastes good and therefore, chosing a good quality keema is very necessary.

Keema curry tastes as good as keema paratha and keema balls. I have also added very few methi/fenugreek leaves into the recipe and it is totally optional but I suggest few leaves to be added to get a very yummy flavor from those fresh leaves.

Ingredients 

Serves: 4 

• 450g lean minced lamb
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2.5cm piece fresh root ginger, peeled and grated
• 1 fresh green chilli, seeded and finely chopped
• 2 tbsp curry paste
• 2 tbsp tomato purée
• 350ml lamb or vegetable stock
• 225g frozen peas, thawed
• 1 tbsp lemon juice
• 3 tbsp roughly chopped fresh coriander
• salt and freshly ground black pepper
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• Method

• Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  1. Brown the minced lamb in a large non-stick frying pan, without adding any oil. Fry over a medium heat for 5–6 minutes until well-browned, stirring frequently to break up larger pieces. Remove from the pan using a draining spoon and set aside.
  2. Heat the oil in the pan, then, when hot, add the onion and cook for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ginger, chilli and curry paste and cook for 2 more minutes, stirring all the time. Return the meat to the pan, add the tomato purée and stir until well mixed.
  3. Pour in the stock, stir again, then reduce the heat, cover and simmer gently for 45 minutes. Remove the lid and cook for a further 10 minutes or until the meat is very tender and the sauce is thick.
  4. Add the peas and lemon juice and simmer for 3 minutes. Stir in 2 tbsp of the coriander and season to taste with salt and pepper. Serve hot with the remaining coriander scattered over the top.

  More ideas

  This dish is equally good made with pork, beef, turkey or Quorn mince. Frozen mixed vegetables would make an alternative to peas.
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