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Wednesday, September 14, 2011

Keema Curry (Minced Meat Curry)

This Keema Curry is a Pakistani dish that I learnt from a friend, it is less spicy compared to most of the other type of curries, suitable for those who are not used to too much spiciness in their food.

It is normally made from minced beef or mutton, I used minced turkey in my recipe, and it still taste stunning! You just gotta try it!

500 gm Minced mutton/beef/chicken/turkey
1 Medium size onion
2-3 green Chilli(less for lesser heat)
1 inch of ginger
3-5 Cloves of garlic
2 Roma tomato (use one for any large tomato)
1/4 cup snow peas

2-3 inches of cinnamon stick
1 star anise
2 tbsp Ketchup
1 tsp Ground Cumin
1 tsp Turmeric Powder
1  tsp Garam Masala
1/2 tsp Chilli Powder
1/2 tsp Mustard seeds
1 tsp Salt or to taste
1 1/2 cups Water/Stock

Some of the ingredients

Grind green chilli, ginger, onion and garlic with little water into a paste, pour it out. Cubed tomato, and grind it onto tomato paste, keep it aside.

In a cooking pan/pot, add 2-3 tbsp of cooking oil, fry cinnamon stick and star anise until fragrant, add minced meat, cook until it changes colour.

Pour in Chilli/ginger/garlic paste, mix well and cook at medium heat until oil separated at the edge.

Add all spices under seasoning (beside ketchup) into pot, stir well, cook for 1-2 minutes. 

Pour in tomato paste, bring to boil and cook until oil separated at the edge again.

Add stock/water, bring to boil, and turn to medium and cook for 15-20 minutes. 

Finally season with tomato ketchup, when the gravy thicken, add frozen peas and cook for 1 minute, its ready!

Serve with steam rice or hot chapati/roti/Indian flat bread !

中文版,For  Chinese,Click --》 肉碎咖喱

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