Wednesday, September 14, 2011

Keema Curry / Minced Meat Curry 【肉末咖喱】

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 likes curries and can't take too much spiciness.

It is normally made with 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 Chili(less for lesser heat)
1 inch of ginger
3-5 Cloves of garlic
3 Roma tomatoes 
1/4 cup of 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 Chili Powder
1/2 tsp Mustard seeds
1 tsp Salt or to taste
1 1/2 cups Water/Stock

500 克 羊肉/牛肉/鸡肉/火鸡肉末
1 只中型洋葱
2-3 只青辣椒 (不嗜辣可以不用)
1 寸的姜块
3-5 瓣的蒜瓣
3 只 Roma 番茄 (如果是大番茄,用1-2)
1/4 杯 青豆

1 段桂皮 (2-3 寸)
1 只八角/大料
2 tbsp 番茄酱 (Ketchup)
1 tsp 孜然粉 (Ground Cumin)
1 tsp 姜黄粉 (Turmeric Powder)
1  tsp Garam Masala
1/2 tsp 辣椒粉
1/2 tsp 芥菜籽
1 tsp 盐
1 1/2 cups 水/高汤

1. Blend green chili, ginger, onion and garlic with a little water in a mixer into a paste,keep it aside. Cubed tomato, and blend into tomato paste, keep it aside.

2. Heat about 3-4 tbsp of cooking oil in a cooking pan/pot,  add cinnamon stick and star anise until fragrant, add minced meat and cook until it changes color.

3. Add the Chili/ginger/garlic paste and cook at medium heat until the oil separated at the edge.

4. Add all the spices listed under seasoning (beside ketchup) into the pot, cook for another 1-2 minutes. Add in tomato paste and bring to boil, cook until the oil separated at the edge again.

6. Add stock/water and bring to boil, turn to medium heat and cook for 20-30 minutes. 

7. 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 !







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