Kheema is basically minced lamb meat curry, a traditional dish of Pakistan also popular in Northern Indian Sub continent. Especially in Punjab these are steam cooked and fried in the form of Kebabs or made in the form of chunky curry topped with boiled potatoes and green peas. The recipe shared here is our family style Kheema, made lightly chunkier to suit dry parathas, rotis, pooris, kal dosais or steaming idlis. Dry form of kheema is mostly used as a stuffing for samosa or kebab preparations, if desired that way, then keep frying over low flame until the desired consistency reached.
Qeema / Keema / Kheema / Mutton Kheema / Goat Kheema / Lamb Kheema / Punjabi Kheema / Minced Goat Curry / Minced Lamb Curry / Minced Meat / Kothu Kari / Konthana Kari Thokku / Kothi Kari Thokku / Aatu Kari masala
|200 g||Minced goat (1 cup approx)|
|2 no||Onion ( finely chopped)|
|1 no||Tomato (big)|
|1 inch||Ginger (crushed)|
|4 clove||Garlic (crushed)|
|2 nos||Green chili (slit open optional)|
|2 nos||Bay leaf|
|1 no||Cinnamon stick (small)|
|1 tsp||Cumin seeds|
|½ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|3 tsp||Coriander /dhania powder|
|½ tsp||Black pepper powder|
|8 nos||Curry leaves|
|4 stks||Coriander leaves (chopped for garnishing)|
|1 tsp||Salt (or to taste)|
Heat oil and ghee in a pressure pan /cooker, splutter cumin, 5 curry leaves, toast the bay leaf, cloves, cardamom and cinnamon. Now add the chopped onions and green chili. Fry till it turns slightly crispy, add crushed ginger, garlic and tomatoes. Cook until the tomatoes break up all the pulp. Now add the minced meat and fry until it releases the juice (1minute), add turmeric powder, red chili powder, coriander powder, black pepper and salt. Fry for few minutes, add water and close with lid. Pressure cook up to two hiss and switch off. If using a regular sauce pan, it could take 30 minutes over medium flame to cook the meat thoroughly. Once the meat is cooked, simmer the gravy for another 15 minutes until it thickens to semi-thick chunky consistency. Garnish with curry and coriander leaves. Serve hot with idli / dosai / poori / paratha / chapati.
Yield: Serves 3 to 4 adults. approx
If using grape tomatoes then use 6 counts. Topping like steamed potatoes and green peas can be added during the final stage of simmering. Substitute 3 tsp of Kuzhambu podi ignoring red chili, coriander and black pepper powder. You can also substitute whole garam masalas with a tsp of garam masala powder.