Published February 8, 2013 | Written by The Healthline Editorial Team
Keema can be prepared from any type of meat according to your preference. This particular recipe uses minced mutton cooked with peas. It is a very popular Indian non vegetarian dish which is usually served as part of a main course menu. It is eaten with rotis, parathas and naan.
|Serving size:||5 ounces of cooked dish|
|Calories per serving:||179|
|Total Fat 4.0g||6%|
- 2 pounds mutton (minced)
- 1 pound peas (frozen or shelled)
- 2 medium tomatoes (finely chopped)
- 2 medium onions (finely chopped)
- 2-inch piece of ginger
- 10 cloves garlic
- 1/2 cup low fat yogurt
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 tablespoon olive oil
- 1 tablespoon coriander leaves (finely chopped)
- 1 small onion (thinly sliced)
- 1 cup water
Step by Step:
- Grind ginger and garlic into a smooth paste. Heat olive oil in a heavy non-stick skillet over medium-high heat. Add chopped onions and fry till golden brown. Add ginger-garlic paste, cumin, red chili, turmeric, garam masala and coriander powders and sauté for 2-3 minutes. Add tomatoes and cook till they are tender and pulpy.
- Now add the minced mutton meat, salt and 1/2 cup curd, stirring continuously. Cover the pan with a lid and cook on medium-high heat for 15-20 minutes or until the meat is tender.
- Add peas and 1 cup water; cover the pan and cook on low heat for another 15-20 minutes or until the peas and meat is properly cooked. Stir occasionally in between and if required more water can be added.
- Garnish with chopped coriander leaves and onion slices. Serve hot with rotis, parathas and naan.