Keema Mirch
 

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Keema Mirch is a delicious dish whose flavors come from minced mutton, dry red chillies, green peppers,  and lemon juice. This dry keema preparation is excellent with hot rotis or naan and a green salad.

 

Serving Size: 2-3 persons

Ingredients:

Mutton Keema - 500 grams

Doi/Curd - 2tbsp

Ginger - 1 tbsp, grated

Garlic - 1 tbsp, grated

Green chillies - 4, cut into half length-wise

Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped

Whole Dry Red Chillies - 8-10, freshly ground

Lemon juice - 2 tbsp

Green cardamom (elaichi) - 2 pods

Cinnamon (Dalchini)- 1 inch, broken into 2 pieces

Cloves (labango) - 3

Salt - to taste

Oil - 3 tbsp

 

Cooking procedure:

  1. Heat oil in a kadhai. Add bay leaf, cardamom, cinnamon, and cloves.

  2. Reduce heat to medium low and add ginger and garlic. Stir and fry for a minute and add keema. Fry for 4-5 minutes on medium heat.

  3. Add freshly ground red chillies, and salt and stir fry till oil starts leaving the sides (about 5 minutes).

  4. Add doi (curd) and cook further for 4-5 minutes. Add little water at a time if the curry becomes too dry and starts to stick to the bottom of the pan.

  5. Add lemon juice, chopped cilanto/coriander leaves, green chillies, and mint leaves. Stir fry for 3-4 minutes and remove from heat.

 

Serving Suggestions:

Serve with Roti/Chapatis, Luchi, or Naan. May also be used for Taco fillings with a dash of sour cream and finely chopped fresh veggies.