Keema Masala is a delectable Indian dish featuring minced meat (typically lamb or goat) cooked in a flavorful blend of aromatic spices, onions, tomatoes, and ginger-garlic paste. The dish boasts a rich, robust gravy that’s both comforting and satisfying. It’s often served with naan, rice, or chapatis and makes a versatile filling for wraps or sandwiches.
Here’s a detailed recipe to prepare Keema Masala:
Ingredients:
- 500 grams minced lamb or goat
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2-3 tomatoes, finely chopped (or you can use tomato puree)
- 2 tablespoons ginger-garlic paste
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2-3 green cardamom pods
- i tablespoon dried mint leaves
- 1/2 tablespoon kasuri methi ((dried fenugreek leaves)
- 2-3 cloves
- 1 bay leaf
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Heat oil or ghee in a pan on medium heat. Add cumin seeds, cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for a minute until the spices release their aroma.
- Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes (or tomato puree) and cook until the tomatoes soften and the oil starts separating from the masala.
- Add turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, dried mint, kasuri methi and salt. Mix the spices well with the masala.
- Add the minced meat (keema) to the spice mixture. Break up any lumps and mix it thoroughly with the spices.
- Cook the keema on medium heat, stirring occasionally, until the meat changes color and starts to brown. This should take around 10-15 minutes.
- Add a splash of water if needed, cover the pan, and let it simmer on low heat for another 15-20 minutes or until the meat is cooked through and the flavors have blended well.
- Check for seasoning and adjust salt and spices according to your taste.
- Garnish the Keema Masala with fresh coriander leaves and serve hot with naan, rice, or chapatis.
Feel free to adjust the spice levels according to your preference. Keema Masala is a versatile dish and can be enjoyed with various accompaniments, and it’s often served as a side dish or as a filling in wraps or sandwiches.
