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Saturday, December 1, 2012

Keema Fry Recipe/ Chettinad Kaima Varuval



Chettinad Keema Fry
Ingredients
Minced mutton( goat or lamb)- 1/4 kg
Onion large chopped- 4 no
Ginger and garlic paste- 2 tbsp
Red chilli powder- 2 tsp( +/- to taste)
Turmeric powder- 1/4 tsp
Coriander powder- 2 tsp
Cumin powder- 1 tsp
Fennel powder- 1 tsp
Salt to taste
Oil- 4 tbsp
Cinnamon- 1" stick
Cardamom- 4 nos
Cloves- 6 nos
Mace/ Jathipathri- very little
Masala Keema fry
Method
Heat oil in a pan, when hot add cinnamon, cloves, cardamom and mace, fry for few secs. Add chopped onion and fry till onion turns brown. Add ginger and garlic paste, fry till the raw smell leaves. Now add the minced mutton and fry till kheema turns pale. Add turmeric powder, red chilli powder, coriander powder, cumin powder, fennel powder and salt. Mix well and add 1 cup water. Bring the kheema to boil and simmer for 15 to 20 mins until kheema is cooked. Once the kheema is cooked, fry the kheema till dry. Serve hot kaima varuval with steamed rice, dosa or with chapatis.
Kaima Varuval

4 comments:

Arthy Suman said...

Yummy...my favorite dish...best match for chapathi...

Priya said...

Droolworthy kaima varuval,mouthwatering here.

♥LOVE2COOK MALAYSIA♥ said...

Irresistible keema! Drooling here ;)

raaji said...

lovely pic..what a coincidence..i just lunch with keema..