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