HOW I MADE Keema Curry. Ingredients: Beef Keema: ½ kg. Onions: 2. Tomato: 1. Green Chillies: 2. Ginger garlic paste: 1 1/2 tsp. Vinegar: 1 tsp. Curry leaves. Salt. MASALA: Kashmiri chilly powder: 2 tsp. Coriander powder: 3 tsp. Turmeric powder: A pinch. Garam Masala: 1 tsp. Roasted and powdered fennel seeds: ½ tsp. Pepper powder: ½ tsp. METHOD: Wash and clean keema and put it in a strainer and keep aside. In a cooker pour oil when it is heated put in sliced onions, green chillies, salt, curry leaves and fry till it is light brown. Add the ginger garlic paste and fry till the raw smell goes. Add the masala and stir well for a minute. Add chopped tomatoes and a little water so as to incorporate it and stir well till oil comes on top. Put in the keema and vinegar and mix well for about 5 minutes. Add enough water and close the pressure cooker and after the first whistle let it simmer for 20 minutes. (Generally it takes anything about 15 to 20 minutes for the beef to cook in a pressure cooker). Add curry leaves generously and serve hot. Note: Can add little more pepper powder before serving.
Posted on: Sat, 23 Aug 2014 13:46:17 +0000
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