- 450 gms minced mutton
- 50 gms minced mutton fat
- 2 tsp corn flour
- 2 tsp grated jaggery or sugar
- 4 tsp ginger garlic paste
- 6 green chillis chopped finely
- 1 bunch fresh coriander leaves chopped
- 1/4th cup fresh mint leaves chopped
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- 5 tbsp oil
- 1/4th cup grated dry coconut
- 3 tbsp poppy seeds
- 3 onions finely sliced
- 5 tbsp yougurt
- 2 tsp garam masala powder
- juice of 1 lemon
- 2 spring onions chopped
- Salt to taste
Keema, Kheema, or Qeema (Sindhi: قيمو,Hindi: क़ीमा, Urdu: قیمہ, pronounced [ˈqiːmaː]; Punjabi: ਕ਼ੀਮਾ) is a traditional South Asian meat dish. Originally this word meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.
Mix the minced meat and fat with corn flour, jaggery or sugar, 2 tsp ginger garlic paste, half of the chopped green chillis, half of the garam masala powder, salt, turmeric powder, half of red chilli powder, half of the coriander leaves and half of the mint leaves. Mix well. The cornflour and jaggery will help in binding them together. Letting out a trade secret 🙂 Wet your palm and prepare lemon sized balls with it and keep aside covered with a wet cloth.
Heat 1 tbsp oil in a pan and fry the grated coconut for 2 minutes then add the poppy seeds and fry another 1 minute. Now add another tbsp oil and add the chopped onions and fry till they turn golden brown. Remove from gas and let it cool. When cold grind it in a blender to make a smooth paste out of it. Keep aside.
Heat 3 tbsp oil in a heavy bottom frying pan and add the grinded paste. Saute for a couple of minutes. Now add the remaining ginger garlic paste, green chillis, red chilli powder, salt and yogurt. Stir and cook for another couple of minutes. Add 3 cups of water and bring to boil. If you stir it make sure you do it gently so that koftas doesn’t break.
Now add the koftas and cook in low heat for 20 minutes. Add the remaining garam masala powder, chopped coriander leaves and mint leaves. Cook in low heat for 5 more minutes. Off the stove. Add the lemon juice and stir gently. Garnish with chopped spring onions.
Serve with rotis, paranthas or steamed rice. If nothing is there try it with bread.