By Bornika Das
July 31, 2023
Heavy down pour outside, and your heart is calling out for some masala keema. You can try making this at home. This classic Mumbai-style masala keema is made with minced mutton cooked in a rich tomato-based gravy and can be paired with buttery pav and roti. Follow us through simple steps on how to make this at home:
500 gms minced mutton 2 tbsp ghee/oil 1 large onion 2-3 green chillies 1 tbsp ginger-garlic paste 2 large tomatoes ½ cup plain yogurt ½ tsp turmeric powder 1 tbsp red chilli powder 1 tbsp ground coriander 1 tsp garam masala 1 tsp cumin seeds 2 handful coriander leaves Salt and pepper to taste
Wash the veggies and chop them
Wash the minced meat, drain the excess water and keep aside.
Heat a pan, add ghee/oil over medium flame. Add cumin seeds, and let them splutter
Add the finely chopped onions, saute until golden brown. Then add the green chillies and ginger-garlic paste to the pan. Saute for a minute or two until the raw flames disappear.
Add the finely chopped tomatoes and cook until they become soft and oil starts to separate from the mixture. Add the minced mutton to the pan. Mix it well with the onion-tomato base. Cook the meat until it changes colour and starts to brown slightly.
Lower the heat and add turmeric powder, red chilli powder, ground coriander, and salt. Cook the mixture and add in curd, sesn the dish with garam masala, salt and pepper. Cook by covering the lid.
Once done, garnish with coriander leaves and serve with a buttery pav.