Kheema recipe (minced meat recipe)

Kheema is a spicy minced meat recipe, this is a spicy curry type dish and is eaten with rotis or pav , it can be prepared with both chicken or mutton. Its very flavourful and this recipe that I am sharing here is one of the easiest ways to make this mutton kheema recipe Its basically pre cooking the minced meat and then adding it to the spices and then cooking it together for sometime and the dish is ready to serve.

Ingredients

  • Kheema (minced meat)– 1 kg
  • Onion – 2- 3 finely chopped
  • Tomatoes – 2to 3 finely chopped
  • Ginger garlic paste – 4 teaspoons
  • Coriander leaves – ½ cup chopped
  • Mint leaves – ½ cup chopped
  • Red chilli powder- 2 teaspoons 
  • Turmeric powder- 1 teaspoon
  • Garam masala powder – 1 ½ teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder- ½ teaspoon
  • Salt to taste
  • Water – 1 glass .
  • Bay leaf – 2
  • Oil – 2 tablespoons

Method

For pre cooking the mutton kheema (minced meat )

To pre cook the kheema that is minced meat just clean it well and then take it in a vessel of the pressure cooker , add half teaspoon salt and half teaspoon turmeric powder to it and just about half cup water to it and then let it cook until 3 to 4 whistles.

Making the gravy for the mutton kheema

Now in a saucepan add in 2 tablespoons of oil and add in 2 bay leaves , add in finely chopped onions , you can also grate the onions if you want and let them cook till they turn brown , don’t burn them just cook till they turn brown ,then add in ginger garlic paste to the onions and cook till the raw smell goes away . then add tomatoes and cook them well in the oil with the onions and the paste , you can also puree the tomatoes and add, now cover this mixture with a lid and let it cook for at least 3 to 4 minutes,

Now open the lid and add in the dry spices like salt , red chilli powder , half teaspoon turmeric powder , coriander powder , cumin powder and garam masala powder and mix well add in the coriander leaves and mint leaves and mix it well cook it for 3 to 4 minutes , then add in half a cup of water and cover and cook it till the water dries up completely .

Adding the kheema to the gravy

Once the water dries up and the mixture starts to ooze out oil add in the cooked kheema or minced meat to it and add in water if required and let it cook till it becomes of thick consistency.

Once the gravy becomes of thick consistency , the dish is ready to be served . It can be enjoyed with rotis Easiest everyday Roti recipe (Whole wheat flat bread) or pav.