The keema (minced or ground meat) is typically mutton (goat meat). It is cooked with tomatoes, ginger, garlic, coriander, chillies, and onions, and seasoned with aromatics like bay leaf, cinnamon, and other whole spices (khada masala). The recipe is said to have originated in Irani restaurants in Bombay (as it was then known). Andhra, Maharashtrian, Sindhi, and Irani versions are available across the city, as well as around the country.
- Wash mutton keema or chicken kheema 250 gms and strain excess water
- Take a cooking vessel. Add 1 tbspn oil and heat it. Add 2 fine chopped onions, 2-3 chopped green chillies and saute until the slight brown color.
- Add Ahura Ginger Garlic paste 50 gms and sauté Add mutton keema into it and roast well until no water remaining. Add salt, 1/2 tspn Ahura Turmeric powder, ½ tspn Ahura Sp. Chilli powder, mix it and cook until oil appears at the sides.
- Add 3 chopped tomatoes, Add 2 tspn Ahura Kheema pav masala , 1/2pn black pepper powder, mix and cook until the tomatoes turn soft.
Add about one and a half cups of water, mix it well. Pressure cook the keema for 3-5 whistles or cook them until it gets tender. Reduce the steam. Add fresh coriander leaves and mix well.
garnish with coriander leaves and serve hot with pav or nan or roti's. To serve 2 persons.
Shelf Life - 12 months.
- Storage Information - Store in a cool and dry place.
- Ingredients - Clove Stem, Stone Flower, Coriander, Cumin, Chilly, Green Elaichi, Cloves, Bay Leaves, Black Pepper, Garlic Flakes, Staranise, Salt, Fennel, Trifla, Carway Seeds, Mace, Nag Kesar, Big Cardamom, Ginger, Poppy Seeds, Nutmeg, Cassia