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Lamb Mince 500g - A-One Frozen Gourmet

Lamb Mince 500g - A-One Frozen Gourmet

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Mutton Mince

The Cut - Keema can be made from almost any part of Lamb 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.

Mutton Kheema Fry Recipe

Ingredients : 
  • Mutton keema 500g
  • Oil 1/3 cup
  • Cinnamon 300 gms
  • Cloves 3
  • Chopped ginger 1/4 tbsp
  • Green chillies 2
  • Cumin seeds powder 1 tsp
  • Tomatoes 2
  • Chopped green coriander 1 cup
  • Garlic cloves 5
  • Cassia (bay leaves) 2
  • Cinnamon 2 inch long piece
  • Cardamoms 3
  • Garam masaala 1 tsp
  • Turmeric powder 1/4 tbsp
  • Coriander powder 1 1/2 tsps
  • Salt to taste

Method : 
  1. Boil keema in 2 cups of water with garlic clove, clove and bay leaf for 5 minutes
  2. Strain off water. It will wash away unpleasant keema smell
  3. Chop rest of the garlic cloves
  4. Heat oil in cooking pan. Fry chopped onions to pink colour. Add chopped ginger, garlic and red chilli powder. Stir cook for 2 minutes
  5. Add keema. Stir cook for 5 minutes
  6. Put in turmeric powder, cumin powder and half of garam masala. Cook for 5 minutes. Add chopped tomatoes and salt to taste
  7. If tomato juice has dried up add water to cook keema well into soft fluff
  8. Add chopped coriander greens and remaining garam masala. Stir cook for 3 minutes without cover. This recipe does not allow too much gravy
  9. Serve hot with rice, roti, Romali roti or naan.

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