1kg finely minced
Mutton.
2. 3 ladles of mustard
Oil.
3. 1.25 table spoons of
Salt.
4. 2 table spoons of mirch powder (red pepper powder).
5. 2 table spoons saunf powder (fennel powder).
6. ½ table spoon saunth powder (
Ginger powder).
7. 1
Tea spoon
Garam masala (condiments).
8. 2 table spoons moti elaichi ke dane saaboot (black
Cardamom seeds).
9. 1 table spoon zeera (cumin).
10. ½
Tea spoon hing (asafetida).
11. 2 tej patte (bay leaves).
12. 1 table spoon desi
Ghee' href='/glossary/ghee_gid11'>
Ghee (pure
Ghee' href='/glossary/ghee_gid11'>
Ghee).
13.
Coriander or mint to garnish.
How to make Kashmiri Keema
METHOD:
Put minced mutton in a big bowl. Add salt, mirch powder, saunf powder ( ½ table spoon each), pinch of saunth powder, one ladle mustard oil and two spoons of black cardamom seeds.
2. Mix the contents evenly. Now make mutton balls (round or oval) of about 35-40g each.
3. Take a pan and heat two ladles of oil. Keep it on a low flame and add zeera, hing, and half crushed laung and stir.
4. Now add kashmiri mirch, put about 50ml water and stir continuously to avoid the burning of mirchi till dark red colour appears and the water dries up.
5. Add half glass of water, saunth, saunf, bay leaves, salt and boil it.
6. Put the mutton balls one by one and cook on low flame for 10 minutes.
7. Add garam masala and desi ghee and cook for another one minute.
8. Garnish with mint or coriander and serve.
Wow, what a lovely dish kashmiri keema recipe is.. This is the first time when I searched its recipe, because before it was my sister who used to make lots of pakistani recipes for whole family members but now she is married.
- Isha, Abbottabad
- Mar 08, 2017
I like keema dishes because it is the best thing to enjoy with meat. Keema is so delicious that when you put fennel in it, the taste comes with a beautiful aroma and we are likely to eat it more and more. Now looking for the day when I will be enjoying this kashmiri keema.
- UmmeHabiba, Lahore
- Oct 25, 2016