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Keema with yogurt

Rated 3/5 based on 1 customer reviews

Mutton keema first cooked with masalas and then with yogurt.

This recipe is contributed by Member Ananya Mohanty.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 2

Keema with yogurt

Main Ingredients

Lamb mince, Mustard oil

Cuisine

Maharashtrian

Course

Main Course-Mutton

Level Of Cooking

High

Ingredients

  • Lamb mince
    250 grams
  • Mustard oil
    3 tablespoons
  • Green cardamoms
    5
  • Clove
    4
  • Bay leaf
    1
  • Cumin seeds
    1 teaspoons
  • Onion grated
    1 cup
  • Ginger-garlic paste
    1 tablespoon
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    1 teaspoon
  • Garam masala
    1/2 teaspoon
  • Fennel seed (saunf) powder
    1/2 teaspoon
  • Coriander and mint chutney paste
    1 cup
  • Yogurt whisked
    1 cup
  • Salt
    to taste

Method

Step 1


Heat oil in a kadai, add cardamoms, cloves and bay leaf. Saute for thirty seconds.

Step 2


Add cumin seeds, when they splutter add onion. Saute till brown.

Step 3


Add ginger garlic paste, saute for two minutes.

Step 4


Add turmeric powder, red chilli powder, garam masala and fennel powder. Saute for one minutes.

Step 5


Add lamb keema and mix well. Add coriander and mint paste. Cook till keema is half cooked.

Step 6


Add whisked yogurt and salt. Cover and cook till keema is well cooked. Serve hot.

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