How to make Keema Hara Dhania Pudina -
Keema cooked in fresh coriander and mint
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Minced lamb (कीमा), Fresh coriander leaves (ताज़ा हरा धनिया)
Cuisine : Indian
Course : Main Course Mutton
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For more recipes related to Keema Hara Dhania Pudina checkout Keema Kaleji. You can also find more Main Course Mutton recipes like Mutton Dhansaak - SK Khazana Palak Syun Mangshor Curry Easy Mutton Pulao - SK khazana
Keema Hara Dhania Pudina Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Hara Dhania Pudina Recipe
Minced lamb 450 grams
Fresh coriander leaves 1 cup
Fresh mint leaves 1/4 cup
Oil 2 tablespoons
Ginger 1 1/2 tablespoons
Garlic 10-12 cloves
Green chilli 3
Cinnamon 1 inch stick
Green cardamom 4
Cloves 4-6
Cumin seeds 1 teaspoon
Onion chopped 3 medium
Salt to taste
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Black peppercorns,crushed 1/4 tablespoon
Egg boiled and peeled 2
Lemon 1
Method
Step 1
Heat 2 tbsps oil in a non stick pan. Grind ½ cup coriander leaves, ginger, garlic, green chillies to a paste. Add cinnamon, cardamoms, cloves and cumin seeds to the oil and sauté till fragrant. Add onions and mix and sauté till lightly coloured. Add keema and sauté, stirring continuously. Add salt and continue to sauté till keema browns lightly. Chop the remaining coriander leaves and mint leaves finely.
Step 2
Add the ground paste to the keema and mix well. Add 1 cup water and mix well. Cover and cook on medium heat till keema is completely cooked. Add coriander and mint leaves, garam masala powder, crushed peppercorns and mix well.
Step 3
Quarter the boiled eggs. Squeeze the juice of the lemon and add to the keema and mix. Transfer into a serving dish, decorate with egg quarters and serve hot with pav.
Nutrition Info
Calories : 1570 Kcal
Carbohydrates : 47.7 gm
Protein : 105.2 gm
Fat : 106.3 gm
Other : Iron- 18.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
