[Farmhouse Recipe] Keema Curry without Water
[Farmhouse Recipe] Keema Curry without Water

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, [farmhouse recipe] keema curry without water. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Keema recipe - Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes like curry, keema matar, keema paratha, keema samosa and kheema pav. Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma.

[Farmhouse Recipe] Keema Curry without Water is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. [Farmhouse Recipe] Keema Curry without Water is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have [farmhouse recipe] keema curry without water using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Keema Curry without Water:
  1. Take 400 grams Ground chicken
  2. Take 2 Onions
  3. Prepare 1 Carrot
  4. Make ready 1 Apple
  5. Make ready 1 can Canned tomatoes
  6. Take 1 box Japanese curry roux
  7. Prepare 2 clove Garlic
  8. Take 2 tbsp Vegetable oil
  9. Prepare 1 Green peas (boiled)

This recipe for keema is one of the tastiest and easiest lamb mince recipes you will ever make. This family curry recipe also freezes well and is. Dhabewala Kheema Recipe - How To Make Mutton Keema At Home - Mutton Recipe - Smita Deo. युं बनेगा मटन कीमा तो पेट भर जाएगा नियत नही Keema curry tastes as good as keema paratha and keema balls.

Instructions to make [Farmhouse Recipe] Keema Curry without Water:
  1. [Preparation] Chop the onions, carrot, and apple into pieces, and blend into a paste in a food processor.
  2. It will look like this.
  3. Dice the canned tomatoes to 1 cm.
  4. Mince the garlic, and chop the curry roux.
  5. Add vegetable oil and garlic into a pot, and stir-fry over medium heat. When fragrant, add ground meat, and continue stir-frying until the meat becomes crumbly.
  6. Add Step 2 vegetable paste, cover with a lid, then simmer for 20 minutes over low heat. Stir it around occasionally so it won't burn.
  7. Then, add the chopped curry roux and tomatoes. When the mixture has thickened, it's done.
  8. Sprinkle green peas on top and enjoy.

I have also added very few methi/fenugreek leaves into the recipe and it is totally optional but I suggest few leaves to be added to get a very yummy flavor from those fresh leaves. Do check out the delicious and a wonderful side dish. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team. I followed the recipe exactly and it tasted fine, but I wouldn't make it again.

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