Sunday, 22 March 2015

Dhaba Style Keema / minced meat

Dhaba style Keema: Juicy, moist, creamy and delicious minced meat preparation as served in roadside restaurants. Best served with naan / roti with sliced onions, sprinkled with lemon juice and a blob of butter. Delicious !
Yield : 2 Servings


  • 250 Grams Mutton mince or ground beef
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon salted butter
  • 1 Bay leaf
  • 2 Green cardamom
  • 1 Clove
  • 1 Teaspoon cumin Seeds
  • 1 Medium sized onion chopped finely
  • 1/2 Tablespoon ginger chopped finely
  • 1/2 Tablespoon garlic chopped finely
  • 1/2 Teaspoon red chilli powder
  • 1 Teaspoon coriander powder
  • 1/4 Teaspoon turmeric powder
  • 1/4 Teaspoon cumin powder
  • 2 Tablespoon milk ( I used full cream milk)
  • 1 Medium sized tomato pureed
  • Salt to taste
  • 1 Tablespoon chopped cilantro leaves to garnish
  • Juice of half lemon


1. In a pan, heat oil and butter. When the butter melts, add bay leaf, green cardamom, clove, cumin seeds and fry for few seconds
2. Then add chopped onions and sauté until they are soft
3. Add ginger, garlic and sauté until garlic turns light golden
4. Add coriander powder, red chilli powder, turmeric powder, cumin powder and add 1/4 cup water and sauté until the water evaporates
5. minced mutton / keema and sauté on high flame for 5 minutes until keema changes color
6. Add milk and give it a stir and mix well
7. Then add tomato puree and mix everything
8. Add 1/2 cup water, season with salt and cook mutton until the water evaporates and keema is cooked through
9. Sprinkle lemon juice and chopped cilantro leaves
10. Serve hot with naan/ roti with sliced onions


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