Recipe: Appetizing My Nana's Keema Curry

My Nana's Keema Curry. Keema curry is one of our family's favorite dish. Not only it tastes so good, but it's so easy to make. Chop vegetables to small pieces and stir fry vegetables and meat first, then add curry powder and Japanese curry roux.

My Nana's Keema Curry And this Mutton Keema is an absolute favorite! It's spicy, loaded with flavor and impossible not to ask for a second helping. It is the VIP of Indian Non-veg recipes and is loved widely. You can cook My Nana's Keema Curry using 21 ingredients and 4 steps. Here is how you achieve that.

Ingredients of My Nana's Keema Curry

  1. It's 550 g of minced beef meat, I used 5% fat lean,.
  2. It's 2 of large onions, chopped finely,.
  3. You need 1 of green chilli, sliced, seeds left in (according to taste),.
  4. You need 1 tbsp of tomato pureé paste,.
  5. You need 2 tbsp of corriander leaves, if not using fresh use 1tsp powder,.
  6. Prepare 3 cloves of garlic,.
  7. It's 1 tsp of ginger,.
  8. It's 1 tsp of tumeric,.
  9. You need 1 tsp of cumin,.
  10. Prepare 1/4 of chilli powder,.
  11. Prepare 6 tbsp of cooking oil,.
  12. You need of Salt to season,.
  13. You need 3/4 pint of water.
  14. Prepare of Garnish:.
  15. You need leaves of Additional corriander.
  16. You need of Equipment Needed:.
  17. Prepare 1 of food processor or blender.
  18. You need of Serving Suggestions:.
  19. Prepare of Naan or chapati bread,.
  20. It's of Basmati or pilau rice,.
  21. You need of Dhaal or Bombay potatoes.

Keema curry tastes as good as keema paratha and keema balls. 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. With a total of four outlets today in Bukit Merah, Tanjong Pagar, Jurong East and Bedok, it was the former that clinched the Michelin Bib Gourmand award.

My Nana's Keema Curry step by step

  1. Blend the garlic together with the ginger using a food processor..
  2. Add the green chilli, coriander and half the onions in with the garlic. Then add the turmeric, chilli powder and cumin and blend until a very fine texture..
  3. Heat the oil and the remaining onions in a large saucepan over a medium heat until the onions just begin to turn translucent. Add in the blended ingredients and stir together with the onions then fry gently until beautifully fragrant. Add the mince, and season well with salt, stir until combined and brown off then add in the water..
  4. Cover and simmer gently until the mince is cooked. Add the tomato puree, then mix thoroughly. Cook for a further few minutes then serve, garnish with a few corriander leaves. Enjoy! :).

Keema curry (keema matar) is a delicious Indian/Pakistani ground meat and pea curry. This keema matar, however, while being a staple on restaurant menus in the UK and elsewhere, does indeed have Indian roots, apparently going back to the Mughul empire courts. Anda keema ghotala or Anda ghotala is a spicy and healthy egg curry recipe that tastes delicious with bread or pav. It is incredibly easy and delicious ready Combine them with any ingredients and you get a delicious curry for lunch or dinner. That is the reason I have a good collection of egg recipes on blog.

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