RESTAURANT STYLE MUTTON KEEMA RECIPE | KEEMA FRY RESTAURANT STYLE

Restaurant Style Mutton Keema Recipe | Keema Fry Restaurant Style | Dhaba Style Mutton Keema | Mutton Keema Recipe | Mutton Keema Fry | Keema Recipe | Dhabewala Kheema Recipe | Mutton Keema Curry


Ingredients for Restaurant Style Mutton Keema:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Minced Meat (Keema)- 500 gms (Goat or Lamb)

Crushed Whole Spices (Garam Masala):
Green Cardamoms- 4
Cloves-3
Cinnamon-2 small
Black Cardamom-1
Black Peppercorns- 8

Whole Spices:
Mace-1
Bay Leaf(cut)- 1

Spice Powders:
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 3 tsp
Coriander Powder- 3 tsp
Crushed Pepper- 1 tsp
Garam Masala Powder- 1 tsp
Kasuri Methi (Fenugreek Leaves), dry roasted and crushed- 2 tsp

Other Ingredients:
Onion, chopped- 2 large (around 180 gms)
Ginger, chopped- 4 tsp
Garlic, chopped- 4 tsp (8 cloves)
Green Chillies, chopped- 4-5 (4 tsp)
Lemon Juice- 2 tsp
Salt-2 tsp
Refined Oil- 3 tbsp
Butter- 1 tbsp
Ginger, julienned- 2 tbsp
Coriander Leaves, chopped- 3-4 tbsp

Preparation:

Crush the whole spices mentioned above lightly in a mortar & pestle.
Chop the onions & green chillies and peel and chop the ginger & garlic.
Chop the coriander leaves for use later as garnish.
Also julienne an inch of ginger and set it aside.

Process:

Heat oil in a flat pan & add the crushed whole spices. Give a stir and then add the mace and bay leaf.
Now add the chopped onions and fry on medium heat for 5 mins till the color changes.
Add the chopped ginger, garlic and green chillies. Give a mix and then fry on medium heat for 2 mins.
Add the minced meat (keema), Turmeric, Red Chilli and Coriander Powder & salt, mix and fry on high heat for 5-7 mins till browned and most of the water has dried up.
Now add the crushed pepper, Garam masala powder and crushed Kasuri Methi (Fenugreek Leaves), give a mix and continue to fry on medium heat for 5-7 mins till oil separates.
Now add 150 ml water, give a mix and cover and cook on low heat for around 15 mins till meat is tender. Remove lid and if not tender you can add more water and cover and cook for another 5-10 mins till tender.
Add 1 tbsp butter and fry on medium heat for 2 mins.
Now add lemon juice and garnish with julienned ginger and chopped coriander leaves. Mix and serve hot.




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