Thursday, November 23, 2006

Keema curry


Ingredients:

Minced Lamb - 500 g (washed in a steamer by keeping a big bowl underneath , remove excess water by squeezing)

Cook washed M.lamb in a flat non-stick pan with out oil and water. cook until water evaporates.

Oil - 3 tbsp
Curry leaves - few sprigs
Jalapenos - 1 & 1/2 no. (chopped)

Onion - 1 no. (finely chopped)

Ginger & Garlic paste - 1 tsp each

Powders - {Cinnamon powder - 1/4 tsp, Cumin powder - 1/2 tsp, Nutmeg powder- 1/4 tsp, Turmeric - 1/2 tsp, Cayenne pepper - 1/2 tsp, Kashmiri chilli powder 1 tsp, *Home made masala powder - 3 tsp (please read notes) }

Whole tin tomatoes - 3/4 th tin

Water - 1 & 1/2 cups

Salt to taste
Coriander leaves - a lot (chopped finely)

Proceed:

1) Heat oil in a pressure cooker, once heated add curry leaves and Jalapenos, fry them.

2) Add finely chopped onion fry until light brown.

3)
Add ginger and garlic paste and fry on low heat. add all powders and fry.

4)
Add cooked lamb which you made earlier and fry for a little while to remove any excess water it may have.
5) Immediately add whole tomatoes squashed with your hand and add directly in to the pan and cook until mushy.
6) Add water, mix well and pressure cook it for 8 whistles.

7)
Remove the lid when pressure is down, boil it on low flame by adding salt and coriander until way is formed underneath when you are sliding with spatula. check for salt and serve.

Notes:

Home made masala:-

Coriander seeds - 3 tsp, Poppyseeds - 1 tsp, Cinnamon stick - 1 inch, Whole cloves - 6 no., Cardamom - 5 no, star anise - 1 petal., Mace - 1 no.,  - grind these in coffee grinder in to fine powder, remaining keep it in air-tight container.

Don't get confused with masala I make, every dish has it's own masala to enhance the flavour.


Serve it with Roti or Plain white rice or else can serve with Tari wali Aloo Roti (this is the ultimate combination to go with).

© 2006 by Rajani Rayudu

23 comments:

Lakshmi said...

chal ruchhi ga vundi, looks so delicious Rajani.
Happy Thanks Giving.
Lakshmi

Rajani said...

Hi Lakshmi garu

Thank you andi. Meeru kuda try cheyandi. You might like it too.
Have a nice weekend with your family
and friends.

cheers
Rajani Rayudu

Vincy said...

Whoever designed this website, can they either change the background color or forecolor so that we could read the text, please?

Rajani Rayudu said...

Hi Vincy,
Thanks for your concern. Instead of color changing I have written the Ingredients separately so you can read more clearer. If you still has problem I will change the color too for your convenience. Any way let me know.

cheers
rajani

shesha said...

Hi Rajani Garu,
I tried this recipe with grounded turkey, as we dont get lamb in our place. It came out well, but somehow I felt the raw flavour of meat remained in. So am I supposed to do something different??? Would love to know the trick.

- Vardhani

Rajani Rayudu said...

Hi Vardhani,

After adding all these masalas you still has raw flavour.

Turkey takes long time to cook,

Heat again a nonstick deep flat pan add oil add sliced ginger (2 inch) and garlic (12 flakes), fry. Then add curry (remember if your curry is not cooked cook it in pressure cooker and proceed to this step), fresh garam masala powder around 1 tsp, keep cube of butter on top and dried methi leaves (4 tsp soaked in water for 10 mins, squeezing the water out while adding) and fry again for a while.

let me know the results.

cheers
rajani

shesha said...

Hi Rajani garu,
I prepared the dish few days back. So will try the trick next time. Thanks for the prompt response :)

- Vardhani

shesha said...

Hi rajani garu,
i tried your trick and this time it came out really good. thank you

Rajani Rayudu said...

HI shesha,

Atlast......:-). I never cooked with turkey. Some how it is very chewy.

cheers
rajani

amarapuram said...

mrs Rajani thanks for lovely tips on chicken Biryani especially how to fry onions i keep reading your recipes they are very well explained and tasty

Rajani Rayudu said...

Hi Amara,

Thanks for your lovely comments. I am glad you are loving my tips.

cheers
rajani

Anonymous said...

hi rajani,
thanks for the dish posted....but telugu lo explain chesi unte inka effective ga undemo...anyways thanq :)

Rajani Rayudu said...

Hi andi,

Telugu ayite mana valake parimitam avutadhi english ayite andariki ardem avuthundi ani na prayatanem....
miku doubts vaste adagandi.........

cheers
rajani

dileep said...

Thank you so much. It was really yummy and we all enjoyed your recipe.Thanks for all your effort in posting such recipes.I really appreciate it. Keep up the good work

Rajani Rayudu said...

Hi Dileep,

Thanks for your feed back. I am glad it turned out good. Thanks for your lovely comments too........

cheers
rajani

solomonraju said...

iam raju fron vijayawada. mi vantalu chala bagaundi. i have some doubts in keema curry,jalapenos ante emiti telugulo emi antaru, and cayenne pepper ante emiti,please tell me

Rajani Rayudu said...

Hi Raju,

Jalapenos ante pachi mirchi different variety, chala karam vuntundhi. Meeku dorakakapote 4-5 chillies mamulu Indian mirchi veyachu. Cayenne pepper koda karam vuntundhi like intlo chesukune karam 1 tsp veste karam enta vuntundo, cayenne pepper 1/2 tsp veste karam vastadi. you can substitute to your mom's chilli powder.

google images:

Jalapenos:
http://www.google.co.nz/images?client=safari&rls=en&q=jalapenos&oe=UTF-8&redir_esc=&um=1&ie=UTF-8&source=og&sa=N&hl=en&tab=wi&biw=1217&bih=621

ok na
cheers
Rajani

snippetsnscribbles said...

Hi,
If I'm going to use ground chicken, do I still need to follow the same steps? I'd love to try this recipe because the pic looks awesome!

I have also tried your Kodi Kura recipe and loved it!

Thanks.

Rajani Rayudu said...

Hi Snippets,

If you are substituting with chicken for lamb, means no need to precook chicken, it cooks fast, so add when you add cooked lamb, saute for a while until pink disappears then proceed the same except you need to reduce water or no water at all, and no pressure cooking either in the end, can add little bit of kasoori methi for extra flavour. and proceed the same. Hope this helps you and let me know the result, I haven't tried it :-)

best of luck!

cheers
rajani

snippetsnscribbles said...

Thanks for letting me know, Rajani. I tried the recipe with chicken and it came out great! I did not have kasoori methi but even then, it had all the flavors we wanted and tasted awesome :)

Keep up the good work :) Thanks.

Rajani Rayudu said...

Hi SS,

You should send me the picture of your dish I would be happy to see it. I really wonder how it will be with chicken I mean the looks. How did you serve the curry with? just a thought may be we can add peas too for green color, then it might sound murg matar kheema :-)

cheers
rajani

pAmELa said...

what if i cant get poppy seeds where I am, can I substitute or replace with something else? does it make any difference?

Rajani Rayudu said...

Hi Pamela,

substitute with cashews.

cheers
rajani