HARA MASALA MUTTON KEEMA | GREEN KEEMA RESTAURANT STYLE | GREEN MINCE CURRY скачать в хорошем качестве

HARA MASALA MUTTON KEEMA | GREEN KEEMA RESTAURANT STYLE | GREEN MINCE CURRY

Hara Keema Masala | Green Keema Restaurant Style | Green Mince Curry | Green Keema Recipe | Keema Masala | Keema Curry | Mutton Keema Masala | Mutton Keema Curry | Minced Meat Recipe | Minced Meat Curry Ingredients for Hara Masala Mutton Keema: Minced Meat (Keema) - 500 gms (goat or lamb) To make Green Masala Paste: Spinach (Palak), chopped & blanched- 100 gms. Coriander leaves, chopped- 3/4 cup Mint leaves- 1/2 cup Green chillies, halved- 6 Ginger, chopped- 1 inch piece Garlic cloves- 8 cloves Cumin seeds- 1 tsp Whole Black Peppercorns- 10-12 Whole Spices: Green Cardamom-4 Cloves- 4 Cinnamon- 2 small pieces Bay leaves- 2 Spice Powders: Turmeric Powder- 1/2 tsp Coriander Powder- 3 tsp Garam Masala Powder- 1 tsp Other Ingredients: Curry leaves- 15-20 Onions, chopped fine- 200 gms Tomato chopped- 2 medium (150 gms) Green Peas- 1 cup Refined Oil- 4 tbsp Salt- 1 tsp + 1/4 tsp Coriander leaves chopped as garnish- 3 tbsp Preparation: To make the Green Masala paste, wash, chop the spinach leaves and keep in a bowl. Add boiling water to it and soak for 3 mins to blanch the spinach leaves. Strain in a colander and wash it with cold water. Chop the coriander leaves, take out the mint leaves and cut the green chillies. Peel the ginger and the garlic cloves. Add all the items indicated for the paste in a blender/ grinder and blend into a paste. Add 2 tbsp of water to make it into a paste. Chop the onions, tomatoes and coriander leaves for garnish. For green peas, either use shelled fresh green peas or frozen ones washed and thawed. Process: Heat oil in a pan and add the whole spices and bay leaves. Give a stir and when it splutters, add the curry leaves. Give a stir and add the chopped onions. Fry on medium heat for 8-9 mins till light brown. Add the chopped tomatoes and 1/4 tsp of salt. Fry for 3-4 mins on medium heat till the tomatoes are soft. Now add the green paste made earlier and turmeric powder. Mix and sauté on medium heat for 5-6 mins till oil separates. Add the minced meat and sear on high heat for 3-4 mins. Add the Coriander powder, Garam masala powder and salt, give a mix and fry on medium heat for 6-7 mins. Now add the green peas, mix and fry for 3 mins on medium to low heat. Add 250 ml water, give a mix and cover & cook on low heat for 20 mins till the meat is cooked. Garnish with chopped coriander leaves. #haramasalamuttonkeema #greenkeemamasala #greenmincecurry #harakeemamasala #keemamasala #keemacurry #spiceeats #spiceeatsrecipes #spiceeatsmutton