Since I am very fond of the green masala, I tried this variation to make the mince. Although it does involve a bit of effort (grinding the masala) the result is very nice. I served the keema with Arabic kuboos (a kind of flat bread that is baked in a hot oven) and it tasted wonderful!
This dish is a very basic recipe which you can make for your weekday meal. You can go ahead & add additional spices if you want to take the dish to a whole new level.
Keema Green Masala
Prep time: 15 mins | Cook time: 20 mins | Serves 4
- 1/2 kg ground/minced (keema) beef or mutton * see notes
- 3 medium sized onions finely minced
- 3 medium sized tomatoes finely chopped
- 2 teaspoons vinegar (optional)
- 2-3 tablespoons finely chopped coriander & mint (for garnishing)
- 2-3 tablespoons oil or ghee
To be ground to paste:
- 4 green chillies slit (adjust to taste)
- 1 packed cup of coriander & mint leaves (3:1 ratio)
- 12 flakes of garlic
- 3″ piece of ginger
- 4 cloves
- 2″ piece of cinnamon or cassia bark
- 1/2 teaspoon turmeric powder
- 8-10 peppercorns (adjust to taste)
- 3 dry red chillies de-seeded (use only skins)
- 1 teaspoon cumin/jeera
- 1 marble sized ball of tamarind
1. Wash the mince once and allow to drain well on a fine slotted colander * see notes. Grind all ingredients mentioned under ‘To be ground to paste’.
2. Heat oil or ghee in a heavy bottomed pan (you may use a pressure cooker) and fry the minced onions till light brown. Add the chopped tomatoes and fry till they turn mushy, you can sprinkle some salt to speed up this process. When the oil begins to leave from the sides add the ground masala and fry well for 2-3 minutes.
3. Put in the minced meat, add salt (adjust accordingly if you have already added some to fry the tomatoes) and vinegar (optional). On a slow flame continue to fry until the keema is dryish (but juicy). If you are using a pressure cooker you can cover it after adding the salt & vinegar and pressure cook for 2 whistles or depending on how tender the mince is (or how coarsely it has been ground).
4. When done, garnish with chopped coriander & mint and serve hot with chapatis, rotis, pulkas, rice or bread
If you like dishes prepared with green masala (made with ground coriander/cilantro & mint leaves) you may also try these recipe:
Chicken Green Curry (Without Coconut)
Mum’s Chicken Green Biryani (Pressure Cooker Method)