Keema Green Masala

Course Main Course

Cuisine Indian

Keyword Beef Mince, Green Chilli

Prep Time 15

Cook Time 20

Total Time 35

Servings

Author Shireen Sequeira

Ingredients

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

Instructions

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'.
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.
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).
When done, garnish with chopped coriander & mint and serve hot with chapatis, rotis, pulkas, rice or bread

Notes

1. Depending on whether you are using beef or mutton keema the cooking time may vary. Frozen mince should always be defrosted at room temperature, otherwise it will turn lumpy while it is being cooked.
2. While many people are of the opinion that there is no need to wash hygienically packed mince, I feel it is always advisable to do so. However, ensure that it is well drained before use or else the dish will turn watery. Wash & drain it at least for an hour prior to use.