Keema Kura

Minced mutton curry with peas and spices. Telangana-style keema for rice and roti.

Time 43 min · Serves 3 · 231 kcal · Telangana

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Tomato — 80 g (chopped)
• garam masala powder — 3 g (whole)
• Turmeric Powder — 2 g (ground)
• onion — 100 g (chopped)
• green peas — 100 g (chopped)
• coriander powder — 4 g (ground)
• Mutton — 100 g (chopped)
• Red Chilli Powder (Lal Mirch) — 4 g (ground)
• salt (optional) (whole)
• ginger garlic paste — 15 g (paste)

Tempering

• Curry Leaves — 2 g (ground)
• Coconut Oil — 2 tbsp (whole)
• Urad Dal — 1 tsp (whole)
• Mustard Seeds (Black) — 1 tsp (whole)

Method

1. Heat coconut oil in a kadhai. Add mustard seeds and urad dal, let them splutter and turn golden, then add curry leaves.
2. Add chopped onion and saute until golden brown.
3. Add ginger-garlic paste, saute for a minute until the raw smell disappears.
4. Add chopped tomato and cook until it softens and the oil separates from the masala.
5. Add turmeric, red chilli powder and coriander powder. Mix well, then add the minced mutton, coating it with the masala.
6. Add the green peas, cover and cook on medium-low flame, stirring occasionally, until the mutton is fully cooked and the mixture is semi-dry.
7. Sprinkle garam masala, adjust salt, garnish with coriander leaves. Serve hot with rice or roti.

Common questions

How many calories in one plate of Keema Kura?

231 kcal per plate.

How much cooking time?

43 min — 20 min prep, 23 min cooking.

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