Moradabadi Keema
Dry-cooked minced mutton with green peas and aromatic spices. Served with tandoori roti.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- green peas — 200 g (chopped)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Mutton — 400 g (chopped)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash the mutton keema (minced mutton) thoroughly and drain well.
- Heat the oil in a kadhai, add the cumin seeds and let them splutter.
- Add the mutton keema and cook on medium-high flame for 5 minutes, stirring often, until it changes colour and releases its moisture.
- Add the coriander powder, red chilli powder, turmeric powder and salt, and mix well into the keema.
- Cover and simmer on low flame for 15 to 18 minutes, stirring occasionally, until the mutton is nearly tender.
- Add the green peas and continue cooking for another 8 to 10 minutes until the peas are soft and the keema reaches a semi-dry consistency with very little liquid left.
- Garnish with chopped coriander leaves and serve the Moradabadi keema hot with roti or paratha.
Common questions
- Moradabadi Keema ko English mein kya kehte hain?
- मुरादाबादी कीमा ko English mein Moradabadi Keema likhte hain.
- Ek plate Moradabadi Keema mein kitni calories hoti hain?
- 315 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 15 min taiyari, 35 min pakana.