Keema is a traditional dish of the India. Originally this word meant minced meat.It is typically minced-lamb curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs.
Thick curd, beaten
: 250 gms
Coriander powder (dhania)
: 1 1/2 tsp
Green ilaichis, crushed
Cumin seeds and fennel
: 1 tsp
Garlic - ginger paste
: 2 tsp
Mix the curd with next eight ingredients. Marinate for 1 hr at room temperature.
- Put oil in dish and heat for 2 minute. Drop in jeera and fennel and cook in covered 1 minute, add ginger and garlic paste and cook for another minute.
- Pour meat with its marinate, salt and peas. Micro high 6 minutes covered. Stir. Micro high 6 minutes. Standing time 4 minutes.
- Garnish with garam masala and coriander leaves.