Friday, 16 May 2014

Corn Keema Lajawab

We had some friends coming over, so while deciding the menu I have given our regular mutton curry a miss and bought some mutton keema / minced mutton. Now when it comes to the keema recipes, keema matar or minced meat cooked with green peas is the obvious choice. Here again, to give it a twist, I have used sweet corn and the dish was marvelous. 


  • Mutton Keema / Mince - 500 gms
  • Potato -, 2, boiled
  • Sweet Corn - 1 cup
  • Onion - 3, chopped
  • Garlic Paste - 1 tbsp
  • Ginger Paste - 2 tbsp
  • Green Chilli Paste - 2 tsp
  • Kashmiri chilli powder - 2 tsp
  • Curd - 2 tbsp, whisked
  • Whole cumin - 1 tsp
  • Cumin and Coriander powder - 1 tsp each
  • Salt, Turmeric
  • Sugar - 1 tsp
  • Garam masala powder - 1 tsp

Pressure cook the minced mutton with 1 tbsp ginger paste, 1 tsp garlic paste and salt with very little water.

Roughly mash and keep aside.

Add oil in a pan and when it is hot, add whole cumin. Let it splutter.

Next add chopped onion and fry them a little with a pinch of salt and sugar till golden brown. Next add the remaining ginger garlic paste, green chilli paste and fry well.

 Mix all the powdered masalas, ( cumin, coriander, kashmiri chilli powder, turmeric and salt ) in 1/2 cup of water. It is better, if you soak the powdered masalas beforehand. Add this masala water to the fried onion mix.

When masalas are fried and oil comes out, add the beaten curd and mix well again. Let the oil float.

Add the boiled mince to the masala and mix well. Add any remaining liquid also. Let it boil for some time.

When keema is almost cooked, add the boiled potato cubes.

Add the sweet corn also and mix well.

Soak 1 tsp kashmiri chilli powder and 1 tsp garam masala powder in 2 tbsp of water. Add this water to the pan and incorporate well. Boil over very low heat till oil comes out. 

Remove from heat and serve with Roti / Indian flat bread!!

Related Posts Plugin for WordPress, Blogger...