Keema banany Ka Asaan Tarika by The Chief MR Scerets | Keema Recipe in Urdu

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  • Опубліковано 8 вер 2024
  • Keema banany Ka Asaan Tarika by The Chief MR Scerets | Keema Recipe in Urdu
    Keema, also known as minced meat curry, is a flavorful and aromatic dish commonly found in Indian and Pakistani cuisine. This versatile dish can be made with a variety of minced meats, including lamb, beef, or chicken, and is often cooked with a blend of spices, vegetables, and herbs.
    Ingredients:
    Minced Meat: Typically lamb, beef, or chicken.
    Onions: Finely chopped, providing a rich base for the curry.
    Tomatoes: Fresh or canned, adding a tangy and slightly sweet flavor.
    Ginger and Garlic: Freshly minced, offering depth and warmth to the dish.
    Green Chilies: Chopped, for a spicy kick.
    Spices: Commonly includes cumin seeds, coriander powder, turmeric, red chili powder, and garam masala.
    Bay Leaves and Cinnamon Stick: For an added layer of aromatic complexity.
    Peas or Potatoes: Optional, but often added for texture and additional flavor.
    Fresh Coriander Leaves: Chopped, for garnish.
    Oil or Ghee: For cooking.
    Salt and Pepper: To taste.
    Instructions:
    Preparation:
    Heat oil or ghee in a large pan over medium heat.
    Add cumin seeds, bay leaves, and a cinnamon stick, sautéing until aromatic.
    Sautéing Onions:
    Add finely chopped onions and cook until golden brown.
    Adding Aromatics:
    Stir in minced ginger, garlic, and green chilies. Sauté until the raw smell disappears.
    Cooking the Meat:
    Add the minced meat and cook until it turns brown, breaking it up with a spoon.
    Incorporating Spices:
    Sprinkle in coriander powder, turmeric, and red chili powder. Mix well to coat the meat.
    Tomatoes and Simmering:
    Add chopped tomatoes and cook until they soften and blend into the mixture.
    If using, add peas or diced potatoes at this stage.
    Simmering:
    Pour in a bit of water or broth if the mixture looks too dry.
    Cover and let it simmer on low heat until the meat is fully cooked and tender.
    Final Touches:
    Sprinkle garam masala and adjust salt and pepper to taste.
    Garnish with fresh coriander leaves before serving.
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