Thursday, 15 January 2015


Each region of India has its own style of preparing  Keema, keeping the basic ingredients as same.
Remembering childhood, going out with mom was a pleasure for two reasons.... a new dress and a keema cutlet from popular outlets. In a normal middle class home then.... getting a new dress other than festivals was a thing of joy.... inexplicable! So far as keema cutlets were concerned, this fatso finished one in 5 minutes and wanted more. Mom's warning came as a thunder blow.... too much outside food is not good for your health and along with it the assurance, I will prepare for you soon. The happy me came back home happily dreaming of keema cutlet and curry and stew. My dreams did come true..... in few days.

I always wished to be a very good home maker like my mom, though far from being so. Yet heard from different sources that my senior does speak very positive about his wifey. The happier me dedicates more time in the kitchen.  The junior says nothing but refuses to eat from the school canteen for a single day. This makes me happily engaged in the kitchen, I love being there.

Keema preparations are regular at home because they go very well with Indian breads and my men love them. The basic ingredients for this dish are lamb /mutton keema, onion, ginger and garlic, yogurt, chilli paste and green peas.


Mutton / Lamb Keema : 500gm [minced lamb / mutton]
Plain Yogurt : 100 gm
Onion : 2[big]
Ginger Paste : 1tsp
Garlic Paste : 2tbsp
Green Chilli Paste : 2tsp
Kashmiri Chilli Powder : 1tsp[adds colour only]
Coriander Powder : 1tsp
Salt : As required
Turmeric Powder : 1 tsp
Green Peas : 1cup[small]
Bayleaf : 1
Bengali Garam Masala : 1/4tsp [an equal amount of cinnamon, green cardamom and cloves dry roasted and powdered]
Oil : 3 tbsp + 1tsp


Wash the mutton keema thoroughly through a strainer. Transfer into a bowl. Beat the yogurt and pour onto it. Add salt and turmeric, 1tsp oil and mix well. Keep covered for 2 hours. Slice the onions and wash them.

Heat oil in a wok. Wash the green peas and add little salt in it. Add to the oil and saute for 2 minutes at low heat. Take out and keep aside. Temper the same oil with a bayleaf.

Add the sliced onions and fry till brown. Add the ginger-garlic and  green chilli paste. Fry well till the oil separates from the spices. Now add the turmeric powder, salt, coriander powder and Kashmiri red chilli powder. Mix well and saute for 1 minute.

Add the marinated keema along with the marinade. Fold in well. Cover and cook for about 30-40 minutes till the juice dries up. All the cooking has to be done at low heat. Uncover and stir every 4-5 minutes.

Add l/2 cup warm water. As it comes to boil, add the  sautéed green peas. Cook for 3-4 minutes, add the Bengali garam masala powder, stir and switch off.

Serve with your choice of bread, I love it with rice!!