Authentic South Indian Style Keema Curry Recipe by cookpad.japan
Authentic South Indian Style Keema Curry Cooking Instructions 1 Finely chop the garlic, onion and tomato. Make the green peas ready. Use frozen peas as-is. Soak the raisins in lukewarm water. 2 Heat oil in a frying pan, and add cumin seeds. Stir fry until they're no longer making a cracking sound. Add garlic and onion and stir-fry until softened. 3 Add ground meat of your choice and stir fry over low heat. (I used ground lamb here, but you can use pork or chicken.) Stir fry until the color changes. 4 Add chopped tomato and continue stir-frying. 5 Add curry powder. 6 When the curry powder is well incorporated, add green peas and stir fry again. If you use frozen peas as-is without defrosting, they won't smell like they were frozen. 7 Add coconut milk (or vegetable stock) and salt and mix well. Taste and adjust the seasoning if needed, and simmer until the sauce is reduced. 8 Add raisins halfway through the simmering process. If you are using large dried fruit like apricots, chop before soaking in lukewarm water. 9 Squeeze lemon juice and it's done. Serve with hot rice. You can freeze this curry for up to 3 months. 1 Finely chop the garlic, onion and tomato. Make the green peas ready. Use frozen peas as-is. Soak the raisins in lukewarm water. 1 Finely chop the garlic, onion and tomato. Make the green peas ready. Use frozen peas as-is. Soak the raisins in lukewarm water. 2 Heat oil in a frying pan, and add cumin seeds. Stir fry until they're no longer making a cracking sound. Add garlic and onion and stir-fry until softened. 2 Heat oil in a frying pan, and add cumin seeds. Stir fry until they're no longer making a cracking sound. Add garlic and onion and stir-fry until softened. 3 Add ground meat of your choice and stir fry over low heat. (I used ground lamb here, but you can use pork or chicken.) Stir fry until the color changes. 3 Add ground meat of your choice and stir fry over low heat. (I used ground lamb here, but you can use pork or chicken.) Stir fry until the color changes. 4 Add chopped tomato and continue stir-frying. 4 Add chopped tomato and continue stir-frying. 5 Add curry powder. 5 Add curry powder. 6 When the curry powder is well incorporated, add green peas and stir fry again. If you use frozen peas as-is without defrosting, they won't smell like they were frozen. 6 When the curry powder is well incorporated, add green peas and stir fry again. If you use frozen peas as-is without defrosting, they won't smell like they were frozen. 7 Add coconut milk (or vegetable stock) and salt and mix well. Taste and adjust the seasoning if needed, and simmer until the sauce is reduced. 7 Add coconut milk (or vegetable stock) and salt and mix well. Taste and adjust the seasoning if needed, and simmer until the sauce is reduced. 8 Add raisins halfway through the simmering process. If you are using large dried fruit like apricots, chop before soaking in lukewarm water. 8 Add raisins halfway through the simmering process. If you are using large dried fruit like apricots, chop before soaking in lukewarm water. 9 Squeeze lemon juice and it's done. Serve with hot rice. You can freeze this curry for up to 3 months. 9 Squeeze lemon juice and it's done. Serve with hot rice. You can freeze this curry for up to 3 months. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp