Keema Fry Raju’s

 

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Keema Fry Raju's

We use poppy seeds for this fry they are cooling and balance the heat which the mutton generates. Poppy seeds are high in B vitamins and Calcium. They give good gravy for the dishes.  

Course Side Dish
Cuisine Indian, South
Keyword Keema Fry Raju's
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 kg Keema (minced Meat)
  • 4 tsp Poppy Seeds
  • 2 tsp Coriander Seeds
  • 1/2 tsp Clove and Cinnamon Powder 2:3
  • 11/2 tbsp Ginger Garlic Paste
  • 1/2 tbsp Turmeric
  • 2 tsp Salt leveled
  • 2 tsp Chili Powder heaped
  • 6 tbsp Oil
  • 2 Tomatoes
  • 2 Onions

Instructions

  1. First clean the Keema thoroughly, squeeze the excess water take it in the cooker and cook till the water from the keema evaporates now add chili powder, turmeric, salt, ginger garlic paste, poppy seed paste, coriander powder ( poppy seeds and coriander seeds can be fried and powdered) and clove and cinnamon powder and fry for 2 minutes and then add 1/4 glass water and close the lid and cook for 15 to 20 minutes after the whistle.

  2. Now take a pan add oil and add onion pieces and fry till light brown then add tomatoes and fry till they get mushy, keep stirring in between.

  3. Then to this add the boiled keema and fry till the oil starts to surface garnish with corriander leaves and switch off.

  4. Serve hot with rice or chapatis.