# Keema Curry

A flavorful and aromatic curry made with minced meat, fresh herbs, and spices.

- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 500 g keema (mutton or chicken)
- 4–5 tbsp oil
- 1 small stick dalchini
- 2 whole hari elaichi
- 2–3 whole laung
- 2 medium onion, thinly sliced
- 1 1/2 tbsp adrak-lehsun paste
- to taste salt
- 1–1 1/2 tsp lal mirch powder
- 2 tsp dhaniya powder
- 1/2–3/4 cup water
- 1 packed cup fresh coriander leaves
- 4–6 green chillies
- 6–8 garlic cloves

## Instructions

1. Coarsely grind the fresh coriander leaves, green chillies, and garlic cloves together; do not process into a smooth paste.
2. Heat oil in a pan and add the sabit garam masala, including the dalchini, hari elaichi, and laung.
3. Add the thinly sliced onions and sauté until softened.
4. Mix in the adrak-lehsun paste, salt, lal mirch powder, and dhaniya powder, cooking until fragrant.
5. Add the keema and cook through.
6. Stir in the prepared coarse green chilli-garlic-coriander mixture.
7. Add the water as needed to reach the desired consistency and simmer until the dish is ready.

## Tips

- The green chilli-garlic mix should be ground coarsely, not a smooth paste.
- Adjust the quantity of lal mirch powder based on your heat preference.
- Adjust the number of green chillies based on the desired spice level.

## Source

- Original video: https://www.facebook.com/reel/1615440006167866/
- Creator: Ayesha Fatima
- Recipe page: https://www.cliprecipe.com/recipe/f65dcb94-cb53-4583-b46c-4df737a08524
- Extracted: 2026-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt