Chicken Keema

Emm today is a medley of food combination a little of this and that. I had wanted to try out keema, an Indian/Pakistani dish. Keema is actually minced meat and normally the main ingredient will be mutton/lamb/beef.

As both my kids and husband are not mutton/lamb lovers, I opted to try out with minced chicken, hence Chicken Keema. I was made to understand that many versions of keema existed, some with grean peas and some with potatoes, sometimes with both in. So I thought of making something authentic served the net as usual and found a hyderabad cuisine. Lets look at it.

Keema
source : http://hubpages.com/hub/Hyderabadi-Keema by skyfire

Ingredients:

1 lbs Lamb Mince
1/2 cup yogurt
4 tablespoon oil
1 Boiled Egg
2 Chopped Onion
1 Chopped ginger
1 tablespoon garlic paste
1 tablespoon coriander powder
1/2 cup chopped tomato
1/2 cup Chopped Coriander Leaves
1 tablespoon garam Masala
1 tablespoon red chili powder
1 tablespoon turmeric powder
1 tablespoon green chili paste
1 tablespoon cumin seeds
Salt as per taste

Method
In a bowl, add salt, yogurt, turmeric powder, garlic paste and mix it well with the mince chicken/mutton/lamb. Marinate for an hour or so.

In a frying pan, add 4 tablespoon of oil in it. Add garam masala and allow it to crackle. Also add chopped onions and let it heat till onions change color to slightly brown. Now add chopped ginger, coriander powder, red chili powder, green chili paste into pan and let it cook for 2 minutes. Again if you don’t want to make it too spicy then either skip green chili paste or add 1/2 tablespoon of green chili paste. ( I skipped the green paste)

Add chopped tomatoes and let it cook till fat leaves masala. Tomato can also be skipped if anyone wants to but it adds to the original recipe taste so if possible add it. Now add marinated lamb mince into the pan. Let it cook till you see the thick gravy. Add slice of boiled egg before you serve in plate.When it comes to serving add coriander leaves and serve it with lukmi, puri or roti. You can even flavor this dish with traditional charcoal seasoning

I skipped the charcoal part and I serve them with rice instead.