Kaccha Keema Curry | How to make Kaccha Keema Curry

By Jyothi Rajesh  |  2nd Mar 2016  |  
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  • Kaccha Keema Curry, How to make Kaccha Keema Curry
Kaccha Keema Curryby Jyothi Rajesh
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    2

    People

102

0





About Kaccha Keema Curry

The curry is green in color as it uses a lot of mint and coriander leave and green chilies for the spice. Red chili powder is never used in this recipe and the meat balls are never deep fried. They are cooked in the gravy. This curry is a sure winner!

Kaccha Keema Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Jyothi Rajesh teaches how to make Kaccha Keema Curry step by step in detail. This makes it easy to cook Kaccha Keema Curry in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Kaccha Keema Curry at home. This amazing and mouthwatering Kaccha Keema Curry takes 10 minutes for the preparation and 60 minutes for cooking. The aroma of this Kaccha Keema Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kaccha Keema Curry is a good option for you. The flavour of Kaccha Keema Curry is palatable and you will enjoy each and every bite of this. Try this Kaccha Keema Curry and impress your family and friends.

Kaccha Keema Curry

Ingredients to make Kaccha Keema Curry

  • 2 and 1/2 cups mint leaves (tightly packed)
  • 2 and 1/2 cups coriander leaves (tightly packed)
  • 12 to 15 numbers green chilies (adjust as per your spice preference)
  • 2 big sized onions
  • 1 tomato
  • 1/2 cup grated coconut
  • 500 grams minced meat (mutton )
  • Salt to taste
  • 2 tablespoon oil
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 cardamoms
  • 1 tablespoon coriander powder
  • 1/2 + 1/2 teaspoon turmeric powder
  • Water as required

How to make Kaccha Keema Curry

  1. Heat 1 teaspoon of oil in a pan. Saute the sliced onions until they turn translucent. Add the roughly chopped tomatoes and cook until the tomatoes turn soft.
  2. Next add the chopped 12 green chilies, 2 cups mint leaves and 2 cups coriander leaves and cook for about 3 to 5 minutes. Add a teaspoon of salt and mix well. Remove from flame and allow it to cool.
  3. In the same pan, add the grated coconut and saute till it turns golden brown. Remove from stove and let it cool completely.
  4. Grind the roasted coconut and mint-coriander-onion-tomato mixture with a little water to form a smooth paste. Keep aside.
  5. Wash the minced meat well. Add salt to taste with turmeric powder, finely chopped coriander leaves and mint leaves (1/2 cup each), 4 green chilies(finely chopped) and mix it well. Make small balls and keep aside.
  6. Add the remaining oil to a wide pan. Then add cardamom, cinnamon, cloves. Add ground green paste and cook for about 3 to 5 minutes.
  7. Add coriander powder, turmeric powder, salt to taste and mix well. Add water as required. Bring it to boil.
  8. Next add the raw meat balls to the curry. Cover and cook in a low flame until the meat balls are completely cooked {for about 45 minutes}.
  9. Check for seasoning and adjust if needed. Turn off flame and serve this kaccha keema curry with piping hot rice.

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