Kaccha Keema Curry | How to make Kaccha Keema Curry

0 reviews
Rate It!
ByJyothi Rajesh
Created on 2nd Mar 2016
  • Kaccha Keema Curry, How to make Kaccha Keema Curry
Kaccha Keema Curryby Jyothi Rajesh
  • Kaccha Keema Curry | How to make Kaccha Keema Curry (24 likes)

  • 0 reviews
    Rate It!
  • By Jyothi Rajesh
    Created on 2nd Mar 2016

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 an aromatic, flavorful and delicious dish which is very much popular in Hyderabadi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kaccha Keema Curry is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kaccha Keema Curry at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 60 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kaccha Keema Curry by Jyothi Rajesh in step by step with pictures so you can easily learn how to cook the perfect Kaccha Keema Curry at your home without any difficulties. Kaccha Keema Curry is one of the representative dishes of Hyderabadi which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time60mins
  • Serves2People
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.

Reviews for Kaccha Keema Curry (0)