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Kaccha Keema Curry

Mar-02-2016
Jyothi Rajesh
10 minutes
Prep Time
60 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Kaccha Keema Curry RECIPE

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!

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. 2 and 1/2 cups mint leaves (tightly packed)
  2. 2 and 1/2 cups coriander leaves (tightly packed)
  3. 12 to 15 numbers green chilies (adjust as per your spice preference)
  4. 2 big sized onions
  5. 1 tomato
  6. 1/2 cup grated coconut
  7. 500 grams minced meat (mutton )
  8. salt to taste
  9. 2 tablespoon oil
  10. 4 cloves
  11. 1 inch cinnamon stick
  12. 2 cardamoms
  13. 1 tablespoon coriander powder
  14. 1/2 + 1/2 teaspoon turmeric powder
  15. water as required

Instructions

  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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