Spicy Green Mince Curry Recipe – Spicy Hara keema Recipe
Ingredients
- Mutton/Beef Mince 1/2 kg
- Oil 1 tbsp
- Butter/Ghee 1 tbsp
- Onions 2 medium, finely chopped
- Onion 1 medium, sliced
- Bay Leaf 1
- Cinnamon stick 1
- Star Anise 1
- Black Cardamom 1
- Black Peppercorns 6
- Ginger Paste 1 tsp
- Garlic Paste 1 tsp
- Coriander Powder 1 full tsp
- Cumin powder 1 full tsp
- Yogurt 3 tbsp
- Salt to taste
- Fresh Coriander Leaves 1 full cup
- Mint leaves 1/4 cup
- Green Chillies 5-6 or more to taste
- Garam Masala 1 tsp
- Dried Red Chillies 3-4
- Fresh Mint Leaves for the garnish
- Fresh coriander leaves for the garnish
Preparation
- Heat oil and butter and add chopped onion. Sauté until just softened.
- Add bay leaf, cinnamon stick, star anise, black cardamom, black peppercorns. Sauté until aromatic.
- Add ginger and garlic paste. Sauté until aromatic. Do not let it brown.
- Add salt, coriander powder, cumin powder and yogurt and mix well. Fry at high flames for 1-2 minutes until the color changes.
- Cover and cook for 15-20 minutes on low flame until the moisture is evaporated and oil starts to release. Do not overcook otherwise mince will be dry.
- In the meantime, make a fine paste of fresh coriander, fresh mint and green chilies with just a little water. Keep aside.
- When mince is ready, add green paste, sliced onions, garam masala and dried red chilies.
- Add to the mince and mix.
- Now cover and cook for 5 minutes on low flame until the onions are soft but still crunchy.
- Moist and spicy hara keema is ready. Garnish with chopped fresh mint and coriander leaves. Enjoy with Naan!
Spicy Green Mince Curry Recipe - Spicy Hara keema
Ingredients
- Mutton/Beef Mince 1/2 kg
- Oil 1 tbsp
- Butter/Ghee 1 tbsp
- Onions 2 medium finely chopped
- Onion 1 medium sliced
- Bay Leaf 1
- Cinnamon stick 1
- Star Anise 1
- Black Cardamom 1
- Black Peppercorns 6
- Ginger Paste 1 tsp
- Garlic Paste 1 tsp
- Coriander Powder 1 full tsp
- Cumin powder 1 full tsp
- Yogurt 3 tbsp
- Salt to taste
- Fresh Coriander Leaves 1 full cup
- Mint leaves 1/4 cup
- Green Chillies 5-6 or more to taste
- Garam Masala 1 tsp
- Dried Red Chillies 3-4
- Fresh Mint Leaves for the garnish
- Fresh coriander leaves for the garnish
Instructions
- Heat oil and butter and add chopped onion. Sauté until just softened.
- Add bay leaf, cinnamon stick, star anise, black cardamom, black peppercorns. Sauté until aromatic.
- Add ginger and garlic paste. Sauté until aromatic. Do not let it brown.
- Add salt, coriander powder, cumin powder and yogurt and mix well. Fry at high flames for 1-2 minutes until the color changes.
- Cover and cook for 15-20 minutes on low flame until the moisture is evaporated and oil starts to release. Do not overcook otherwise mince will be dry.
- In the meantime, make a fine paste of fresh coriander, fresh mint and green chilies with just a little water. Keep aside.
- When mince is ready, add green paste, sliced onions, garam masala and dried red chilies.
- Add to the mince and mix.
- Now cover and cook for 5 minutes on low flame until the onions are soft but still crunchy.
- Moist and spicy hara keema is ready. Garnish with chopped fresh mint and coriander leaves. Enjoy with Naan!