My usual bike ride to Uran is never complete without enjoying Keema Pao at Varhadi Misal Hotel, located at Uran Naka. This experience benefits me in two ways: first, it satisfies my taste buds and fills my stomach; second, I get the chance to shop for fresh seafood at the market across from the hotel. Trust me, the quality and prices are better than those in other local markets. The taste of mutton keema lingers in my mind all the way home.
Putting memories aside, I plan to cook some delicious Alu Keema for a weeknight dinner. The rainy weather is perfect for relishing this dish with buttered pao or paratha. The meaty and creamy concoction of keema cooked with delicate spices, served with buttered pao, is truly next level. I encourage you to try my recipe for an upcoming Sunday breakfast. Happy cooking!
Ingredients:
Mutton Keema – 500 gms
Onion – 100 gms
Tomato – 30 gms
Green chillies – 5 gms
Potatoes – 150 gms
Cinnamon – 1/2 inch stick
Black Cardamom – 2 pcs
Coarse Red Chilli Powder – 2 tbsp
Ginger-garlic paste – 2 tbsp
Clove powder – a pinch
Turmeric – a pinch
Coriander powder – 1 tsp
Garam masala – 1 tsp
Salt – to taste
Sesame Oil – 30 ml
Lemon juice – 1 tbsp
Red Chilli paste ( optional ) – 2 tbsp
Instructions:
1 ) Steam the mutton keema to three whistles and set it aside.
2 ) While the keema is being done, mince the onion and tomato to a paste. Dice and parboil the potatoes. Chop the Green Chillies and set aside.
3 ) Heat oil and roast the onion, tomato paste, and green chillies along with ginger-garlic paste till dark brown. Add the spices and red chilli paste except garam masala and roast further for two minutes.
4 ) Add the keema and mix well. Add a little hot water. Add salt and garam masala along with the potato. Cover and cook for fifteen minutes on a slow flame. Serve hot garnished with chopped coriander and lime juice.
P.S: Cooking time might vary depending on the quality of mutton. Check before serving.
