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Recipe: Perfect Keema Pasta Curry

Keema Pasta Curry. Keema - or in this instance, minced lamb - curry is a traditional, spiced curry of meat and peas in an aromatic sauce. The dish blends onion and tomato with cumin, cassia, cardamom and coriander to create a dish packed with flavour. Stir in the ground spices and tomato puree.

Keema Pasta Curry Fry for about three minutes, stirring regularly and then add the garlic and ginger paste, chillies and coriander stalks. Melt ghee in a large skillet over medium-high heat. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. You can cook Keema Pasta Curry using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Keema Pasta Curry

  1. It's 1 cup of mutton mince / keema, washed & drained.
  2. Prepare 1/2 cup of pasta, boiled al dente with a pinch of salt & drained.
  3. It's 3 tbsp. of oil.
  4. It's 1-2 of bay leaves.
  5. Prepare 1 of " cinnamon stick.
  6. You need 2-3 of green cardamoms.
  7. Prepare 4-5 of cloves.
  8. You need 1 tsp. of cumin seeds.
  9. Prepare 2 of onion, sliced.
  10. It's 1 of " ginger.
  11. You need 2-3 of garlic cloves.
  12. It's to taste of salt.
  13. Prepare 1/2 tsp. of turmeric powder.
  14. You need 1 tsp. of coriander powder.
  15. You need 1 tsp. of cumin powder.
  16. It's 1 tbsp. of red chilli powder.
  17. Prepare 1 of tomato, chopped.
  18. Prepare 1 tsp. of garam masala powder.
  19. Prepare 1 tsp. of coriander leaves, chopped.
  20. You need 1 tsp. of ghee.

Add the keema (minced beef) and cook on high heat until the water / liquid evaporates. Then add the chopped tomatoes, spices, yogurt and thinly sliced onion (raw). Keema is an Indian ground beef or lamb curry recipe simmered with peas, potatoes, tomatoes, coconut milk, and spices. "Keema" translates to minced meat (aka ground meat) and the traditional variations are prepared with either peas (keema matar) or potatoes (keema aloo) or in the case of this particular recipe, both. Add the onions and cook until golden.

Keema Pasta Curry step by step

  1. Grind 1 onion, ginger and garlic into a smooth paste. Keep aside..
  2. Heat oil in a pan & temper with bay leaves, cumin seeds, cinnamon, cloves and cardamoms. Saute for a few seconds. Add remaining onion and stir fry till light brown..
  3. Now add the ground paste and continue to saute till the oil separates..
  4. Add all the dry spices (except garam masala powder) and mix well..
  5. Add tomatoes & cook, covered, on a low flame till it is nicely mashed..
  6. Add the drained keema and cook till dry..
  7. Add 1 cup water, cover and simmer till the gravy thickens..
  8. When done, add boiled pasta, garam masala & ghee. Give it a toss and switch off the flame..
  9. Garnish with coriander leaves and keep it covered for 4-5 minutes..
  10. Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa..

Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala,. Pasta has become one of the most popular comfort foods in the world which is delicious and filling at the same time. Chicken Keema Pasta is a non-vegetarian recipe which is loved by meat lovers all over the world. This easy-to-make dish is a mouthwatering blend of minced chicken and penne pasta cooked in pureed tomatoes.

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