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Kadai Keema


600g minced lamb (keema)
1 cup yoghurt
10g ginger-garlic paste
10ml lemon juice
10g garam masala
3/4 cup capsicum (red, green and yellow)
Green chillies, slit lengthwise
Coriander powder
Cumin powder
Tomato, finely chopped
Kadai masala, (readily available at Indian supermarkets)
Oil, for frying
Salt, to taste
Fresh coriander, chopped,
for garnishing
Ginger, julienned, for garnishing


Mix together keema, ginger-garlic paste, yoghurt, lemon juice, garam masala and seasoning in a large bowl. Cover and refrigerate, allowing the keema to marinate for three to four hours. Heat oil in a frying pan on medium heat. Add green chillies and sauté till they start to sizzle. Add the marinated keema, along with the marinade. Stir for five to seven minutes without breaking the pieces. Add tomato, capsicum, coriander and cumin powders, then sauté well. Sprinkle some water over the keema. Cover the pan and let it cook until done. Ideally, a bit of thick sauce should remain. Place keema in a serving dish and garnish with ginger juliennes and fresh coriander. Serve with chapatis.


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