Recipe: Yummy Keema Pasta Curry

Keema Pasta Curry. Keema Curry (キーマカレー) is an Indian curry dish made of ground meat (usually lamb) and minced vegetables. Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma. Often served with pitta breads or with pilau rice.

Keema Curry recipe is another of the mutton keema recipe which is extremely easy to make and yet so wonderfully delicious. Made with tomato paste mixed with other spices, this will be such a pleasure to. A delicious quick and easy Keema recipe. You can cook Keema Pasta Curry using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Keema Pasta Curry

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

This minced lamb dish is perfect for midweek meals. It also freezes well and is adaptable to use beef mince. Keema curry (keema matar) is a delicious Indian/Pakistani ground meat and pea curry. This recipe is really rather exciting for me!

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..

My version of lamb keema matar is mainly Punjabi and Pakistani in influence. It features spice heat from both fresh peppers and Kashmiri. Keema Curry (Stove Top or Instant Pot). Keema Curry is a South Asian dish that traditionally would use lamb or even goat mince along with a delicious blend of spices for a simple flavoursome curry. Keema Curry & Chapati is a dish that made its debut in Cooking Mama: Cook Off.