Recipe: Appetizing Keema Pasta Curry

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Heat oil in a pan & temper with bay leaves, cumin seeds, cinnamon, cloves and cardamoms. Add remaining onion and stir fry till light brown. Now add the ground paste and continue to saute till the oil separates. You can have Keema Pasta Curry using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Keema Pasta Curry

1. It's 1 cup of mutton mince / keema, washed & drained.
2. It's 1/2 cup of pasta, boiled al dente with a pinch of salt & drained.
3. It's 3 tbsp. of oil.
4. You need 1-2 of bay leaves.
5. Prepare 1 of " cinnamon stick.
6. You need 2-3 of green cardamoms.
7. You need 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. It's 1 tsp. of cumin powder.
16. It's 1 tbsp. of red chilli powder.
17. Prepare 1 of tomato, chopped.
18. You need 1 tsp. of garam masala powder.
19. You need 1 tsp. of coriander leaves, chopped.
20. You need 1 tsp. of ghee.

Then add the curry powder and cook for a further minute. Whizz together the ingredients for the paste in a blender or food processor - add a splash of water if you need. 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.

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..

Create a spicy keema pau, a filling naan bread or a twist on the classic curry with our delicious keema recipes. Put some heat into your midweek meals. Add the ginger, hot chilli sauce or fresh chillies and curry paste. The Keema Matar is done when the peas are cooked and the gravy has thickened a little. You may garnish the curry with coriander leaves or leave it plain.