Keema Mirch
Keema Mirch is a delicious dish whose flavors come from minced mutton, dry red chillies, green peppers, and lemon juice. This dry keema preparation is excellent with hot rotis or naan and a green salad.
Cooking
Heat oil in a kadhai. Add bay leaf, cardamom, cinnamon, and cloves.
Reduce heat to medium low and add ginger and garlic. Stir and fry for a minute and add keema. Fry for 4-5 minutes on medium heat.
Add freshly ground red chillies, and salt and stir fry till oil starts leaving the sides (about 5 minutes).
Add doi (curd) and cook further for 4-5
Add little water at a time if the curry becomes too dry and starts to stick to the bottom of the pan.
Add lemon juice, chopped cilanto/coriander leaves, green chillies, and mint leaves. Stir fry for 3-4 minutes and remove from heat.
Serving Suggestions
Serve with Roti/Chapatis, Luchi, or Naan. May
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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