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Keema in Peshwari style Recipe | Minced Mutton Curry

Sharing Peshwari Mutton Keema Recipe today. Minced meat is slow cooked with flavourful whole spices .

I am always fascinated by Dhaba food.Very often I get the chance on my Road-trips.The way they make mutton-keema is stupendous.

Peshwari mutton Keema Recipe

After trying it many times ,finally I ended making keema in peshawari style.

What is Peshawari cuisine

In this style of cooking ,spices and flavours are used in a controlled way. It has its own  rustic style cooking .

Check this Mutton Keema Samosa Recipe.

Check this Egg Roast Recipe here ! 

Most of Punjabi dishes are influenced by this method.May it Dal-makhani which is cooked at slow flame overnight or famous seekh-kebab.
Usually these are slow cooked resulting a robust mixture of spices and flavors in your taste bud.Extremely succulent satisfying all your senses.

Keema in Peshwari style Recipe | Minced Mutton Curry

Cooking is an art, but all art requires knowing something about the techniques and materials” ~ Nathan Myhrvold ~

Peshawari Mutton keema recipe  , a scrumptious dish is a perfect blend of flavors. Try this and you never gonna disappoint your loved one.You can pair this with flat bread or vegetable pulao.

Print Recipe
Keema in Peshwari style
Keema in Peshwari style Recipe | Minced Mutton Curry
Course Main Dish
Course Main Dish
Keema in Peshwari style Recipe | Minced Mutton Curry
  1. Dry roast coriander seeds & cumin seed.Add ginger,garlic,fried onion ,dried chilis, anaar-dana and grind to coarse paste.Mix this paste,salt and curd to minced mutton .Leave it for minimum 30 minute (or 2 hour max).
  2. After a good marination,mix chopped tomato to it.Leave it aside for 15-30 min only.
  3. Heat oil in a heavy bottom pan at medium heat.Add slowly marinated mutton to it.Now stir it contentiously for 2-3 min.Keep in mind that to cook perfect keema you need to maintain a medium temperature(170 F).Slow cooking of your mince makes it perfect , if you make your temperature high enough than it will be chewy and loose its moisture.
  4. Cook the keema uncovered for about 8-10 min till it almost done.Now break an egg in a bowl and mix well with a spoon.Add cornflour to it and mix.Add this mixture to keema stirring it slowly with your spatula.Mix well and let it cook for another 5 min.Adjust salt.
1 Comment
  1. mrkk08 says

    ← Keema in Peshwari style

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