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Ramazan Special: Butter Keema Masala
Butter keema masala recipe is one of the most nutritious recipes as its main ingredients are butter, yoghurt and mutton. Yogurt is rich in calcium and other nutrients, while meat contains all the essential proteins. It is a complete diet and tasty as well.
Al Kabsa Saudi Recipe For Ramazan
If you love mutton, then you should try out this butter keema masala recipe. It is one of the best keema recipes in the country. Butter and dahi added in it distinguishes the recipe from the usual keema curry made in Indian homes. It is one of the best curries as it gives a creamy taste of butter and sour taste of dahi. Yoghurt cuts down the strong spicy taste and makes the dish good for the taste buds. Have a look at yummy butter keema recipe.
Serves:
6
people
Preparation
Time:
15
minutes
Cooking
Time:
40
minutes
-
Beef
or
mutton:
1
kg
-
Butter:
one
cup
-
Yoghurt:
500
grams
- Ginger paste: 3 teaspoons
- Garlic paste: 3 teaspoons
- Onion: 3 pieces
- Tomato: 2 pieces
- Cloves: 5 to 7
- Cinnamon: 1-inch stick
- Black cardamom: 2 pieces
-
Green
cardamom:
2
pieces
-
Green
chillies:
6-7
pieces
-
Bay
leaves:
2
pieces
-
Salt
for
taste
-
Red
chilli
powder:
3
teaspoons
- Fresh coriander leaves
Method
Of
Preparation:
Heat
oil
in
a
frying
pan.
Add
cloves,
cinnamon,
green
cardamoms,
black
cardamom,
bay
leaves,
green
chillies
and
chopped
onions
and
saute
for
some
time.
Add
ginger
and
garlic
paste
to
it.
Add
a
cup
of
water
and
mix
it
well.
Cook
for
some
time.
Add
oil
in
a
pan
and
heat
it.
Add
keema
and
fry
it
for
some
time.
Add
chopped
tomatoes
to
it
and
mix
it
well.
Cook
it
for
some
time.
Add
butter
to
the
keema
mixture
and
mix
well.
Now,
add
the
keema
mixture
to
the
earlier
masala
mixture.
Mix
it
well
and
add
salt,
red
chilli
powder
and
cook
it
well
till
it
gets
dry.
Add
yoghurt
and
mix.
Reduce
flame,
cover
and
cook
till
the
yoghurt
added
is
all
absorbed
in
the
keema.
Garnish
with
chopped
green
and
red
chillies
and
coriander
leaves.
Serve hot with naan or chapatti.
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