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Kheema fry is a dry side dish that is prepared in many ways across the country. The Kheema Fry that we are making here is an Andhra recipe. As is the case with most Andhra recipes, the spice content is very high. This kheema recipe is very dry and therefore its more spicy. The specialty of Kheema fry is that it is cooked with methi or fenugreek leaves. Fenugreek has a unique bitter under-taste that gives this Indian mutton recipe a different flavour.
As this recipe is to prepare kheema fry, it has to be very dry. That is why, you need to cook the kheema with minimal water for this dish. In fact, you can even cook the kheema without water in a dry pan to evaporate the water and then mix it with the spices.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
- Minced lamb or kheema- 800gms
- Turmeric- 1tsp
- Curry leaves- 10
- Onion- 1 (chopped)
- Ginger garlic paste- 1tbsp
- Green chillies- 4 (chopped)
- Tomato- 1 (chopped)
- Red chili powder- 1tsp
- Coriander powder- 1tsp
- Garam masala- 1/2tsp
- Methi or Fenugreek leaves- 1 cup (without stems)
- Oil- 3tbsp
- Salt as per taste
- Coriander leaves- 2 sprigs (chopped)
- Cook the kheema with salt and turmeric in a pressure cooker for the duration of 2 whistles. Add just 1 cup of water for boiling the kheema.
- Meanwhile, heat oil in a deep bottomed pan. Season it with curry leaves and green chillies.
- Add onion to the pan and saute for 3-4 minutes on a low flame. Then add ginger garlic paste and cook for another 2-3 minutes.
- Add tomato and season with salt, red chilli power and coriander powder.
- Cook for the duration of 3-4 minutes. Then pour the boiled kheema (after squeezing out extra water) into the pan.
- Stir well to mix and cook for 3-4 minutes more.
- Add the fenugreek leaves and garam masala and mix well.
- Cover and cook on low flame for another 10 minutes.
Garnish your Andhra style Kheema Fry with coriander leaves. You can have it with rotis or as a side dish with sambar rice.