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Indians have a fetish for spicy food. No wonder most of the kheema recipes that you might have come across use a lot of red chillies. However, red chillies are not very good for your stomach and digestion. But don't worry, there is enough variety in the Indian cuisine to suit your spice loving taste buds.
Shimla mirch kheema is an Indian curry brewed with minced meat and capsicums or bell peppers. We all know that bell peppers are mildly spicy. Ever wondered why this dish is called Shimla mirch kheema. It is because capsicums are called as 'Shimla mirch' in Hindi and this dish uses capsicum as the main spice. The blend of capsicum and kheema gives an aromatic presence to this Indian curry.
Shimla mirch kheema is a mutton recipe that cooks both quickly and easily. You need just a handful of ingredients to try this Kheema recipe.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
- Kheema or minced mutton- 500 grams
- Onion- 2 (cubed)
- Ginger garlic paste- 1tbsp
- Tomato- 1 (chopped)
- Green chillies- 2 (slit)
- Green bell pepper or capsicum- 1 (cubed)
- Dry fenugreek leaves- 1tbsp
- Coriander leaves(chopped) 2tbsp
- Red chilli powder- 1/2 tsp
- Curd- 2tbsp
- Salt- as per taste
- Oil- 2tbsp
- Heat oil in a deep bottomed pan. Season it with green chillies.
- Then add the onions and saute for 4-5 minutes on a low flame. Add the ginger garlic paste and cook for 1 minute.
- Then add the capsicum and mix it up. Cook for another 2 minutes on a low flame.
- After this, put spoonfuls of the kheema into the pan. Stir it well to mix with the other contents. Cook on a low flame for 5 minutes.
- Pour the tomatoes and sprinkle salt. Allow it to cook for 3-4 minutes more.
- Then add red chilli powder, fenugreek leaves and coriander leaves. Add 1 cup of water.
- Mix it up well, cover and cook on a low flame for 5 minutes.
- After this add the curd and whip it up with the gravy. Cover and cook for another 5 minutes.
Shimla mirch kheema curry is ready. You can have it with rice or rotis.