Hyderabadi Kemma curry with tomatoes

 Hyderabadi Kemma curry with tomatoes

Minced goat meat (Keema) - 300 gms
Onion - 3 medium or 2 cups (chopped)
Ginger garlic paste - 2 tsp
Red chili powder - 2 tsp ( I used 1 tsp of regular chili powder and 1 tsp Kashmiri chili powder)
Turmeric - 1/2 tsp
Salt - 1 tsp or to taste
Green chili - 4 whole
Coriander leaves - 1/2 cup

Kasoori Methi - 1/2 tsp crushed

Meat masala - 1 tsp ( I used shan)

Tomatoes  - 2 ( cut into cube size)

Garlic - 8-10 big ones ( optional)

Method :

1. Heat oil in a pressure cooker, add onions, and fry till golden brown
2. Now add ginger garlic paste, red chili powder, turmeric, salt and mix well
3. Now add keema and mix well for 2 mins. for 4 whistles on medium heat.
5. Now switch off the flame and once pressure is released, open the lid and cook for 2 mins
6. Now add tomatoes, coriander leaves, green chili, and kasoori methi to cooked keema and cook for 5 mins until tomatoes are soft.
7. Now add garlic, meat masala, 1/4 cup water and close the lid and cook on low flame for 10 mins and it's ready to serve with roti or rice.

or 

Hyderabadi Kemma curry with tomatoes

Oil- 3 tbsp

Minced goat meat (Keema) - 300 gms

Onion - 3 medium or 2 cups (chopped)

Ginger garlic paste - 2 tsp

Red chili powder - 2 tsp ( I used 1 tsp of regular chili powder and 1 tsp Kashmiri chili powder)

Turmeric - 1/2 tsp

Salt - 1 tsp or to taste

Water - 1/2 cup

Tomatoes  - 3 medium ( chopped)

Green chili - 4 whole

Coriander leaves - 3/4 cup chopped

Kasoori Methi  / dried fenugreek leaves- 1/2 tsp crushed

Meat masala - 1 tsp ( I used shan)

Garlic - 8-10 big ones ( optional)

Water - 1/4 cup

Method :

1. Heat oil in a pressure cooker, add onions and fry till golden brown

2. Now add ginger garlic paste, red chili powder, turmeric, salt and mix well

3. Now add keema and mix well for 5 mins. Close the lid and give 4 whistles on medium heat.

5. Now switch off the flame and once pressure is released, open the lid and cook for 2 mins on medium heat

6. Now add tomatoes, coriander leaves, green chili, and kasoori methi to cooked keema and cook for 5 mins until tomatoes are soft.

7. Now add garlic, meat masala, 1/4 cup water and close the lid and cook on low flame for 10 mins and it's ready to serve with roti or rice.