Keema (minced meat) curry is a flavourful and comforting dish. Using the BIR-style base sauce, you can simplify and elevate the process. Here's a recipe for Keema Curry using the BIR base sauce:
Tempering Spices: Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Onion & Ginger-Garlic Paste: Add the finely chopped onion and sauté until translucent. Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Spices: Add the red chilli powder, ground coriander, ground cumin, and turmeric powder. Stir for a minute until aromatic.
Minced Meat (Keema): Add the minced meat to the pan, breaking it up and ensuring it's well mixed with the spices. Cook until it's browned.
BIR Base Sauce: Pour in the BIR base sauce and mix well. Allow the mixture to simmer for about 10 minutes so the flavours meld.
Additional Ingredients: If you're adding peas, introduce them now. Please stay in the chopped green chillies if you're using them. Let it simmer until the peas are cooked.
Yoghurt: Reduce the heat to low and gradually add the whisked yoghurt to the curry, stirring continuously to ensure it doesn't curdle. This adds a creamy texture and a tangy flavour.
Final Touches: Sprinkle in the garam masala and adjust salt as needed. Let it simmer for another 5-7 minutes. If the curry is too thick, add a splash of water or stock to reach your desired consistency.
Garnish & Serve: Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice. This adds a fresh contrast to the rich curry.
Serve your BIR-style Keema Curry with Indian bread like naan, roti, or steamed rice. The rich flavours from the base sauce combined with the spices and minced meat make for a delicious, comforting dish. Enjoy!