BIR-style Keema Curry from scratch without relying on the base sauce. This version aims to capture the layers of flavours and depth you'd expect from a BIR dish.
Tempering Spices: In a large pan, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cinnamon stick, and bay leaves. Sauté for a minute until they release their aroma.
Onions, Ginger, and Garlic: Add the finely chopped onions and sauté until they turn golden brown. Introduce the minced ginger and garlic, continuing to sauté until the raw smell disappears.
Tomato Puree: Pour in the tomato puree and cook until the oil separates from the mixture.
Spices: Sprinkle in the red chilli powder, turmeric, coriander, and cumin. Mix them well into the masala base.
Minced Meat (Keema): Add the minced meat, breaking it up in the pan so that it's well combined with the spices. Cook until it's browned.
Water: Add just enough water to cover the keema. Mix well, bring it to a boil, then reduce the heat, cover, and simmer.
Additional Ingredients: If you're using peas, add them now. Stir in the slit green chillies if desired. Let the curry simmer until the peas are tender and the keema is cooked thoroughly.
Yogurt & Fenugreek: Reduce the heat to low. Gradually stir in the whisked yoghurt, ensuring you mix continuously to prevent it from curdling. Add the crushed fenugreek leaves and mix well. The yoghurt adds creaminess and a bit of tang, while the fenugreek leaves impart a unique aroma and flavour.
Final Touches: Stir in the garam masala and adjust salt as needed. Allow the curry to simmer for 5-7 minutes so all the flavours meld.
Garnish & Serve: Remove from heat and garnish with freshly chopped cilantro.
Serve your BIR-style Keema Curry with Indian bread like naan or roti, or with steamed rice. This version, crafted from scratch, offers depth and complexity in flavours, ensuring a satisfying and authentic BIR experience. Enjoy!