Keema Doi (কিমার দই)
Minced mutton cooked in a tangy yogurt gravy with warming spices — a hearty Bengali keema preparation.
Cuisine: Bengali (West Bengal) · Style: Curry · Protein: Mutton · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 500g mutton mince
- 1 cup yogurt
- 1 large onion, sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green cardamom
- 2 cloves
- 1 bay leaf
- 1/2 tsp turmeric
- 1 tsp garam masala
- 2 tbsp mustard oil
- Salt to taste
Steps
- Heat mustard oil, fry onions until deep golden.
- Add ginger-garlic paste and whole spices, sauté.
- Add mutton mince, break up and cook until browned.
- Add turmeric, salt, and cook for 5 minutes.
- Whisk yogurt and add slowly, stirring continuously.
- Cover and cook on low for 20-25 minutes.
- Finish with garam masala. Serve with rice or paratha.