Name: Keema Achar
Prep time: 30 min
Total time: 30 min
Ingredients: 250 g Keema (minced meat); 50 g Ginger (finely sliced); 50 g Ginger paste; 50 g Garlic cloves (whole); 50 g Garlic paste; 50 g Chilly powder; 50 g Green chillies (slit); 1 tsp Cummin seeds (Jeerakam); 1 tsp Cummin seed powder (Jeerakam); 1 tsp Turmeric powder; 1 inch Cinnamon (Patta); 3 nos Cloves (Grambu); 300 g Groundnut oil (Nallenna); 1/4 cup Vinegar; 2 cups Warm water; Salt (As reqd)

Keema Achar

Yummy keema pickle

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

250 g Keema minced meat
50 g Ginger finely sliced
50 g Ginger paste
50 g Garlic cloves whole
50 g Garlic paste
50 g Chilly powder
50 g Green chillies slit
1 tsp Cummin seeds Jeerakam
1 tsp Cummin seed powder Jeerakam
1 tsp Turmeric powder
1 inch Cinnamon Patta
3 nos Cloves Grambu
300 g Groundnut oil Nallenna
1/4 cup Vinegar
2 cups Warm water
Salt As reqd

Instructions

Wash the minced meat nicely and drain.
Grind together cinnamon, cloves, cummin seeds, chilly powder, turmeric powder in little vinegar. Keep this mixture aside.
Take 2 tsp of the ground chilly mixture and add required salt. Apply on minced meat and allow it to marinate for 30 minutes.
After marination, add 1/2 cup water and cook in low heat until water has evaporated completely.
Take a pan and pour 150g groundnut oil. Heat the oil and fry crisp the cooked minced meat.
Remove from oil and keep aside.
Pour the remaining oil into a wide bottomed pan. Heat the oil and fry the sliced ginger.
Add garlic and green chillies and cummin seeds. Saute and add remaining ground chilly mixture.
When oil accumulates on top, add 1 1/2 cup warm water. Add required salt.
Boil the mixture and when gravy has acquired the desired consistency, lower the heat and add fried keema, remaining vinegar, garlic paste, ginger paste and cummin seed powder.
Cool keema achar and preserve in glass bottles.
Tips: 1)Make sure that oil floats on surface of pickle.

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Keema Achar

Keema Achar

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