Kachri Qeema Recipe

Q: Kachri Qeema

About Kachri Qeema Recipe : Kachri is a small wild brown melon found in desert areas. It is common ingredient in Rajasthani cuisine. We use it as a food tenderizer and it is available at spice stores in both whole and powder form. Kachris spoil easily on contact with moisture and should be stored in airtight containers. Whole kachris stay better and it is best to crush them when needed. Kachri keema is a delicious mutton keema recipe, a specialty and not many outside our community know of this.

Overview
Cook Time
Ingredients
Method
Notes

How to make Kachri Qeema

About Kachri Qeema Recipe: Kachri is a small wild brown melon found in desert areas. It is common ingredient in Rajasthani cuisine. We use it as a food tenderizer and it is available at spice stores in both whole and powder form. Kachris spoil easily on contact with moisture and should be stored in airtight containers. Whole kachris stay better and it is best to crush them when needed. Kachri keema is a delicious mutton keema recipe, a specialty and not many outside our community know of this.

Total Cook Time1 hr 35 mins
Prep Time1 hr 10 mins
Cook Time 25 mins
Recipe Servings2
Medium

Ingredients of Kachri Qeema

For Marination:
1 Kg Qeema
4 Whole Kachris (crushed)
1 Cup Papaya (half-ripe), grated
1/2 Cup Pineapple pulp
1-1 1/2 tsp Red chilli powder
1 tsp Garam Masala
2 tsp Garlic paste
1 tsp Ginger paste
To taste Salt
For cooking Qeema:
250 Gram Curd
4 Medium Onion (golden fried)
4 Cloves
1 Cup Oil

How to Make Kachri Qeema

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Marinate the mince with all the marinating ingredients. .

Leave overnight in the fridge or at least for four to five hours.

Cooking the Qeema:

Add the curd and onions to the marinated mince an hour before cooking.

Heat oil and add cloves and cardamoms, allowing them to crackle for a minute or two.

Now add the marinated mince. Stir it for a few minutes on medium flame and then leave on low flame till done.

Do not use the pressure cooker. As it is a dry dish, let the excess water from the marination evaporate fully.

After the qeema is cooked, prepare to smoke it.

Light a small piece of coal over the stove flame, then place it on an onion slice, pour a few drops of oil on the live coal so it smokes.

Then, leave the smoking coal over the mince and cover the cooking pot with a lid. Let it remain there for a few minutes.

We sometimes use a long deep spoon, place the smoking coal on it and close the lid. It adds an exceptional smoked aroma.

Garnish with fresh coriander leaves, onions rings, chopped green chillies, finely shredded ginger strips and a sprinkling of garam masala.

10.

A squeeze of lemon juice adds a bit of tanginess.

Key Ingredients: Qeema, Whole Kachris (crushed), Papaya (half-ripe), Pineapple pulp, Red chilli powder, Garam Masala, Garlic paste, Ginger paste, Salt, Curd, Onion (golden fried), Cloves, Oil

Recipe Notes

It is best to pulp the papaya in a mixer
You can also try our best keema recipes here.
Also read our best Indian mutton recipes that you can try this festival season at home.

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