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Minced Meat Curry (Keema Bafat)

Minced Meat Curry (Keema Bafat)
Thursday, 21 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
Cooking Method
Heat Level
Main Course

2 tablespoons vegetable oil
1 tablespoon ghee, recipe here
1 large onion, chopped
6 cloves garlic, minced
1 1-inch piece ginger, minced
1 tablespoon 
bafat, Hurry Curry, recipe here
1 pound minced beef or lamb 
Salt to taste
1/4 cup cilantro or mint leaves



In a skillet, heat the oil for 1 minute, add the ghee and the onion and cook over medium heat until the onions wilt, about 1 minute.  Add the garlic and ginger and fry the mixture for 1 minute. Add the bafat powder, lower the heat, and simmer for 1 minute.

Add the minced meat, mix well, and cook for 20 minutes over low heat. Sprinkle with cold water from time to time. Add the salt and stir. Garnish with the cilantro or mint leaves.

Additional Tips

This is a popular dish from the coastal region of Karnataka using the basic Hurry Curry powder.  It is traditionally prepared with beef or lamb, but chicken may be substituted and the cooking time reduced by 7 minutes. Serve this with any of the rice recipes here.


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