A Huttke Keema Recipe that is sure to delight…a must try for all Keema lovers!
This dish combines the rich dense flavors of mutton with the healthy earthy flavors of spinach, each complimenting the other beautifully! I also love the textural contrast between the two key ingredients…the granular Keema and the creamy Spinach. The addition of white pepper and thinly julienned ginger take this dish to a whole new level! We love this Keema with rustic Missi Roti, hari mirchi and Nimbu pyaz!
PS: This recipe works great with Chicken Keema too!
Method:
Heat 2 tbsp oil, add a tsp of jeera, 3-4 laung, 3-4 green cardamom & 2 small pieces of dalchini. Add about 3 medium size finely chopped onions and sauté on medium high till they begin to acquire some color. Add about 750gms Mutton Keema and cook till most of the liquid dries. Now add 1/2 cup yoghurt, salt & 1/2 tsp white pepper and 1/4 tsp garam masala and again cook till most of the liquid evaporates. Now stir in the Spinach paste along with another 1/2 cup yoghurt. Close with a firm lid and put a heavy weight on the lid. Simmer for about 1 1/2 hour or till tender. Serve with a final sprinkle of garam masala and garnish with finely julienned ginger soaked in lemon juice.
For the spinach paste:
Wash drain and cook a big bunch of spinach in microwave for 4-5 minutes. Grind along with 3-4 green chillies, ginger & garlic to a smooth paste. I used about 1 1/2 cup spinach paste.
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