MUTTON KEEMA
Delicious slow cooked minced meat that’s every bit the effort you’ll put in making it.
Don’t skip on the slow braising ( bhuno), it’s the X factor in the dish!
Ingredients (4 - 6 Servings)
- 2 pound Mutton Keema (from back leg)
- 1 tsp jeera
- 4 black cardamom, 4 green cardamom
- 4 cloves
- 1 big bay leaf
- 2 inch piece of cinnamon3-4 dry whole red chillies
- 4-5 medium onions chopped
- 4-5 medium tomatoes pureed
- 2 tbsp ginger garlic paste
- 2 tbsp dahi (optional)
- 2 tsp ground poppy seeds
- 1 tsp red chilli pwdr
- 1/2 tsp haldi
- 1/2 tsp white pepper pwdr (optional)
- Salt to taste
Method
Heat some oil add jeera, whole spices, ginger garlic paste and onions. Sauté till light brown.
Add Keema and bhuno till it acquires a nice rich golden brown color.
Add salt, red chili pwdr, dhania pwdr, haldi and the ground khuskhus.
Also add the fresh pureed tomato and Bhuno till the tomato reduces.
Now add a couple of tbsp of dahi and bhuno the mix on medium slow heat till it acquires a rich caramel color….total cooking time upto this stage takes almost 1 1/2 hours….but do not rush.
Then add 3/4 cup water and simmer on low heat…or alternatively pressure cook till done. Taste to adjust salt, add white pepper powder (if using). Garnish with freshly chopped dhania and serve hot with garma garam roti or maska pau!
PS: you can also add fried potatoes or egg if you like!
