Mutton keema! A staple curry in most of the Indian and Pakistani households, exceptionally delicious dish with its buttery texture. This particular version is our family favorite and I’d learnt it from my MIL. One of the best picnic food, ideal for canning. It will be good in room temperature for 3 to 4 days, if untouched. Deep fry the onions if you’re canning. The same recipe goes for beef keema, just replace the mutton with minced beef. If you give this recipe a try, do share your comment!
–Ingredients for 3-4 servings–
1/2 kg minced mutton
2 bay leafs
2 sticks cinnamon (1/2 inch each)
3 green cardamom
1 black cardamom
4 cloves
1 tablespoon chopped garlic
2 finely chopped onions
2 tablespoons ginger-garlic paste
2 tomatoes (finely chopped or puréed)
2 sprig curry leaves
2 green chillies
2 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
2 sprig coriander leaves
1/2 cup cooking oil
salt as needed
–Process–
1. Heat 1/2 cup of oil in a pressure cooker. Add all the whole spices and saute until it leaves the aroma
2. Add the chopped garlic and saute for a minute. Then add the chopped onions and saute until they become translucent
3. Put in the ginger-garlic paste and curry leaves and saute until the raw smell goes off
4. Add the minced meat and mix well. Let it cook in a medium flame for 5-6 minutes. Now add the tomatoes and all the powders and give it a stir
5. Pour in 300 ml water, add green chillies and salt. Pressure cook in a medium flame for 3 whistles
6. Sprinkle the coriander leaves and serve warm
Tips
1. Green peas and potatoes (peeled and medium chopped) goes well with mutton, you can add them along with the water and then pressure cook
2. We’ve been accustomed to above mentioned amount of oil, you can reduce if you feel its too much
Loavesandfishez 