Mutton kheema recipe

                                                                                                             MUTTON KHEEMA RECIPE

INGREDIENTS

• Minced mutton – ½ kg
• Onion finely minced – 1 medium sized
• Tomato finely chopped– 2 medium sized [ not sour ]
• Fresh Curd – 1/2 cup
• oil + ghee – 2 tbsp
• ginger + garlic paste – 1 tbsp
• red chilli pwdr – 11/2 tsp or as per taste
• coriander pwdr – 2 tsp
• turmeric – ½ tsp
• garam masala – 3/4 tsp
• cooked and mashed potato – 1 [ optional ]
• salt as per taste
• finely chopped coriander leaves and lemon for garnish.
• Few whole garam masala [black pepper + cinnamom + cardamom + bay leaves + sai jeera]
• Kasoori methi pwdr – ½ tsp [optional]

PREPARATION

Pick and clean the minced meat.

Soak the minced meat in a pan full of water for 15 to 20 minutes.

Wash in running water for 2 -3 times .

Drain and keep it in a strainer or colander for sometime .

Marinate the meat with curd and keep it in fridge.

More the time of marination better the taste.

METHOD

Heat oil + ghee in a heavy bottom pan.

Add the garam masala and let it splutter [it should not burn]

Now add the onions and saute till light golden brown in colour.

Add the ginger + garlic paste and fry till raw smell goes and oil separates

Now add the tomatoes and fry till tomatoes become soft and oil separates.

Add the chilli + coriander + turmeric and garam masala pwdr and fry till raw smell leaves.

Add the marinated minced meat + salt and mix well so that it gets completely coated with the masala.

Cover and cook for 5 minutes on medium flame till the meat sweats completely [leaves water]

Open the lid ,add the boiled mashed potato and cook for 10 minutes till complete water is dried up and oil splits.

Once the meat is cooked [it has to be dry but juicy] sprinkle kasoori methi pwdr

Off the flame

Garnish with coriander leaves and lemon.

Serve hot with phulkas , pav, naan, chapatti ,roti or bread

you can also try kheema in green masala – https://maryzkitchen.com/mutton-kheema-in-green-masala/

NOTE

1. I have used ready made garam masala you can prepare freshly by roasting and grinding the whole garam masala.
2. Cooking time depends on how coarsely the meat is grounded and the quality of meat.
3. You don’t have to add water it gets cooked in the water in meat.
4. You can also add green peas
5. By soaking you remove the excess blood in the meat ,so you don’t get smell of raw meat.
6. You can use soya chunks and try this recipe just add chicken or vegetable stock.
7. You can also garnish with a half egg fry or even a blob of butter
8. By mashing the potato the kheema get a nice texture.
9. Instead of mashed potatoes you can add cooked diced potatoes.
10. I don’t like to pressure cook as it gives a different smell to the kheema.
11. Don’t reduce the oil.

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