Mutton kheema in green masala

                                                                       MUTTON KHEEMA IN GREEN MASALA

INGREDIENTS

• Minced mutton – ½ kg
• Onion finely minced – 2 medium sized
• Tomato finely chopped– 2 medium sized
• Fresh Curd – 1/2 cup
• oil + ghee – 2 or 3 tbsp
• 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]

INGREDIENT FOR MAKING PASTE

• Green chilli – 3 or as per taste
• Ginger + garlic paste – 1 tbsp
• Garam masala powder – 3/4 tsp
• Mint leaves – 1/4 cup
• Coriander leaves – 1 cup

PREPARATION

Make a fine paste from the ingredients for making fine paste.

Pick and clean the minced meat.

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

Wash in 2 – 3 water .

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 light golden brown in colour.

Add the paste and fry till raw smell goes and oil separates

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

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 and cook for 10 – 12 minutes till complete water is dried up .

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 mutton kheema fry with potatoes –

https://maryzkitchen.com/mutton-kheema-recipe/

VARIATION FOR GREEN KHEEMA – [ No marination ]

Fry whole garam masala .Fry paste of coriander + ginger garlic + green chilli [no pudhina ]. Add coriander pwdr + garam masala + little turmeric and saute .Add pressure cooked kheema and mix well.Simmer on low flame some time.Top it with butter and sunny side up.

NOTE

1. You have to pick the minced meat as it can have small bones or hair.
2. I have used ready made garam masala you can prepare freshly by roasting and grinding the whole garam masala.
3. Cooking time depends on how coarsely the meat is grounded and quality of meat.
4. You can also add cooked green peas and potato.
5. ****By soaking the meat in water you remove the excess blood in the meat and 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. I don’t like to pressure cook as it gives a different smell to the kheema.
9. Don’t reduce the oil.

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