Cooking non-veg dishes is always been my favourite (NOT that I don’t cook veg dishes), so here’s another non-veg dish Mutton Kheema that I cooked my way. It was superb and very tasty. You should try this dish at home.
1 kg of Minced (Goat Meat) Mutton. Preferable the boneless leg piece to be picked and mince it.
Whole Garam masala – 1 black cardimom, 4 green cardimom, 5 cloves, 10 black pepper, 2 inch cinnaman stick, 1 dried mace leave, 2 star aneez, 2 tbs of cummin seeds.
1 finely chopped green chilli.
1 tsp of red chilli powder.
1 tsp of corriander powder.
Half tsp of garam masala powder.
Freshly chopped corriander leaves.
Half tsp of Turmeric powder.
Salt to taste.
3 medium sized onion. Grind to paste.
3 medium sized tomato. Grind to paste.
2 tsp of ginger and garlic paste.
4 tsp of cooking oil.
Rinse/Clean the minced meat with clean water. Don’t do this for more than once or twice only. Let the water drain off the minced meat.
Take a kadai or pan. Add one tbs of cooking oil and heat it up. Remember minced meat has fats too, which will melt as it is cooked.
Add just a pinch of cummin seeds to hot oil. Then add mutton kheema (minced meat) to the kadai. Keep stirring/cooking the mutton kheema without adding water. Don’t allow it to stick to the kadai. Cook this until the fats are melted and water is dried. By doing this your kheema is half way cooked.
Take another kadai. Add rest of the cooking oil and heat it up.
Add rest of the cummin seeds and all the whole garam masalas to the hot oil. Allow the oil to absorb all the whole masala aroma in it.
Add chopped green chilli. Keep stirring.
Add onion paste. Fry the onion until it is golden brown.
Add ginger and garlic paste. Fry it well.
Add red chilli powder, corriander powder, salt, turmeric powder. Stir well and don’t allow masalas to stick to the kadai. Add little water so that the dry powder masala don’t burn.
Add tomato paste. Cook it well. Tomatos should not have the raw taste.
Add the half cooked mutton kheema to this kadai. Mix it well with onion / tomato / masala mixture. Keep stirring until all the mutton kheema are quoted with masalas.
Add one to two cups of water to it. Cover the kadai with lid and let it cook on medium heat for 15 to 20 minutes until the mutton kheema is completly cooked and soft. You can even pressure cook this in a pressure cooker until you hear four whistles from the cooker. This dish should not have a watery gravy concistency. It should be semi-dry.
Once mutton kheema is cooked, add garam masala powder and corriander leaves. Stir well.
Your mutton kheema is ready to eat. Serve hot. Garnish with more corriander leaves on top. This dish with Pav (Bread), Tandoori Roti, Nan or Paratha.
Your valuable feedback will be highly appreciated.