2 Ways Keema | Dhaba Style Keema | Kachri Keema

Описание: Dhaba Style Keema

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons
Butter - 1 tablespoon
Cumin - 2 teaspoons
Bay leaf - 1
Cardamom - 5 pods
Cloves - 2 pods
Asafoetida - 1/4 teaspoon
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Green chili - 1 teaspoon
Onions - 170 grams
Bell pepper - 70 grams
Turmeric - 1 1/2 teaspoons
Red chili - 1 teaspoon
Cumin powder - 2 teaspoons
Coriander powder - 2 teaspoons
Salt - 1 1/2 teaspoons
Water - 50 milliliters
Minced mutton - 500 grams
Milk - 60 milliliters
Tomato puree - 180 grams
Sugar - 1 teaspoon
Lemon juice - 1 teaspoon
Water - 220 milliliters
Butter - for garnishing
Coriander - for garnishing

PREPARATION
1. Heat 2 tablespoons oil, 1 tablespoon butter in a heavy skillet, add 2 teaspoons cumin, 1 bay leaf, 5 pods cardamom, 2 pods cloves, 1/4 teaspoon asafoetida and stir well.
2. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and saute for 2 - 3 minutes.
3. Then, add 1 teaspoon green chili, 170 grams onions and fry till translucent.
4. Now, add 70 grams bell pepper and mix it well.
5. Saute the bell pepper for 5 - 7 minutes.
6. Add 1 1/2 teaspoons turmeric and stir well.
7. Now, add 1 teaspoon red chili, 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 1/2 teaspoons salt and mxi it well.
8. Add 50 milliliters water and stir well.
9. Then, add 500 grams minced mutton and mix it well.
10. Cook for 7 - 10 minutes on low heat.
11. Add 60 milliliters milk, 180 grams tomato puree and mix it well.
12. Add 1 teaspoon sugar, 1 teaspoon lemon juice and mix it again.
13. Bring it to a boil.
14. Then, add 220 milliliters water and stir well.
15. Cover it with lid and cook for about 10 minutes on low heat.
16. Open the lid and stir well.
17. Garnish with butter and coriander.
18. Serve hot with roti or naan.

Kachri Keema

Servings - 2 - 3

INGREDIENTS
Cumin seeds - 1 teaspoon
Cloves - 7 pods
Black peppercorns - 1/4 teaspoon
Cinnamon stick - 1 inch
Black cardamom - 2 pods
Minced mutton - 900 grams
Red chili - 1 teaspoon
Coriander powder - 1 tablespoon
Salt - 2 teaspoons
Crushed dry red chili - 2 teaspoons
Kachri powder - 2 tablespoons
Cumin powder - 1 tablespoon
Raw papaya paste - 1 1/2 tablespoons
Desiccated coconut - 22 grams
Yogurt - 270 grams
Oil - 50 milliliters
Ginger garlic paste - 1 tablespoon
Onions - 290 grams
Ginger - for garnishing
Coriander - for garnishing

PREPARATION
1. Take a pan, add 1 teaspoon cumin seeds, 7 pods cloves, 1/4 teaspoon black peppercorns, 1 inch cinnamon stick, 2 pods black cardamom and dry roast for 3 - 5 minutes or till it turns golden brown in color.
2. Transfer this into a blender and blend it into a fine powder. Keep aside.
3. In a mixing bowl, add 900 grams minced mutton, blended mixture, 1 teaspoon red chili, 1 tablespoon coriander powder, 2 teaspoons salt, 2 teaspoons crushed dry red chili, 2 tablespoons kachri powder, 1 tablespoon cumin powder, 1 1/2 tablespoons raw papaya paste, 22 grams desiccated coconut, 270 grams yogurt and mix it well.
4. Marinate the mixture for 5 - 6 hours.
5. Heat 50 milliliters oil in a skillet, add 1 tablespoon ginger garlic paste and saute for 2 - 3 minutes.
6. Then, add 290 grams onions and fry till translucent.
7. Now, add the marinated mutton in it and mix it well.
8. Cover it with lid and cook for about 25 - 30 minutes on low heat.
9. Open the lid and give it a nice stir.
10. Cook for another 5 - 7 minutes or till the keema is fully cooked.
11. Garnish with ginger and coriander.
12. Serve hot with roti or naan.