Ingredients
| • | Mutton mince (keema) |
500 grams |
| • | Deep fried onions |
1 cup |
| • | Yogurt,whisked |
1 cup |
| • | Ghee |
3 teaspoons |
| • | Caraway seeds (shahi jeera) |
1 1/2 teaspoons |
| • | Garlic paste |
2 tablespoons |
| • | Ginger paste |
2 tablespoons |
| • | Salt |
to taste |
| • | Coriander powder |
4 teaspoons |
| • | Cumin powder |
1/2 teaspoons |
| • | Red chilli powder |
3 teaspoons |
| • | Poppy seeds (khuskhus/posto) |
2 tablespoons |
| • | Charoli/chironji |
2 tablespoons |
| • | Dry coconut (khopra),grated |
4 tablespoons |
| • | Clove |
5 |
| • | Cinnamon |
2 inch stick |
| • | Green cardamoms |
8 |
| • | Black cardamom |
4 |
| • | Fresh coriander leaves,chopped |
4 tablespoons |
| • | Fresh mint leaves,chopped |
4 tablespoons |
| • | Mint leaves,for garnish |
2 sprigs |
| • | Saffron (kesar) |
8-10 strands |
| • | Lemon juice |
2 tablespoons |
| • | Coal |
3 pieces |
| • | Oil |
1 tablespoon |
Method
Dry roast poppy seeds, chironji and dried coconut on medium heat till lightly browned.
Cool and grind with ¼ cup water to a smooth paste.
Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured. Cool and grind to a fine powder.
Grind fried onions with yogurt to a paste.
Heat ghee in an aluminium lagan.
Add caraway seeds and stir.Add garlic paste and ginger paste, cover and cook for a minute.
Add keema and sauté on high heat.
Add salt and stir. Cover and cook for 5 minutes.
Add coriander powder, cumin powder and red chilli powder and mix.
Again cover and cook. Add fried onion paste to the keema and mix well.
If the mixture becomes too dry, add a little water and cook.
Keep coal pieces on a flame.
Add the poppy seed paste to the keema and mix.
Add a little water, cover and cook.
Add coriander leaves and mint leaves and mix well.
Cover and continue to cook. Add lemon juice and stir.
Add the spice powder and mix and cook.
Keep the red hot coal pieces in a small steel bowl and keep the bowl in the centre of the keema mixture.
Drizzle a little oil over and cover the pan immediately for about 30 seconds.
Open the lid and remove the bowl.
Stir the keema well and add saffron milk and mix.
Cover and cook till the keema is completely done.
Serve hot.
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