Ingredients
500 gms minced mutton
2 tbsp oil
1 tbsp ghee or clarified butter
3 onions, minced
2 green chillies cut lengthwise
1 tbsp ginger paste
½ tbsp garlic paste
1 ½ salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
3 tomatoes, minced
3/4 tsp garam masala powder
½ tsp sugar
1/2 tsp black peppercorn
1 bay leaf
3 green cardamom
1 to 2 black cardamom
1 two-inch piece of cassia bark
2 cups water
¼ cup coriander leaves chopped
1 tsp dried fenugreek leaves or kasuri methi
2 potatoes peeled, thick cut into wedges, flash fried with salt and a pinch of turmeric
¼ cup garden peas, blanched
¼ tsp ginger slivers
Method
1. Rinse the kheema and strain it. Use a sieve.
2. In a deep pan, add oil and ghee, as it heats up, add the whole spices, including peppercorn, bay leaf, green cardamom, black cardamom and cassia bark.
3. As the aroma releases, add ginger-garlic paste. Sauté on a low flame to prevent spluttering.
4. As the raw smell dissipates, add the minced onions, brown till slightly golden.
5. Add the green chillies and tomatoes. Cook, while stirring regularly, till the oil separates.
6. Add the red chilli powder, turmeric, salt and sugar. Sauté well.
7. Add the minced mutton, sauté well, till the colour changes. Cover and cook for 10 minutes over a medium-low flame.
8. Uncover, add the water, and bring to a boil. Cover and cook for further 10 minutes over a medium-low flame.
9. Add the potatoes, and mix well. Check seasoning. Adjust if necessary. Add the garam masala powder. Cover and cook for a further 15 minutes. Check if meat is done.
10. Add the garden peas, and mix well. Cover and cook for 10 minutes. The water would have been absorbed and oil or fat released. Check the meat for doneness.
11. Add the cut coriander leaves, ginger slivers and kasuri methi. Mix well. Cover and cook for a minute or two. Serve hot.
