Abewsha
04-18-2012, 04:42 PM
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Ingredients:
Mutton Keema - 500 grams
Tej Pata (Bay leaf) - 1 medium
Onions - 2 medium sized, cut into thin slices
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Tomatoes - 2 medium sized, thinly sliced
Peas - 1 full cup
Green chillies - 4-6, cut into half length-wise
Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped
Chilli powder - 1 tsp
Coriander powder - 3 tsp
Garam Masala powder - 1/2 tsp
Green cardamom (elaichi) - 3-4 pods
Cinnamon (Dalchini)- 1 inch
Cloves (labango) - 3
Salt - to taste
Sugar - 1/2 tsp
Ghee - 1/2 tbsp
White oil - 2 tbsp
Water - 1 cup
Cooking procedure:
Heat oil in a kadhai. When oil is smoking hot, add the Bay leaf, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic.
Stir and fry for 2-3 minutes until the onions are soft and light brown.
Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes.
Add peas and continue frying for additional 4-5 minutes. The oil should leave the masala.
Add tomatoes, and fry for 4-5 minutes to blend them into the gravy. Reduce heat and stir-fry for 5 minutes more, only add more water (by the tablespoon) if the meat becomes dry.
Add ghee, chopped coriander leaves, and the garam masala powder. Remove from the fire and serve hot.
Ingredients:
Mutton Keema - 500 grams
Tej Pata (Bay leaf) - 1 medium
Onions - 2 medium sized, cut into thin slices
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Tomatoes - 2 medium sized, thinly sliced
Peas - 1 full cup
Green chillies - 4-6, cut into half length-wise
Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped
Chilli powder - 1 tsp
Coriander powder - 3 tsp
Garam Masala powder - 1/2 tsp
Green cardamom (elaichi) - 3-4 pods
Cinnamon (Dalchini)- 1 inch
Cloves (labango) - 3
Salt - to taste
Sugar - 1/2 tsp
Ghee - 1/2 tbsp
White oil - 2 tbsp
Water - 1 cup
Cooking procedure:
Heat oil in a kadhai. When oil is smoking hot, add the Bay leaf, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic.
Stir and fry for 2-3 minutes until the onions are soft and light brown.
Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes.
Add peas and continue frying for additional 4-5 minutes. The oil should leave the masala.
Add tomatoes, and fry for 4-5 minutes to blend them into the gravy. Reduce heat and stir-fry for 5 minutes more, only add more water (by the tablespoon) if the meat becomes dry.
Add ghee, chopped coriander leaves, and the garam masala powder. Remove from the fire and serve hot.