Eid Special Mutton Keema Aloo
Ingredients:
- 500 gms Seared Mutton Keema (minced mutton)
- 2 large onions, chopped
- 2 tbsp ginger garlic green chilli paste
- 1 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander-cumin powder
- 1 tbsp desiccated coconut
- 1 tsp garam masala powder
- 1 tsp jeera, curry leaves , 1 star anise and 1 stick cinnamon
- 1 chopped potato
- 1 tbsp chopped coriander leaves (for garnish)
- Salt to taste
- Oil for cooking
Instructions:
Heat oil in a pan or pressure cooker over medium heat. Add the keema and break it down with a spoon, browning it on all sides (about 5-7 minutes).
Searing helps lock in the juices, resulting in juicier and more tender keema.
The browned bits left in the pan after searing contribute to the overall flavor of your keema recipe.
Heat oil in a Kadhai over medium heat.
Add 1 tsp jeera, curry leaves , 1 star anise and 1 stick cinnamon and let it splutter for a few seconds.
Add chopped onions and saute until translucent (about 5 minutes).
Add ginger garlic green chilli paste , and sauté for another minute until fragrant.
Add turmeric powder, red chili powder and cook for 1/2 minute.
Increase heat and add the seared mutton keema and mix well.
Add coriander - cumin powder, garam masala powder and salt to taste. Stir well and cook for another minute.
Add desiccated coconut and mix well.
Add chopped potatoes and mix well.
Add 1 cup of water (adjust as needed for desired consistency).
Cover the pan and simmer for 20-25 until the potatoes soften and everything cooks well.
Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.
Mutton keema, a fragrant and versatile dish originating from the Indian subcontinent, is a true celebration of minced mutton and spices. This blog post will take you on a delicious journey, exploring the world of keema, from its history and variations to cooking tips and recipe inspiration.
A Bite-Sized History:
Mughlai cuisine is often credited with introducing keema dishes, featuring minced meat cooked with aromatic spices and herbs. The word "keema" itself is derived from the Persian word "qiyma," highlighting the historical influences on this culinary gem.
Beyond the Plate:
Mutton keema transcends the realm of a simple dish. It's a comfort food, a star at family gatherings, and a perfect way to showcase culinary skills. Wrapped in flaky rotis, nestled in fluffy naan, or spooned over steaming rice, keema offers endless possibilities for a satisfying meal.
Cooking with Confidence:
Here are some tips to help you master the art of mutton keema:
- Quality Matters: Invest in good quality, fresh mutton for the best flavor and texture.
- The Power of Searing: Don't skip the searing step! It adds depth of flavor and locks in the juices.
- Spice Symphony: Experiment with different spice combinations to find your perfect flavor profile.
- The Art of Balance: Keema thrives on a balance of spices, heat, and acidity. Adjust ingredients to suit your taste.
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