Prep time: 20 mins I Cooking time: 1 hr I Serving: 3 - 4
Ingredients :-
For marinating :-
500 gms / 1.1 pound Mutton/Keema, minced 1 tbsp Ginger + Garlic, minced 1-2 Green Chillies, chopped 1 tsp Red Chilli Powder 1 tsp Salt 1 tsp Turmeric Powder 1 tsp Black Pepper Powder 200 ml Buttermilk
For the base :- 3 Onions, med sized (finely chopped) 2 tbsp + 1tsp Ginger + Garlic + Black Peppercorns (grind to a paste) 1-2 Green Chillies, chopped 3 Tomatoes, med sized (grind to puree) ½ cup / 50 gms Fresh Coriander, chopped 3 tbsp / 50 ml Desi Ghee / Clarified Butter 1 tsp Cumin Seeds 1 inch Ginger, julienne Salt to Taste Spice Powders :-
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder Method :-
In a large bowl add mutton minced + ginger garlic minced + green chilli + red chilli powder + salt + turmeric powder + black pepper powder + buttermilk. Mix well and set aside for at least an hour.
Heat ghee in a pan/kadai on a medium flame. Add cumin seeds and stir for 1-2 minutes
To the pan add ginger, garlic & black pepper paste and sauté for 2-3 minutes on medium heat
To the pan add chopped onions and sauté until light golden brown in colour on medium heat. This will take 5-7 minutes
To the pan add the marinated minced mutton and mix well. Cover the pan with lid and cook for 20-25 mins on low-medium heat. Stir every 5 mins to avoid sticking / burning
To the pan add tomato puree + salt and all the spice powders. Mix well and keep stirring (bhuno) until oil separates from the masala on medium heat
Cover the pan and cook for another 10 - 15 mins on low-medium heat until the mince gets completely cooked
Garnish with chopped green chillies + coriander + ginger julienne
Turn off the gas.
Time to Taste :)
Enjoy with Butter Naan, Garlic Naan, laccha paratha etc