Tuesday, 18 September 2012

Kadhai Keema

Kadhai Keema

This mutton mince dish is from Pakistan. The cuisines from Pakistan are very close to that of Indian Cuisine, so this dish will be the best for any Indian Kitchen. I learnt about this from a dear friend of mine, who is from Pakistan. He used to cook this dish with beef mince. As most of the people in India do not eat or cook beef, hence I generally cook this with mutton or lamb mince and they do not alter much from the original taste. You can also cook this dish with Chicken mince, but that does not taste as good as red meat.

Preparation Time : 15 minutes
Marination Time  : 2 hours
Cooking Time      :
Difficulty              :  Easy
Serves                  :  4

Ingredients :

  • 500 grams Ground Mutton / Lamb
  • 2 medium sized Onions, finely chopped
  • 4 small Tomatoes, finely chopped
  • 1 teaspoon Ginger -Garlic paste
  • 1 teaspoon Cumin seeds
  • 2 to 3 whole Cloves
  • 1 to 3 Cardamom pods
  • 1 Bay leaf
  • 2 teaspoons Cumin powder
  • 2 teaspoons Garam masala (This is a typical spice mix used all over Indian Sub Continent, you'll get packaged masala in any food store)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 4 tablespoons Oil (use any vegetable oil)
  • Salt to taste
  • For garnish :
  • Finely chopped Cilantro (Coriander) leaves
  • 3 tablespoons Lemon juice
        For marinade : Blend these ingredients together.
  • Fistful Cilantro (Coriander) leaves
  • 1 tablespoon Ginger-garlic paste
  • 1 tablespoon Curd (plain)

Method :

1) Wash, clean and Drain the Mutton/Lamb mince.

2) Mix the marinate with the mince very well. Cover and refrigerate for 2 hours.

3) Heat the oil in a wok over medium high heat.

 4) Once the oil is hot, add the bay leaves , cardamom, cloves, cumin seeds and saute on medium high for a minute.

5) Add the ginger and garlic paste and saute till light brown.

6) Add the onions, fry them till they are translucent.

7) Now add tomatoes and saute till the oil starts to separate.

8) Add the all the powdered spices. Cook for a couple of minutes. During this time, you can also sprinkle a little water to keep the spices from burning.

9) Once the spices are cooked, and oil separates, add the ground mutton/lamb and mix well.

10) Cook for 5 minutes on high heat.

11) Add salt, simmer and cook till done.

12) Once the mince are well cooked, taste and adjust seasonings if required.

13) Pour in a dish and garnish with cilantro (coriander leaves) and serve with a lemon wedge for the tangy taste.

14) This dish goes well with any Pilaf or Flat Breads like Naan, Chapati, Paratha etc.

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