Dhaba style keema
Author: Recipe adapted from Aditya Bal
Recipe type: Main
Cuisine: Indian
- 1 lbs minced goat/lamb meat boneless
- 2 Tbsp oil
- bay leaf
- 4 green cardamom
- 1 tsp cumin seeds
- 5 cloves
- 3 medium sized onions, finely chopped
- 2 Tbsp garlic paste
- 1 Tbsp ginger paste
- 1 Tbsp butter
- 2 green chilli, finely chopped (for cooking) + 1 green chilli, split (to garnish)
- ½ red bell, chopped
- 1½ tsp turmeric
- 2 tsp red chilli powder (adjust to taste)
- 2 tsp cumin powder
- 2 tsp coriander powder
- Salt, to taste
- Hing (asafetida), a pinch
- 3-4 Tbsp milk
- 1 cup tomato puree (you can use store bough)
- 1 tsp sugar
- Juice of ½ lemon
- Water
- Coriander leaves, chopped
- In a pan add oil, bay leaf, green cardamom, cumin and cloves.
- As the aroma rises, add chopped onions. Saute till golden brown. Discard the bay leaf.
- Add garlic, ginger and butter, stirring frequently.
- Add the green chillies and red cubed bell pepper and saute for 3-4 minutes. De glaze the pan with some water.
- Now add the masalas: turmeric powder, red chilli powder, cumin powder, coriander powder, asafetida and salt. Keep sauting.
- Add the goat/lamb mince. Saute for 3-4 minutes. Add milk and mix well.
- Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame. Stir and mix well to prevent the meat from sticking to the pan.
- Add 1 cup water. Cover and cook on low for 5 minutes, then saute on medium flame till the water evaporates and the mutton is well done.
- Garnish with chopped coriander leaves, split green chilli and a blob of butter (optional).
- Serve with hot roti and a side of dal.
Recipe by The Lady 8 Home at https://www.thelady8home.com/dhaba-style-keema/
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