Dhaba style keema
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • 1 lbs minced goat/lamb meat boneless
  • 2 Tbsp oil
to season
  • bay leaf
  • 4 green cardamom
  • 1 tsp cumin seeds
  • 5 cloves
Rest of the ingredients
  • 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
Instructions
  1. In a pan add oil, bay leaf, green cardamom, cumin and cloves.
  2. As the aroma rises, add chopped onions. Saute till golden brown. Discard the bay leaf.
  3. Add garlic, ginger and butter, stirring frequently.
  4. Add the green chillies and red cubed bell pepper and saute for 3-4 minutes. De glaze the pan with some water.
  5. Now add the masalas: turmeric powder, red chilli powder, cumin powder, coriander powder, asafetida and salt. Keep sauting.
  6. Add the goat/lamb mince. Saute for 3-4 minutes. Add milk and mix well.
  7. 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.
  8. 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.
  9. Garnish with chopped coriander leaves, split green chilli and a blob of butter (optional).
  10. Serve with hot roti and a side of dal.
Recipe by The Lady 8 Home at https://www.thelady8home.com/dhaba-style-keema/