Mutton kheema or mince is a great non vegetarian ingredient to turn out the most scrumptious snacks and meals. In India, mutton or lamb kheema is a delicacy served throughout the country, especially in Hyderabad. The fine lean mince could either be blended with herbs and spices and made into meat balls or simply added to rich coconut based gravy. Mutton kheema gravy can be relished with bread or rice and when semi dry; it makes a great carry away snack. Mutton kheema is relished by adults and children. The versatility of the gravy depends on the creativity of the cook - but one thing is guaranteed, the aroma and taste that only the mince can bring to the gravy!
Ingredients:
1/2 kg mutton or lamb kheema/mince
2 onions
3 medium sized tomatoes
4 green chilles
1/2 cup cashewnut paste
1 teaspoon cumin seeds
5 cloves
Cinnamons stick - 2 inch piece
2 teaspoons red chilli powder
1 teaspoon garam masala powder
1 lemon
2 teaspoons ginger/garlic paste
2 tablespoons vegetable oil
1 teaspoon dried fenugreek leaves or kasuri methi
1 tablespoon sour cream
Salt to taste
Popular Accompaniments:
Mutton kheema gravy is best eaten with naan or roti. The gravy could also be eaten with hot rice or bread.
Preparation:
Wash and set the kheema aside.
Marinate the kheema with the lemon juice, 1 tsp salt, part of the ginger/garlic paste and red chilli powder.
Keep the kheema in the refrigerator overnight.
Mince or grate the onions.
Puree the tomatoes.
Slit the green chillies length wise and set aside.
Keep all the other ingredients close at hand.
Main Cooking:
Heat the vegetable oil in a heavy bottom pan and stir fry the marinated kheema for about five minutes.
In another pan, heat some oil; add the cumin seeds and minced onions and green chillies. Fry the mix till the onions are a light golden brown.
Add the remaining ginger/garlic paste and fry for a minute.
Add the remaining red chilli powder, garam masala and tomato puree to the mix.
Add salt to taste and cook for about 15 mins.
Keep stirring the mixture at regular intervals.
Add the cashewnut paste and a cup of water.
Cook till you get the gravy consistency you want.
Add the kasoori methi to the gravy, along with the sour cream and stir well.
Add the seasoned mince and cook on a low flame for about 5 minutes.
Presentation:
Mutton kheema gravy could be served either pre-plated or separately. Eaten with roti or rice, it goes well with a curd salad.
