I just can’t believe how fast the days are zooming past. Feel like I just returned from my vacation and can't help but wish time move little slower. Getting back to routine after vacation is always challenging, especially when it was spent with family and being pampered spoilt to roots hahah!! but life goes on rite.
Ever since I'm back - I have been trying to prepare healthy food during the weekdays and weekends definitely deserve something special. Normally my weekend table will be filled up with different kind of cuisines with a twist as I have habit of creating my special touch in some ways as weekends are always a good break to charge up our batteries for life , and the meals also plays a crucial role in it , somehow we indulge in some spicy, tangy and rich food
And this Mutton Keema is an absolute favorite! It’s spicy, loaded with flavor and impossible not to ask for a second helping. Relish the divine taste of this warm curry mopped up with my cumin riceto make your day a whole lot better and I assure you that you will not be disappointed!!
Serving Size: 5 Persons
1 lb minced mutton
1 tablespoons ghee
1 bay leaf
1 inch cinnamon
3 pods cardamom
4 - 5 cloves
1/4 tsp mustardseeds
2 chillies Green , finely chopped
1 1/2 tablespoons ginger garlic paste
2 onions, finely chopped
3 tomatoes large , finely chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1/4 cup tomato Puree
1 potato cubed
2 tbsp chopped coriander leaves
Rinse the minced mutton with hot water well to remove the fats. Drain and keep aside. Heat the pressure pan with the ghee and splutter all the whole spices. Then add the chopped onions and green chillies - sauté well. Add the tomatoes ginger garlic paste and sauté til the raw smell is removed. Now add the cubed potatoes with all the spice powders and sauté till fragrant. Finally add the minced mutton and mix well. Once the oil starts to separate - adjust the seasoning and pressure cook for 5 minutes on high. Once the pressure is released- transfer to a serving platter garnished with chopped coriander leaves.