Minced Mutton Gravy/Keema Gravy

Ingredients:

• Minced Mutton/Keema: 1kg
• Onion: 1 (chopped lengthwise)
• Green Peas: 1 handful
• Salt: to taste
• Water
• Oil: 3tbsp
  

For Grinding:

• Clove: 6
• Cinnamon: 2 inches
• Cardamom: 4
• Cumin: 1/2tsp
• Fennel Seeds (saunf): 1/4tsp
• Turmeric Powder: 1/4tsp 
• Coriander powder: 2tsp
• Non-veg masala Powder: 4tsp (Recipe Here) 
• Onion: 2big
• Garam Masala: 1/2tsp (Recipe Here)
• Tomato: 1
• Mint Leaves: 10-12 leaves
• Coriander: 1 handful
• Coconut: 1 cup

Note: You can add 3tsp chilly powder & 1tsp coriander powder instead of non-veg masala powder.

Method:

• Soak green peas overnight or 1 1/2hr in warm water.
• Pressure cook keema with 1tsp salt & water (water should cover 1 inch above the keema) whistles for 2-3 times.
• Separate keema from water.
• Don’t drain water store it to use later.

Note: Pressure cooking the keema will separate excess fat from the meat. You can use this fat rich water as much as required for gravy & rest can be drained. By this you can avoid extra fat.

Pressure cooking the keema can be skipped if you don’t like to remove the fat.

• Coarse grind all the ingredients.
• Heat oil in the pan.
• Add onion & 1tsp salt, sauté till light brown.
• Add green peas sauté for 2-3min or till it becomes soft & looks skinny.
• Add keema (separated from water), close the lid.
• Stir in between till water evaporates.
• Keema turns light brown colour.
• Add grind ingredient, sauté for 15min.
• Add stored water for your requirement to make gravy.
• Add salt, cook till it leaves oil on top.
• Adjust seasoning.
• Keema gravy is great combination for Chapatti & puri (Indian breads).

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

   

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