Saoji mutton keema

2016-01-03
  • Yield : half Kg of Keema
  • Servings : 4-6 plates
  • Prep Time : 40m
  • Cook Time : 30m
  • Ready In : 1:20 h

Saoji mutton keema
Saoji mutton keema is my variation of a keema cooked with the same masala used in Saoji mutton. It turned out to be surprisingly tasty.

Method

Step 1

In a large mixing bowl, combine marinade ingredients with the mutton keema and mix well. Add meat and mix till well coated. Set aside to marinate for at least an hour.

Step 2

To make the spice paste, put oil in a frying pan over low heat. When hot, add the onions and saute till golden. Remove and set aside. In the same pan, add all the remaining spice paste ingredients, except coconut and roast till you smell the aroma. Remove and set aside. In the same pan, add the ground coconut and saute till coconut turns golden. Remove from heat, , cool, add to all the other ingredients cool and grind to make a thick, fine paste with some water.

Step 3

To make the gravy, put oil in a large frying pan over medium heat. When hot, add bay leaves. When bay leaves crackle, add onion and saute till translucent. Add ground spice paste and cook, stirring continuously, till oil floats to the surface. Stir in ginger-garlic paste, chili powder, turmeric powder, salt the marinated meat and stock.

Step 4

Mix well and cover pan with a large plate. Fill the plate with water, reduce heat to low and cook. stirring occasionally, till all water in the plate evaporates and mutton is tender. Add more stock to the gravy if it is too thick / needs more cooking.

Step 5

Mix in garam masala powder. cook for 1 minute longer and remove from heat. Dress with chopped coriander and serve hot with roti or rice.

My Notes
1. You can adjust the spice by reducing or increasing the chili.

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