Bhuna Keema
Servings - 2 - 3
INGREDIENTS

Cumin - 1 tablespoon
Coriander seeds - 1 1/2 tablespoons
Oil - 50 milliliters
Ginger garlic paste - 2 tablespoons
Green chili - 3
Cloves - 3 - 4 pods
Black peppercorns - 1/4 teaspoon
Cinnamon stick - 1
Black cardamom - 1 pod
Onions - 145 grams
Tomato - 215 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Mutton keema - 480 grams
Coriander - for garnishing
PREPARATION
1. Take a pan, add 1 tablespoon cumin, 1 1/2 tablespoons coriander seeds and dry roast until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. Heat 50 milliliters oil in a skillet, add 2 tablespoons ginger garlic paste, 3 green chili and stir for 1 - 2 minutes.
5. Add 3 - 4 pods cloves, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 1 pod black cardamom and mix it well.
6. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 215 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1/2 teaspoon turmeric and stir well.
10. Add 1 teaspoon salt, 1 teaspoon paprika and mix it well.
11. Then, add 480 grams mutton keema and mix it again.
12. Cook for 12 - 15 minutes on medium heat.
13. Now, add the prepared blended masala and mix it well
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat.
16. Garnish with coriander.
17. Serve hot.
Keema Mutton Curry
Servings - 2 - 3
INGREDIENTS
Coriander seeds - 1 tablespoon
Fennel seeds - 1 teaspoon
Dry red chili - 2
Star anise - 2
Black cardamom - 1 pod
Green cardamom - 2 pods
Cinnamon stick - 1 inch
Cloves - 2 pods
Black peppercorns - 7
Oil - 40 milliliters
Cumin - 1 teaspoon
Bay leaf - 1
Garlic paste - 1 1/2 tablespoons
Ginger Paste - 1 1/2 tablespoons
Onions - 200 grams
Tomato - 240 grams
Green chili - 1 1/2 tablespoons
Red chili - 1 teaspoon
Turmeric - 1 1/2 teaspoons
Salt - 2 teaspoons
Garam masala - 1 1/2 teaspoons
Mutton keema - 700 grams
Water - 300 milliliters
Green peas - 200 grams
Water - 300 milliliters
Dry fenugreek leaves - 2 tablespoons
Coriander - for garnishing
PREPARATION
1. Take a pan, add 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 2 dry red chili, 2 star anise, 1 pod black cardamom, 2 pods green cardamom, 1 inch cinnamon stick, 2 pods cloves, 7 black peppercorns and dry roast until it turns golden brown in color.
2. Remove it from heat and transfer it to a mortar.
3. Crush them with the help of a pestle and keep aside.
4. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf and stir well.
5. Add 1 1/2 tablespoons garlic paste, 1 1/2 tablespoons ginger paste and saute for 1 - 2 minutes.
6. Then, add 200 grams onions and fry till translucent.
7. Now, add 240 grams tomato, 1 1/2 tablespoons green chili and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon red chili, 1 1/2 teaspoons turmeric and stir well.
10. Add 2 teaspoons salt, 1 1/2 teaspoons garam masala, prepared masala and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Transfer this into a blender and blend it into a smooth puree.
13. Transfer this into a another heavy skillet and give it a nice stir.
14. Then, add 700 grams mutton keema and mix it well.
15. Now, add 300 milliliters water and mix it again.
16. Cover it with lid and cook for about 10 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Then, add 200 grams green peas and mix it well.
19. Now, add 300 milliliters water and mix it again.
20. Again cover it with lid and cook for about 20 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 2 tablespoons dry fenugreek leaves and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Garnish with coriander.
25. Serve hot with roti, naan or rice.
