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| Main ingredients | Mutton mince, Pavs, Cumin seeds, Green cardamoms, Black cardamom, Cloves, Bay leaves, Mace, Cinnamon, Onions, Ginger-garlic paste, Yogurt, Frozen green peas, Dill leaves, Garam masala powder, Fresh coriander leaves, Green chillies, Fresh mint leaves, Lemon |
| Cuisine | Irani |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams mutton mince (keema), 80% mutton mince and 20% mutton fat
- Pavs to serve
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- 3-4 green cardamoms
- 1 black cardamom
- 3-4 cloves
- 2 bay leaves
- 1 mace blade
- ½ inch cinnamon
- 2 medium onions, finely chopped
- 1½ tablespoons ginger-garlic paste
- ½ teaspoon turmeric powder
- Salt to taste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons yogurt
- ¼ cup frozen green peas
- ¼ cup dill leaves
- 1 teaspoon garam masala powder
- ½ lemon
- Irani chai to serve
- Bun maska to serve
- Half fried egg to serve
- Chutney
- 1 small bunch of fresh coriander leaves
- 2 green chillies
- ½ cup fresh mint leaves
- A dash of lemon juice
- Salt to taste
Method
- Heat oil in a pan, add cumin seeds and let them change colour. Add green cardamoms, black cardamom, cloves, bay leaves, mace blade and cinnamon, mix and sauté till fragrant.
- Add onions, mix well and saute till they turn golden brown.
- Add ginger-garlic paste, mix and saute for 1-2 minutes or till the raw smells disappear. Add mutton mince, mix and sauté on high heat for 3-4 minutes.
- Add turmeric powder and salt, mix well, cover and cook on medium heat for 8-10 minutes.
- Meanwhile, roughly chop coriander leaves along with the stalks and put into a mixer jar. Break green chillies and add. Add mint leaves, lemon juice, salt and ¼ cup water and grind to a fine chutney.
- Add coriander powder and cumin powder in the pan with the mutton mince and mix well. Add yogurt, mix and cook for 1-2 minutes.
- Add the ground chutney and mix well and cook till most of the moisture dries up.
- Add green peas and mix well. Add ½ cup water, mix well and cook for 4-5 minutes.
- Roughly chop dill leaves and add and mix well. Adjust salt and mix.
- Add garam masala powder and mix. Squeeze the juice of lemon, and mix well. Switch the heat off.
- Transfer the keema into a serving bowl. Serve hot with pavs, Irani chai and bun maska. Or you can also serve the keema with half fried egg on top.
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