By Nikita Toppo
Keema is minced mutton cooked in spices with capsicum, tomato, sugar, lemon juice and milk. It is best served with pav.
1 tbsp oil, 1 bay leaf, 5 green cardamom, 2 tsp cumin, 2 cloves, 3 onions, 1 tbsp garlic, 1 tbsp ginger, 1 tbsp butter (for cooking) + 1 tbsp butter (to garnish), 1 green chilli (for cooking) + 1 green chilli, split (to garnish), 1/2 capsicum, 1 1/2 tsp turmeric
1 tsp red chilli powder, 2 tsp cumin powder, 2 tsp coriander powder, salt to taste, a pinch of asafoetida, 2 kg boneless mutton (minced), 3-4 tbsp milk, 3 tomatoes (pureed), 1-2 tsp sugar, 1/2 lemon (juiced), water as required, coriander leaves
In a pan, heat oil and add bay leaf, green cardamom, zeera & cloves. Roast for 2 minutes. Then, add chopped onions. Sauté till golden brown.
Add garlic, ginger and butter, green chillies and capsicum. Sauté till the capsicum is wilted a bit. Then, pour some water. Now, add all the masala powder hing and salt. Sauté.
Add the mutton. Sauté for 3-4 minutes. Add milk, tomato puree, sugar and lemon juice. Cook for 10 minutes. Add a cup of water.
Cover and cook till the mutton is done. Garnish with chopped coriander leaves, split green chilli and a blob of butter. Serve with pav.