Mutton ka Keema

 The word 'Keema' is believed to have been borrowed from the Turkish word 'Kıyma', which means minced meat. Keema was a popular breakfast staple in the Awadhi cuisine during medieval India. It was an age when the royal families took their culinary affairs almost as seriously as their administration.

 

 

Keema Matar is a dish you can nat ignore or neglect. I am a vegetarian and for myself I prepare paneer and tofu ka keema which is no doubt yummy. But the original mutton keema has perhaps no competitor. hubby brought this minced meat of the leg portion of goat which is known as delicacy.So here it is, my Keema matar!

Ingredients:

1. Mutton Keeema-1 cup
2. Sweet peas-1/2 cup (I use frozen)
3. Bay leaf-1
4. Onion-3 large or 5 medium
5. Garlic cloves-4-5
6. Tomato-1 small
7. Curd-2tbsp.
   
8. Red chilli powder-2 tsp. (Lesser amount will not make it so yummy because peas are sweet.)
9. Coriander powder-1 heaped tsp.
10. Turmeric powder-1/4 tsp.
11. Salt
12.  Freshly ground Garam masala -(1 Black cardamom, 2 cloves, 1/2" piece cinnamon, 1/2 strand mace, 5-6 Green cardamom, 4-5 Black pepper, 2 tsp. grated coconut.)
    
13. Kasoori methi-1 tsp.
14. Cilantro-2 tsp. for garnishing
15. Mustard Oil-5 tbsp.
16. Desi ghee-1 tbsp.
    
17. Water-Less than 1 cup

Procedure:

• In a pressure cooker, heat oil and give tadaka of half finely chopped onion and bay leaf.
  
• Put thickly chopped large onion (Our onion is jumbo size, you must take 3 if making it in India), garlic cloves, turmeric,chilli and coriander powders plus salt. Also add 1/2 cup of water and cook it till 3-4 whistles on low setting of your stove. 
• Don't open the lid till it is de-pressurized.
• Open and mash with the help of a laddle or you can use hand blender if you want, for me, laddle is good enough.
• Now throw bay leaf.
• Add finely chopped half onion and saute till light brown.
• Now add boiled masala, finely chopped or skinned tomato and curd.
• After about 5 minutes, add keema and cover the lid and cook it till one whistle.
• Let the cooker de pressurize, then open the lid.
  
• keep sauteing till it is well done, Oil starts coming on the surface.
• Add peas and keep bhunoing it on medium low flame.
• After 7-8 minutes, add water and  sprinkle freshly ground masala and kasoori methi.
• Garnish with cilantro.
• Serve with chapati, puri, paratha or rice.

Note: Boiled masala has its different taste which makes your gravy unique, also you need lesser amount of oil to cook this rich gravy.