• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Description

Mutton mince cooked with fenugreek leaves and masalas.

Ingredients:-

  • Mutton keema – 250 grams
  • Fenugreek leaves – 2 cups
  • Oil – 3 tbsp
  • Bay leaves – 2 no
  • Finely chopped garlic – 1 tbsp
  • Red chilli powder – 1 1/2 tbsp
  • Coriander powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Roasted cumin powder – 1 tsp
  • Tomatoes – 2 large
  • Green chillies – 3 no
  • Bhuna masala – 130 grams
  • Salt – to taste
  • Mint leaves – 15-20
  • Juice of – 1/2 lemon
  • Mint sprig for garnishing

 

Method:-

 

  1. Heat oil in a non stick kadai. Add bay leaves, garlic and cumin seeds and sauté till fragrant.
  2. Add red chilli powder, coriander powder, garam masala powder, cumin powder to the keema and mix well. Add the keema to the pan and sauté for 2-3 minutes.
  3. Roughly chop the tomatoes and transfer into a mixer jar. Add fenugreek leaves, green chillies and grind into a coarse mixture.
  4. Add the ground mixture to the pan and mix well.
  5. Add bhuna masala, salt, mix well and cook 10-12 minutes.
  6. Add mint leaves, lemon juice and mix well.
  7. Transfer into a serving bowl, garnish with a mint sprig and serve hot.

You may also like

15 mins 4 People Yield
10 mins 4 People Yield
Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

eight + eleven =