Recipe Description

Mutton mince cooked with fenugreek leaves and masalas.

       Ingredient                                                                 Quantity

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.