Bhuna Keema

Bhuna Keema

Last night I was thinking of making a Kolkata style Biryani today. But that would mean going to the local butcher for the choicest cuts. Felt lazy and remembered that we had Mutton Keema in the refrigerator. Chaitalii let’s boil the Keema first and then carry on with it. We started discussing the process and zeroed onto a drier preparation. I mentioned that the spice element needs to be simple and suggested that we will restrict this to the flavour of coriander. The hotness quotient would be derived from the Ghost Pepper and a few green chillies. Once the recipe was formalised this is what I did:

Ingredients:

1 kg Mutton mince
1 inch cinnamon
1 Black Cardamom
5 Green Cardamoms
10 cloves

4 chopped onions
2 chopped tomatoes
20 garlic cloves chopped
2 Tbs ginger juliennes
1 tsp Turmeric Powder
3 Tbs coarsely ground toasted Coriander seeds
5 Green chillies chopped
4 Bhut Jolokia cut into small pieces
Salt
Mustard Oil
Chopped Coriander Leaves

Boil the mince with the whole cinnamon and Cardamoms until almost done. Drain the mince and keep the stock.

Heat mustard oil in a kadai.
Add the onions and fry them until light brown
Add the chopped garlic
Sauté for a little while until the onions turn brown and then throw in the tomatoes. Add the Turmeric Powder
Sauté for a while until the tomatoes are done and then add the mince.
Add the bhut jolokia and the ginger juliennes
Give it a good stir and then put in the stock (keep a cup for later)
Stir now and then as the moisture evaporates
Once it’s semi dry add the the ground coriander
Mix well and then bhunao the mince for a while
Add the chopped Coriander leaves
Add salt
Add a bit of stock off and on if it sticks ( it would/should!!)
The colour would change to a darker shade of brown.
Switch off the flame.
Transfer and squeeze in the juice of a lemon
Have it with Butter Nan
Delicioso!!!