This delicious mutton kheema recipe is a feast for the non vegetarians.
Ingredients:
Mutton kheema – 250 gms,
Salt,
Oil – 3 tablesp,
Ginger garlic paste – 1/2 tsp,
Dhania seeds – 1 tablesp,
Jeera – 1/4 tsp,
Onion – 3, medium, sliced fine, ( preserve 1 onion pieces for gravy ),
Red chilli powder – 1 tsp,
Haldi – 1/4 tsp,
Green chilli – 2, sliced fine,
Cloves – 2 + 2,cinnamon – 3 – 1/4 inch pieces,
Desiccated coconut powder – 1 tablesp,
Potato – 1, small, boiled, peeled and mashed, ( you can substitute it with 1 tablesp channa dal soaked for 20 minutes, add this to blender while grinding masala paste ),for binding,
Chopped coriander leaves – 1 tablesp,
Tomato puree – 1 tablesp,
Method:
1).Wash kheema and keep it aside.
2).Heat a tablesp of oil, fry dhania seeds, jeera, 2 cloves, 2 cinnamon pieces, onions and ginger garlic paste, Allow onions just to turn soft. Add red chilli powder, desiccated coconut powder.haldi. Blend the masalas into a fine paste. Remove 1 and 1/2 tablesp of masala paste and keep it aside. Now add kheema to the blender ( with ground masala paste )along with salt.
3).Blend the above mixture into a slightly course paste. Add the mashed potato to this,mix well and prepare gooseberry size balls and keep them aside.
4).Heat remaining oil in a cooker ( preferably 3 litres )add 2 cloves, 1 cinnamon piece and preserved masala paste.Fry it for a minute and add onion pieces, chilli, along with very little salt, fry till the onion turns soft, add tomato puree, fry till raw smell goes.
5). Add kheema balls, cover the cooker for 3 minutes and shake the cooker gently once or twice,so that the kheema balls are coated with gravy and partially cooked.
6)Sprinkle 80 to 100 ml of water over the gravy, Stir gently once, place the lid and pressure cook for 3 whistles under medium flame.
7).When steam comes down, open the cooker and sprinkle chopped coriander leaves. Serve this very delicious kheema balls in masala gravy with special rice preparations like biryanis / pulavs and break fast items like poori, chapathi dosa etc.
Tip:
a).If mutton is tender 3 whistles is ok.Other wise allow for 4 whistles and add little more water.
b).Stir the gravy gently other wise the koftha will break.
c).In place of potato you can substitute 1 tablesp of soaked channa dal or fried channa dal powder.
d).Do not put weight immediately after closing the cooker.Allow the pressure to raise on high flame and when steam starts comming, put weight, lower the flame to medium and pressure cook for 3 whistles.