Wednesday, 30 May 2012

Nepali Keema 

500 Grams Minced Mutton ( get it minced coarsely not fine ).
1 Large Onion ( Cut long and thin lengthwise ).
1 Large Tomato ( liquidized ).
1 1/2 Teaspoons Each Garlic & Ginger Paste .
All Khara Masala 
2 Tablespoons Dhania Powder.
1/2 Teaspoon Haldi Powder.
1/2 Teaspoon Methi Seeds.
200 Ml Mustard Oil ( pref more ! ) + 60 Ml.
1 1/3 Teaspoon Timur Powder.
Red Chili Powder.
1/2 Tablespoon Minced Garlic.
3-4 Dried Red Chiles.

In 200 ml ( or more ) smoking hot mustard oil add methi seeds and the khara masala . As you begin to get that warm aroma of the whole spice being heated ( 20-30 seconds ) add the onions . Brown onions and add mince and salt. Buhno over high heat for 5 minutes to brown nicely and then 15-20 minutes cook covered over low heat ( the mince should be almost done ). At this stage add peas if you are using.

Now make a paste of tomato garlic ginger dhania powder chili powder haldi and 100ml water and add it to the mince . Cook well over medium high heat till oil separates and the mince is a nice dark color , maybe another 10 minutes.

Lastly , take a frying pan and saute in the balance 60 Ml ( or more ) oil the minced garlic & dried red chilies . THE OIL SHOULD BE COLD WHEN YOU BEGIN SAUT√ČING ! When garlic is light brown mix it all into the keema ,add timur and a bit of garam masala , cook another minute or so . Adjust flavors.

You use unheated oil to saute the garlic as it imparts a very nice flavor into the dish .

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