Saturday, 27 December 2014

Mutton Podimas ( Keema )

I have adapted this recipe from Sumeet Nair's fabulous cookbook - The Bangala Table - its a gem of a buy and has plenty vegetarian recipes too.
Podimas means the mashing process , podi I believe means making into small bits - which is probably the reason why this keema dish is called such .
200 Grams Minced Mutton
Wet Paste
3 Dried Red Chilies - Preferably the milder Goondu Milagai .
1 Green Cardamon Pod.
1/ " Cinnamon .
1/2 " Ginger.
1/2 Teaspoon Black Peppercorns.
1 Teaspoon Fennel.
1 Teaspoon Cumin.
4 Teaspoons Grated Coconut .
7 Cloves Garlic.
Grind all the wet ingredients mentioned under ' Wet Paste '
1 Medium Onion Chopped.
1 Tomato Chopped.
Green Peas
Egg- My addition
Heat oil and fry some mutton bones till nicely browned ( my touch , not a part of the recipe ) - take your time doing this as they will release some wonderful flavors into your dish .

Then add onions saute  till translucent  add tip in the wet paste, haldi and salt.Cook gently till oil separates , now add tomatoes - I pureed them and cook another 2-3 minutes .At this stage add keema and give it a good bhuno - that gives you color and gets rid of that keema smell ( For some reason bhunoing isn't done much as per the recipe but do it ) .Now you can either pressure cook with some water or let it simmer covered .When nearly done add the peas/eggs and cook till done.
This keema is absolutely delicious - I upped spice to suit my taste and egg really enhanced the experience .

Sikandalous Cuisine

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