Thursday, 16 March 2017
This recipe is from Kashmiri Cooking by K.P Dar , I cook a lot from this book and each time with very successful results. I was looking for a different non punju keema recipe and this one fitted the bill perfectly . No onions , tomatoes , garlic and more important the recipe didn't call for every conceivable spice known to mankind !
1 Kg Mutton Mince - Coarsely ground.
300 Grams ghee or Vegetable Oil.
250 Grams Curd.
4 Pieces Laung.
1 Teaspoon Sonth Powder - Increase if yours isnt fresh and aromatic.
A Pinch of Hing.
Red Chili Powder.
2 " Ginger Minced.
500 Grams Peas.
250 Grams Dhania Greens.
1 Teaspoon Keora Water ( NOT for me ever ! ).
A Pinch of Saffron.
1 Teaspoon Sugar ( I avoided ).
2 Teaspoons Garam Masala
100 Grams Khoya.
1.5 Cups Water.
Heat ghee , add hing and laung . Add mince , I added some bones too . Lightly bhuno to change the color , then add curd, salt , chili , ginger and salt.Stir and add water occasionally to prevent burning. Cook covered on sim till meat turns reddish brown.
Add peas and sugar , pour in the water and cook another 20 minutes.Then add in all other ingredients , cook covered on low till you get a thickish gravy . This is fingerlicking delicious !