PALAK KHEEMA FRY

INGREDIENTS:

Ground Mutton /Kheema--------1 lb
Spinach-----------------------------1 whole bunch chopped coarsely
Onion-------------------------------1 small one
Red Chilli Powder--------------- 3 tsp(adjust)
Turmeric---------------------------1 tsp
Ginger-Garlic Paste--------------2 tsp
Garam Masala Powder----------1/2 tsp
Coriander powder----------------1 tsp
Shahjeera--------------------------1/2 tsp
Curry leaves----------------------few
Lemon Juice----------------------1 tsp
Oil----------------------------------2-3tbsp

DIRECTIONS:

1.Heat oil in a pan. Add add Shajeera, Chopped Onion, Curry leaves and Turmeric.

2. When Onions turn brown and soft add ginger-garlic paste and fry for 3-5mins more. 

3.Add Kheema and mix well . They usually try to form lumps leaving water while cooking. So make sure you break them.

4. Cook the kheema till the water from the meat evaporates. Now add Salt and Chopped Spinach.

5.Fry the spinach, Kheema mixture on med-high heat for 8-10mins or until the spinach is completely cooked . 

6.Add Red Chilli Powder, Garam Masala Powder, Coriander Powder, Lemon Juice and cook covered on med-low flame for 10 more mins.

7.Turn off the heat and serve hot with Rice or Roti

MUTTON KHEEMA CURRY

INGREDIENTS:

Ground Mutton/Kheema-------------1lb

Onion-----------------------------------1 med one chopped finely

Tomato---------------------------------1 med one chopped finely

Ginger Garlic paste-------------------1tbsp

Red Chilli Pwd-------------------------1-1/2 to 2 tbp

Garam Masala--------------------------1/2 tsp

Coriander Pwd--------------------------1/2 tsp

Grated Coconut Pwd-------------------1tbsp

Turmeric Pwd---------------------------1/4tsp

Coriander leaves------------------------finely chopped

Curry leaves-----------------------------few

Oil-----------------------------------------3 tbsp

DIRECTIONS:

1.Heat oil in a pressure cooker add curry leaves and chopped onions,turmeric,little salt and saute till the onions turn turn soft.

2.Add the ginger garlic paste and saute further for another 3 mts.

3.Add chopped tomatoes and cook till they are cooked and oil separates out.

4.Add the ground meat and cook on high for 4-5 mins stirring in between.

5.Add the gram masala pwd , red chilli powder and salt and combine well.  Add 1cup water and place lid and cook on pressure upto 4 whistles and turn off. 

6.When pressures off remove lid, add coriander pwd, coriander leaves, coconut powder and cook on low flame for 8-10 mts or till you get the desired gravy consistency.

7.Serve hot with rotis or white steamed rice.

1

MUTTON KORMA CURRY

INGREDIENTS:

Mutton--------------------------------2 pounds/1 kg

Onions--------------------------------1 big one

Tomatoes-----------------------------1 big one

Yogurt---------------------------------1 tbp for marinade

Ginger garlic Paste-------------------1 tsp + 1-1/2 tsp for marinade

Green chillies-------------------------2

Red chillli powder--------------------1-1/2 tsp + 1 tsp for marinade

Coriander powder--------------------1 tbp + 1 tsp for marinade

Cinnamon,cardamom,cloves-------4-6

Cumin/shajeera seeds---------------1 tsp

Dry Coconut powder-----------------1-2 tsp

Turmeric------------------------------1/2 tsp + 1/2 tsp for marinade

Oil------------------------------------4 tbp

salt-----------------------------------to taste


DIRECTIONS:


1.Marinate the cleaned mutton in 1/2 tsp turmeric, 1tsp chilli powder, 1 tsp coriander powder, 1-1/2 tsp ginger garlic paste, 1 tbp yogurt, salt and keep aside for 30 mins.

2.Some people prefer pressure cooking the marinated mutton with some water until 5-6 whistles and then cooking it over the stove-top for few more minutes until tender.this process takes around 45-60 mins. The other way is simply stove-top method(with no pressure cooking) for nearly 1-/1 to 2 hours or until tender.

3.This recipe uses the second method which gives more flavor to the curry compared to the first process. So better plan in advance before going to start it.

4.Heat oil in a deep pan and add cumin seeds, cloves,cinnamon,cardommon and fry for a minute. Then add chopped onions and fry till they turn transperent.

5.Now add gingergarlic paste to the chopped onions and fry for 2-3 mins and add then add chopped tomatoes.

6..After the tomatoes turn soft add the marinated meat and enough pour water to cover the meat pieces and cook for 45-60 mins stirring in between at medium-low heat. be sure to add water too if the level is less.

7.Now add salt,red chilli powder and enough water to cover them up. and cook covered for another 30-40 mins. Now check the meat tenderness and taste it and adjust the spices accordingly else cook for few more minutes.

8. Once you feel the meat is prpoerly cooked add coriander powder,coconut powder and cook for 2-4 mins and then turn off.

9.Garnish with coriander leaves and Serve with roti/rice.

NOTE: The meat has to be cooked on medium-low flame for proper cooking. keep adding water if the level decreases.