Thoda veg aur non-veg ka balance bhi to chahiye….. Mutton mince cooked in coriander paste spices and then again in refreshing coriander and mint leaves.
KHEEMA HARA DHANIA
Ingredients
600 grams mutton mince (keema)
1 cup chopped fresh coriander leaves (dhania)
2 inch ginger piece roughly chopped
10-12 garlic cloves
4-5 green chillies chopped
3 tablespoons ghee
1 teaspoon cumin seeds
3-4 green cardamoms
1 inch cinnamon stick
4-6 cloves
3 medium onions chopped
1 tablespoon coriander powder
Salt to taste
½ tsp crushed black peppercorns
1 teaspoon garam masala powder
2 tablespoons lemon juice
1 tablespoon chopped fresh mint leaves
4 eggs boiled peeled and quartered
Fresh coriander sprig for garnish
Method
1. Put ½ coriander leaves in a grinder jar add ginger garlic cloves green chillies and ¼ cup water and grind to a fine paste.
2. Heat ghee in a pan add cumin seeds green cardamoms cinnamon and cloves. Sauté till fragrant. Add onions and sauté till golden brown. Add ginger-garlic-green chilli-coriander paste and sauté for half a minute. Add ¼ cup water and mix well. Cook for 1 minute.
3. Add mutton mince and cook on high heat stirring continuously for 8-10 minutes. Add coriander powder and salt and mix well. Stir in ½ cup of water and bring it to a boil reduce heat cover and simmer for 20-25 minutes stirring occasionally. In case the mutton mince is still not cooked add about ¼ cup of water and cook on low heat till mince is fully cooked.
4. Add crushed black peppercorns garam masala powder and lemon juice. Add remaining chopped coriander leaves and mint leaves. Mix well and serve hot garnished with boiled egg quarters.
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