Peshawari Mutton Keema
Recipe Ingredients:
- Mutton minced (slightly bigger)- ½ kg
- Red Onion medium– 5
- Garlic – 50 Gms
- Ginger – 1 tablespoon
- kisan sunflower cooking Oil – 150 gms
- Green coriander – 1 cup chopped finely
- Green chili
- Curd – 2 Tablespoon
- Tomato – 250 gms
- Aniseed (saunf) – 1 ½ TS
- Cloves (laung) – 5-6
- Cinnamon (dal chini) – 2 pcs medium size
- Cumin seeds (jeera) – 1 TS
- Big cardamom – 4
- Bay leaf dried- 2
- Dried whole red chili – 2
- Lemon – 1
- Salt to taste
- Turmeric
- Coriander powder
- Mixed spices (garam masala)
- Red chili powder
Recipe Method:
- Chop onions and green chili separately.
- Make ginger garlic paste and take out lemon juice and keep separately.
- Wash and clean minced lamb and drain water in a sieve.
- Heat pan and put oil, add cloves, bay leaf, big cardamom, dried whole red chili. Add cumin seeds after 2-3 mins.
- Now add chopped onions and sauté slightly and add ginger garlic paste. Fry for few minutes till onions starts getting pink color add keema, mix and fry together.
- Fry till starts getting brown color, needs little brown.
- Then add yoghurt (dahi) and when it starts leaving oil then add tomatoes along with salt per taste, turmeric powder, coriander powder, mixed spices, red chili powder and fry together.
- Its done when it starts leaving oil on sides and is not sticky in the pan anymore.
- Now fry aniseed and ground it. Put it in Keema now.
- Switch off the burner and add fresh chopped green coriander in the end.