kheema (mutton mince) -1/2 kg ginger paste -1tbl spn garlic paste -1tbl spn green chilly paste -1tbl spn coriander leaves paste -1tbl spn onions -2 large green peas -100gms curd -1/4cup turmeric pwdr -pinch coriander pwdr -1tspn salt coriander leaves coal in a vessel add oil fry onions till brown. then add ginger garlic paste roast nicely till brown. add kheema and salt. roast then add green chilly and corinder leaves paste and cook well. add curd and roast well till oil leaves masala. add green peas then add little turmeric and coriander powder and cook for sometime. just before serving give charcoal baghar. ie take a steel katori place it in the center of the vessel in which the kheema is cooked. burn coal till red hot and place inside the katori. take ghee in a spoon and warm. pour the hot ghee on the red hot coal which was placed insie the katori and immediately close the vessel. this will give gv the coa baghar aroma to the kheema. serve garnished with coriander leaves.
yes sabitha it is mouth watering esp when eaten with paratha. vahee you are most welcome do make it and let me know.
Zeenat , I made Kheema once at home and I could smell the raw meat even after cooking.I washed thoroughly still there was some unpleasant odour.I cooked it for an hour as well. Is there any way to get rid of the raw meat smell.I don't have any issue with chicken but it is only with lamb and I do not know what ingredient is missing in my recipe.
hi sabitha, whenever you make meat whichever form whether it is mince or pieces, dont keep it out for a long time. either cook fresh or as soon as it gets properly thawed. to thaw never try to pour very hot water so as to make it done faster. also dont defrost in the microwave. after washing with water nicely drain out the water, then rub liittle aata and little salt and keep for some time. then wash. actually this is done mostly for pieces of mutton to remove the smell. always remember the more the mince will be kept open in aftyer the thawing the more the smell will come. also what you can do is immediately fry the kheema in little ginger garlic paste after thawing. let the water dry then cook like the normal methods you follow. always use a good amount of ginger garlic paste whil cooking meat its removes the odour and gives the pecular taste.
Zeenat , thanks a bunch for all the tips you have posted.Shall try them. I wasn't aware of the ata and salt tip you have mentioned.
