This dhaba style Keema is enriched with bold flavours which is just ideal on a cold night. There is warmth from the aromatics & masalas but not overly hot. The flavours are balanced out with the inclusion of tangy tomatoes; the butter & milk lend a rich creaminess that makes us go ‘aaha’!
Ingredients Of Dhabe Ka Keema:
- Oil-1 Tbsp
- Bay leaf-1
- Green cardamom-5
- Jeera-2 teaspoon
- Cloves-2
- Sliced Medium Onions-3
- Sliced Garlic-1 Tbsp
- Sliced Ginger-1 Tbsp
- Butter (1 Tbsp-for cooking) + butter (1 Tbsp-to garnish)
- Green chilli (1-for cooking) + green chilli (1 ), split (for garnishing), well sliced
- Sliced Capsicum-1/2
- Turmeric-1 1/2 tsp
- Red chilli powder-1 tsp
- Jeera powder-2 tsp
- Dhaniya powder-2 tsp
- Salt as per taste
- Asafoetida (hing)-1 pinch
- Boneless mutton (minced)-1/2 Kg
- Milk-3-4 Tbsp
- Pureed Tomatoes-3
- Sugar-1-2 tsp
- Lemon-1/2
- Water
- Coriander leaves
How to Prepare Dhabe Ka Keema:
1. In a vessel drop oil, green cardamom, jeera, bay leaf & cloves. Allow them to release the aroma.
2. Next drop sliced onions. Saute until brown golden. Detach the bay leaf.
3. Include ginger, garlic & butter. Saute.
4. Drop the capsicum & green chillies. Saute until the capsicum is wilted a bit. (For like three-four mins). Deglaze with little water.
5. Next drop the spices: red chilli powder, jeera powder, hing, dhaniya powder, turmeric powder & salt. Saute.
6. Drop the mutton mince. Saute for three to four mins. Drop milk & mix properly.
7. Include the sugar, lime juice & tomato puree. Cook for ten mins on moderate flame.
8. After adding a cup of water, cover & cook until the water vaporizes & the mutton is well cooked.
9. Decorate with sliced coriander leaves, a blob of butter & split green chilli. Have it with pav.