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Written recipe for Mutton kheema pattice
Prep time: 30 mins
Cooking time: 1.5 hours
Serves: 6
For mutton kheema
Ingredients:
• Mutton (minced) 750 gm
• Ghee 2 tbsp
• Jeera 1 tsp
• Green cardamom 2-3 nos.
• Cloves 45 nos.
• Black peppercorn 1 tsp
• Cinnamon 1 inch
• Bay leaf 1-2 no.
• Onion 4-5 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Salt to taste
• Tomatoes 2-3 medium size (chopped)
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Turmeric powder 1/4th tsp
• Water 250 ml
• Garam masala 1 tsp
• Fresh coriander 1 tbsp
Method:
• Wash the mutton mince twice thoroughly with fresh water.
• Heat ghee in a wok, add the whole spices and sauté for a minute.
• Add chopped onions and cook until they are translucent.
• Add the ginger garlic paste and cook until onions turn brown.
• Add the mutton mince, stir and mix well, add salt to taste, cook for 15-20 minutes.
• Add the coriander powder, red chilly powder and turmeric powder, mix well and cook further for 10-12 minutes.
• Add water and bring to a boil, cover and cook for 30-45 minutes on medium low heat while stirring in intervals. Add water if required if the mutton starts to get dry.
• Continue to cook until the mutton leaves ghee or it is completely cooked.
• Add garam masala and some freshly chopped coriander leaves, mix well and keep aside.
For pattice
Ingredients:
• Boiled potatoes 5-6 medium size
• Salt to taste
• Soaked Poha ½ cup
• Ginger garlic paste 1 tbsp
• Fresh coriander 1 tbsp
• Fresh mint 1 tbsp
• Kasuri methi 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Jeera powder tsp
• Garam masala 1 tsp
• Chaat masala 1 tsp
• Amchur powder ½ tsp
• Ghee for frying
Method:
• In a mixing bowl add the boiled potatoes and mash them well.
• Add salt to taste, soaked poha, ginger garlic paste, powdered spices and some freshly chopped coriander and mint leaves, mix well.
• Shape into round tikkis.
• Heat ghee in a pan, shallow fry the tikki on both the sides until crisp and golden brown,
• Place the fried tikkis on a plate top with freshly made mutton kheema, pour coriander mint chutney, fine sliced onions, some ginger juliennes, and some freshly chopped coriander leaves.
• Serve hot with slit green chillies and lemon wedge on side.
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