Chicken/Mutton Kheema (Spicy mince meat curry)

Mince meat curry with Flaky Paratha and Green Salad

INGREDIENTS: 

FOR DRY MASALA/ DRY SPICE MIX

1 tsp coriander seeds 
½ tsp jeera 
½ tsp mustard seeds 
½ tsp methi /fenugreek seeds
12 cloves
12 black pepper corns
½ tsp Hing or asafoetida
½ tsp turmeric powder 
2-3 inches of cinnamon stick broken into smaller pieces.

1. Dry roast all these ingredients in a tadka pan or wok till a nice aroma is released . 
2. Dry grind in a mixer or coffee grinder. It should be a very fine powder . 
3. Making such fresh masala always gives a very unique taste to your dish.

FOR WET GREEN MASALA / MARINATION

2 Medium sized onions
6 to 10 green chillies chopped
Small bunch of coriander around 2 fistfuls
Small bunch of mint leaves around 1 fistful
3 inches of ginger chopped 
12 to 15 pods of garlic depending on size.

1. Roast the two onions with skin directly on gas flame. Be a little careful and do not keep this unattended.  Roast till the onions are completely black from outside. This lends a very distinct sweet onion flavour to the dish.
2. Grind the roasted n peeled onions with all the above ingredients. Add just a little water to make a very smooth paste. This green paste will be used for marination.

INGREDIENTS FOR THE CURRY 

Chicken/Mutton mince 1 kg
Curds or yogurt 1 tbsp 
Oil for cooking 3 to 4 Tbsp 
4 medium sized onions sliced
1 medium sized tomato sliced 
3 tsp oil for tadka 
2 tsp chilli powder 
Cashew nuts 100 gms OR Boiled green peas 1 Bowl 

METHOD :

1. Wash and clean the mince meat and keep it aside.

2. Apply the green paste to this and mix well

3. Add the dry spice mix or the dry masala (as mentioned above) to this and mix really well.

4. Cover and refrigerate for at least 30 mins.

5. Grind together in a blender the sliced onions and tomatoes and make  a fine paste.

6. Heat oil in  a thick bottomed pan or wok .

7. Now add the tomato onion paste. Stir well for 3 to 5 mins till it turns a pinkish or copper colour

8. Add the marinated mince meat (Kheema) to this gravy and add a glass of water . Mix well and keep covered .

9. Keep stirring occasionally . Add more water if its too dry. Cook covered on medium flame.

10. Once the meat mince is cooked (around 45 mins) add salt to taste.

11. Now comes the GRAND FINALE ……. Heat 3 tsp Oil in a small pan and roast 1 to 2 tsp red chilli powder in it . You might end up sneezing and coughing due to the chilli powder but trust me its worth it.

12. Add this to the cooked mince to produce an extremely appetizing SIZZLING SOUND. Mix well and cook for another minute or so.

13. At our home we add cashewnuts to this but it is more common to add Boiled green peas to the Kheema (Kheema-mutter as the dish is popularly known)

14. Your Spicy mince meat curry is ready to be served with Roti/Phulkas/ bhakri/Plain steamed Rice .

14. ENJOY !!!