Mutton keema with spinach


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Preparation time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Mutton keema with spinach . Usually I make mutton or chicken keema with fenugreek leaves and make a gravy . once while watching the telly saw celebrity chef anjum anand of Britain making a gravy based with spinach gravy   and chicken . Liked the idea of this home style recipe in a frill – free way . but was not sure if the gravy part would be approved at home so I followed her recipe but used chopped spinach instead of the spinach purée and substituted chicken pieces with mutton mince ( keema ) . The dollop of butter added to garnish just perks up the dish and the aroma is breath taking . Served this gravy with pulkas for dinner and was an instant hit . Added another new  dish to my regulars at home that has a fine balance of sustainability and authenticity to it .

Ingredients

Ingredients
Quantity
fresh washed and chopped
spinach
1 1/2 cups
Mutton mince ( keema )1/4 kg
Medium onions 3 chopped
garlic 1 tablespoon minced
Medium ripe tomato 1 chopped and blitzed to a coarse paste
green chilies 2 chopped
ginger grated1 tablespoon
coriander powder 2 teaspoons
red chili powder 1/4 teaspoon
turmeric powder 1/4 teaspoon
garam masala1/4 teaspoon
ground black pepper1/4 teaspoon
Bay leaves2
oil3 tablespoons
saltto taste
coriander leaves 2 tablespoons chopped
melted butter 1 teaspoon
water 1 cup

Method

  1. Heat  oil in a nonstick frying pan or in a pressure cooker .add minced onion , garlic , bay-leaf  and sauté, while periodically stirring.
  2. Onions will have a lot of water so for the  first 8 to 10 minutes keep the heat high so that all the onion water evaporates   quickly and gets a light brown colour .
  3. Add coriander powder, red chilli  powder,  turmeric powder and mix with the onions and fry for few seconds.top with ginger , and green chillies . sauté for a few seconds .
  4. Add  tomato puree , turn the heat high for 2 to 3 minutes, so that water evaporates quickly, and then turn the heat down. Keep stirring the masala frequently.In about 5 to 6 minutes tomato puree and onion will blend together.
  5. Once all the water has evaporated and you see the oil in the pan that means masala  is done. Add the minced mutton with salt to taste and sauté until the colour of the mince changes .
  6. Add 1 cup of water and cook until the mince is cooked through . ( If using pressure cooker , cook the mince for 2 to 3 whistles ) .
  7. Add the fresh chopped spinach and cook on low heat until the spinach is cooked and oil separates letting all the flavours infuse together and gets to a semi thick gravy consistency .
  8. Garnish with chopped coriander leaves , ground pepper powder , garam masala powder and butter .  Serve hot with any roti of your choice or as a side dish with rice .

 Note

Can use chicken keema , mutton pieces and chicken pieces instead of mutton mince .