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Smoked Keema Masala!! |
The method of this recipe is inspired
from Atul’s Nepali bhutwa mutton
(Thank you).
I added in a bit by creating my own
red paste and a few changes here n there.
The outcome was superb!!
Ingredients :
800 grams Minced Mutton (Keema)
3 onions sliced
2 tomatoes (cut in two halves and
place them in a micro proof bowl and heat for
3 mins,grind to a puree when cool)
1 cinnamon stick
2 green cardamoms
7-8 cloves or laung (freshly
ground,keep aside to be used at the end)
Salt
Mustard oil- ¾ th of a cup
Red paste- (Grind the below to a fine
paste,add very lil water)
1 garlic pod
4 dry red chillies
½ tsp turmeric powder
3 green chillies
2 tsp Meat masala or 1 tsp garam
masala
1 tsp red chilly powder
Method:
Heat Mustard oil in a pressure cooker
or a deep Pan.Burn the mustard oil and
take off heat,add in the cinnamon stick
and green cardamoms.Once the oil gets
flavoured,return to heat and add in the sliced onions ,sauté till golden
brown
(on a slow flame).Now add in the keema (I got the meat washed before getting
it
minced,as washing it post loses the flavour).Bhuno the keema with salt on
high
heat for 10 mins on high heat to seal the juices.Now lower the flame and
let it bhuno
for good 15-20 minutes till the keema changes color,add splashes
of water in between.
Now tilt the cooker
so that the oil flows on the side and sauté
the ground red paste in
this oil for 2-3mins.Mix the masala and keema well and
cook for another 5 mins.
Add the tomato puree and let it cook well till it leaves
oil.Add in 1-2 cups of water.
Once keema is completely done,mix in the ground clove powder and take off heat.
Keep it covered for 10
minutes.
Now comes the smoking part (my fav):
Heat
a small piece of charcoal.Once red hot place it in a katori(steel bowl).Immediately place this katori over the keema,pour half a tsp of ghee over
the charcoal and cover the cooker with a lid.Let it smoke the keema for 5-7 mins .
Take the Katori out and your Smoked Keema is ready!!!Enjoyyy
yummy it is
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