07 March, 2009

Kheema : Dill Se

Dill Se re…Dill se
We tried out a different Kheema (mince) recipe. It is similar to the way Parsees treat their mutton with the herb Dill ( Shepu in Marathi).It turned out quite yummy. We did serve it to our friends who had come over. This is a green Kheema recipe that has a sharp and cool aftertaste but can light up a fire inside, so go easy on the chilly.

Ingredients:
  • Meat (mutton or lamb) mince ½ kg
  • Red onions finely chopped 200gms about 4 medium sized onions
  • Ginger paste 2 tbsp
  • Garlic paste 2 tbsp
  • Fresh mint leaves 15-20 sprigs
  • Dill leaves…finely chopped 20 -25 sprigs
  • Green chili’s 6-7 small sized
  • Fresh green Coriander 15-20 sprigs
  • Curry leaves 2-3 sprigs
  • Whole black peppercorns 6-8
  • Cardamom 2-3 cloves
  • Cinnamon ½ an inch bark
  • Bay leaves 2-3 small size
  • Garam Masala 1 tsp
  • Asafetida (Hing) ½ tsp or a small pinch
  • Turmeric Powder ½ tsp
  • Salt to taste &
  • Cooking Oil 5-7 tbsp (Groundnut, Sunflower-- strictly no corn oil)
Cooking method:
Heat the oil in pan on a medium flame. Add the asafetida and turmeric powders and add finely chopped onions. Sauté/ shallow fry for two minutes till steam forms then add ginger garlic pastes .
Cover the pan and allow it to cook on low flame while stirring from time to time, such that onions do not stick to the pan. Fry till onions get a translucent texture. Add mince; fry for 2 to 3 min’s to mix ingredients thoroughly on high flame. Cover the pan and lower the flame allowing the mince to cook in its own juices. While meat cooks…grind coriander, mint green chilies, curry leaves, pepper corns, cinnamon, cardamom and Garam masala and bay leaf. Dry grind it until fine. Add the ground masala when the meat is half cooked. Mix thoroughly cover and cook on low flame in its own juices. When meat starts to leave oil in the pan…add finely chopped dill leaves and mix. Cook till meat is completely done. When it is well done the juices separate and remain as thick greasy gravy in the Kheema.

Serving Instructions:
Dish out the cooked Kheema from the pan into a serving dish or a bowl. Garnish with finely chopped raw Dill leaves/Mint. Serve with thinly sliced fresh onion rings & quartered boiled eggs. Tastes best with Pau or baked loaves but can be served with pan baked Indian breads (Chapatti’s, Roti, Nan, and... Kulchas). Can be mixed with a portion of rice and had as a mince pilaf

2 comments:

Anaggh A. Desai said...

Good. Love it. But cannot prepare it. If prepared willing to bring the pau & share it:)

Kau Kau goes the Crow said...

Most welcome...anytime on a weekend..trace out our common friend and bring him along too