Lost & Found Evening - (Friends And Keema!!!)

Rinku, my oldest friend ( we have known each other since our 6th grade in school), came home last weekend. We had lost touch over the last decade and finally found each other again last year through the world wide web. Now this is the second time we did so. The first time we lost touch after our 8th grade and then bumped into each other when we entered college. After a brief meeting, we lost touch again and then traced each other again.
It's so strange meeting old classmates. And after all these years, it's stranger.We had our better halves and kids with us, and it's great to see your kids bonding and you travel back to memory lane.
It was also a lost & found evening for another reason. Mutton Keema(Mince) is my favorite dish and one that I can cook with my eyes closed. Somehow, I had stopped making it for more than a year. Doesn't it happen to everyone,atleast once, when they get tired of making the same dish over and over again. Guess, it is what happened to me. This time, I felt the urge to make Keema, and it felt so good cooking it after all these years.
This happens to be my signature recipe and all I can say is "eat it with some Malabari Parantha or nice grilled bun."

"Keema Kao Mast Ho Jao! "

Mutton/Lamb Keema ( Lamb Mince)

Ingredients:

Lamb/Mutton Mince - 500gm
Onion Paste - 2 Cups
Ginger Paste - 4 Tblsp
Garlic Paste - 4 Tblp
Green Chillies, finely chopped - 3
Tomato Paste - 2 Cups
Yogurt,whisked - 1/2 cup
Green Peas - 1 1/2 Cup
Bayleaf - 1
Cloves - 5-6
Black Peppercorns - 10
Black Cardamom - 1
Green Cardamom - 4
Red Chili Powder - 3 Tsp
Garam Masala Powder - 2 Tsp
Ghee - 4 Tblsp
Salt - To Taste

Method:
1. Heat Ghee in a large pan. Add in the whole masalas (Bayleaf, cloves, black peppercorn, black cardamom) and let them crackle.

2. Add the onion paste and fry till it starts to turn golden brown.

3. Add in the ginger, garlic pastes alongwith the finely chopped green chillies.

4. Fry till mixture starts to turn brown. Add in the garam masala powder & red chili powder.

5. Add in the minced meat. Mix well and let it cook for 10 minutes stirring frequently.

6. Add in the tomato paste and mix well.

7. Add in the whisked yogurt. Mix well.

8. At this time the minced meat looks more of a gravy dish, than a dry one. Add in the green peas and let them cook. If they are frozen add them now. Incase they are fresh ones, add them after the gravy has reduced by half.

9. Let it cook, till all water evaporates. Add in the green cardamom (crushed or powdered).

10. Adjust seasoning and serve hot.

Posted in: Indian Cooking,Keema,Lamb,Mince,Mutton,North Indian Cuisine