Those who like mutton are fond of eating it cooked in different ways… If you are also fond of eating mutton then definitely taste this delicious taste of mutton mince:
A glance
- For how many people: 2 – 4
- Time: 30 minutes to 1 hour
- Meal Type: Non-Veg
Necessary ingredients
- 2 cups mutton minced
- half cup whipped yogurt
- 2 finely chopped onions
- one tomato finely chopped
- 2 to 3 green chilies finely chopped
- 2 tbsp garlic-ginger paste
- 2 tsp red chili powder
- 2 tsp garam masala powder
- one tsp turmeric powder
- 2 tsp coriander powder and
- a teaspoon of cumin
- a crushed cardamom
- Dalchini a piece Grotto
- 3 4 pepper
- Salt
- oil
For decoration
Finely chopped coriander
Method
Wash and clean the mutton mince with water. Then add minced meat, curd, a teaspoon of salt, and half a teaspoon of turmeric powder and mix it well. Now marinate the whole mixer for 20 minutes.
Now heat oil in a pan of gas. Now add cumin seeds. Keep the flame on medium.
After this, add big cardamom, black pepper, and cinnamon in the pan.
Now add onion, garlic-ginger paste, and green chilies and fry them.
As soon as the onion becomes golden, add turmeric, red chili, coriander powder, and salt and fry it for one minute.
Now add tomatoes to the spices.
When tomatoes are soft enough, add marinated minced meat in the pan. Now add garam masala and cover the pan. Cook it on medium fire for 15 to 20 minutes.
If the mutton mince is cooked properly, turn off the gas.
Garnish with fresh green coriander leaves and serve with hot minced bread or rice.
How to cook Mutton Mince Curry?
Mutton Keema Curry is cooked with lots of standing spices. You can also learn to make Tasty Mutton Keema Curry from this recipe.
A glance
- For how many people: 2 – 4
- Time: 30 minutes to 1 hour
- Meal Type: Non-Veg
Necessary ingredients
Ingredients for making spices
- 1 tsp whole coriander
- 1 tsp fennel
- 2 whole red chilies
- 2 chikri fool
- 1 big cardamom
- 2 small cardamom
- 1-inch cinnamon slice
- 2-3 cloves
- 7-8 black pepper
- For making gravy
- 4 tablespoons oil
- 1 tsp cumin
- 1 bay leaves
- 3 tsp ginger garlic paste
- 200 g finely chopped onion
- 250 g tomatoes
- 1 1/2 tsp finely chopped green chilies
- 1 tsp red chili powder
- 1 1/2 tsp turmeric
- 2 tsp salt
- 400glamb mince
- 300ml water
- 200g green peas
- 2 tablespoons Kasuri methi
- Dniaptti decoration
- heavy bottom pan
- mixer grinder
Method
In a pan, add coriander, fennel, red chili, squares, both cardamom, cloves, black pepper, and cinnamon and fry well. When a good aroma comes out of it, put them in a silbatta. Crush all the standing spices and make powder. After this, heat 4 tablespoons of oil in a heavy bottom pan.
Add cumin and bay leaves first in the oil. Fry it after this, put onion in the pan and fry it while stirring for 2-3 minutes. Then add ginger garlic paste and fry for 2 minutes. After this, put tomatoes, green chilies in the pan, and fry them while stirring. After cooking for 7-8 minutes on medium flame, onions and tomatoes will melt well. After this, add red chili, turmeric, salt, grated garam masala to the gravy and mix well while stirring.
After cooking for 5 minutes, turn off the heat. Grind this spice in a mixer jar and make the puree. Wash and clean the pan. And then keep it on medium heat. Put the prepared puree in a pan and cook it for 4-5 minutes while stirring. After this, add peas and cook 1-2 more while stirring well. Then add mutton mince to it and mix well. Add water and mix and cook covered for 10-12 minutes. Move-in between. Open the lid and add Kasuri methi to the mince and cook it for 4-5 minutes and turn off the heat. Sprinkle coriander leaves and serve mutton mince with roti, name, or rice.
