Mumbai Keema masala

HARA MUTTON KEEMA - This recipe is quite popular at typical Irani/Parsi restaurants in Mumbai. Pair it with Pav and you are sorted for the weekend Ingredients

For Ginger Garlic Paste

• 6-7 Garlic cloves,
• 1 inch Ginger, peeled, slice,
• 3-4 Green chillies (less spicy & broken into half)
• Salt to taste,

For Kheema Marination

• 1 kg Mutton kheema (with bones)
• Salt to taste,
• 1 tsp Turmeric powder,
• ½ tbsp Coriander powder,
• ½ cup Curd, beaten,
• Prepared Ginger Garlic Paste,

For Green Paste

• 3-4 Green chillies, less spicy & broken into half)
• ½ inch Ginger, peeled, slice,
• ¼ cup Mint leaves,
• 1 cup fresh Coriander leaves,
• 3-4 tbsp Water,
• ½ tbsp Oil,

For Cooking Kheema

• 2-3 tbsp Oil,
• 1 Bay leaf,
• 1 tsp Cumin seeds,
• Marinated Kheema,

For Tempering

• 2-3 tbsp Oil,
• 2 large Onions, chopped,
• Prepared Green paste,
• ¼ cup fresh Green peas,
• Bhuna kheema,

For Finishing

• 1 ½ tbsp Coriander leaves, chopped,
• 2-3 Green chillies (less spicy & chopped)
• 1 tbsp Dill leaves, finely chopped,
• 2-3 tbsp Butter, cubed, (for finishing)

For Egg Fry

• 1 tsp Oil,
• 1 Egg,
• Salt to taste,

For Garnish

• Coriander sprig,
• Lemon wedge,
• Onion, sliced,
• Tomato, sliced,
• Green chili,
• 2 no. Ladi pav,

Process

Ginger Garlic Paste

1. In a mortar pestle, add garlic cloves, ginger, green chillies, salt to taste and make a coarse paste.
2. Keep aside for further use.

For Kheema Marination

1. In a large bowl, add mutton kheema, salt to taste, turmeric powder, coriander powder and curd.
2. Add prepared ginger garlic paste and marinate it well. Rest it for 5-10 minutes.

For Green Paste

1. In a bowl, add green chillies, ginger, mint leaves, coriander leaves, water and oil.
2. Transfer it into a grinder jar and grind into a smooth paste.
3. Keep aside for further use.

For Cooking Kheema

1. In a handi, add oil, once it's hot, add bay leaf, cumin seeds and let it splutter well.
2. Add Marinated kheema and saute it on a medium flame for 10-15 minutes.

For Tempering

1. In a deep handi or lagan, add oil once it's hot, add onions and saute it on a medium flame until translucent.
2. Add prepared paste and saute for a while.
3. Add green peas, bhuna kheema and cook it for 10-15 minutes on medium flame.
4. Add coriander leaves, green chillies, dill leaves and saute it .
5. Finish it with butter and cook kheema well for a while.
6. Transfer it into a serving dish and garnish it with coriander sprig, some sliced onions, tomato, lemon wedge and green chili.
7. Serve hot with pav.

For Egg Fry

1. In a pan, add oil, once it's hot, add egg and season it with salt.
2. Keep aside for further use.