This is a quick and easy recipe for the famous "dum ka kheema". "Kheema" means minced meat and "dum" means steamed/baked. Now, on with the recipe.....
Ingredients:
minced meat (preferably mutton)-900 gms
medium sized onions (finely sliced)-2
ginger and garlic paste - 3 tbsp
turmeric pdr - 1 tsp
red chilli pdr - 2tsp/less for mild
almonds - 8 to 10 (roasted on a pan for a couple of mins.)
garam masala pdr (optional)- 1 tsp
dhanya pdr (coriander seeds) - 1tbsp
salt - 1tbsp/to taste
yogurt - 800 gms/ 2 cups
oil - 1 cup for deep frying
charcoal (non-chemical) - 2 small pieces
Method:
In a wok, deep fry the onions till golden brown and keep aside. Wash the minced meat in a strainer and heat in a vessel with 1 tbsp of ginger garlic paste, till excess water dries. Heat the charcoal on another flame, simultaneously. Be careful with the burning charcoal. Avoid any inflammable material near it. Make a pit in the middle of the meat in the vessel and place a small piece of aluminium foil. Add 2 tsp of oil in the foil and place the charcoal in it. Quickly cover the vessel with a tight lid. The vessel should be fully covered so that no smoke escapes from it. Let it stay for 10 mins.
In a blender, add yogurt, fried onions, roasted almonds, red chilli pdr, turmeric pdr, ginger garlic paste, 4 tbsp oil, garam masala, salt, dhanya pdr. Blend till the amonds are broken down into a paste.
Preheat the oven to 360 degrees, in a baking dish spread the smoked meat, pour the batter in the blender over the meat evenly. Bake in the oven till the meat turns brown(a little on the dark brown side not burnt) at the top. Garnish with fried onions, chopped mint and coriander leaves. It can be served with naan bread, pita or rice. Best accompanied with tomato chutney. INSHAALLAH, i will post the recipe for the chutney in one of my next posts.
Ingredients:
minced meat (preferably mutton)-900 gms
medium sized onions (finely sliced)-2
ginger and garlic paste - 3 tbsp
turmeric pdr - 1 tsp
red chilli pdr - 2tsp/less for mild
almonds - 8 to 10 (roasted on a pan for a couple of mins.)
garam masala pdr (optional)- 1 tsp
dhanya pdr (coriander seeds) - 1tbsp
salt - 1tbsp/to taste
yogurt - 800 gms/ 2 cups
oil - 1 cup for deep frying
charcoal (non-chemical) - 2 small pieces
Method:
In a wok, deep fry the onions till golden brown and keep aside. Wash the minced meat in a strainer and heat in a vessel with 1 tbsp of ginger garlic paste, till excess water dries. Heat the charcoal on another flame, simultaneously. Be careful with the burning charcoal. Avoid any inflammable material near it. Make a pit in the middle of the meat in the vessel and place a small piece of aluminium foil. Add 2 tsp of oil in the foil and place the charcoal in it. Quickly cover the vessel with a tight lid. The vessel should be fully covered so that no smoke escapes from it. Let it stay for 10 mins.
In a blender, add yogurt, fried onions, roasted almonds, red chilli pdr, turmeric pdr, ginger garlic paste, 4 tbsp oil, garam masala, salt, dhanya pdr. Blend till the amonds are broken down into a paste.
Preheat the oven to 360 degrees, in a baking dish spread the smoked meat, pour the batter in the blender over the meat evenly. Bake in the oven till the meat turns brown(a little on the dark brown side not burnt) at the top. Garnish with fried onions, chopped mint and coriander leaves. It can be served with naan bread, pita or rice. Best accompanied with tomato chutney. INSHAALLAH, i will post the recipe for the chutney in one of my next posts.
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