This our first recipe shared from a good friend of Vagariu, Mr. Arun Desai
Born in Kampala, Uganda, he lives between Kenya, India, Canada and USA but his indian roots are always expressed with his exquisite cuisine.
I’ve had the pleasure to taste some of his dishes and i can prove the genuinity and authenticity of his dishes.
Besides that, he’s my father in law !!!!
Preparation Time: 20 Min
Cooking Time: 60 Min.
Coarse Mutton Mince: 1 Kg.
Salt to taste
Ghee: 200 Grammes
Herbs & Vegetables
Onions: 3 Medium size chopped.
Fresh Ginger: 3 Tbsp minced to paste.
Fresh Garlic: 3 Tbsp minced to paste.
Fresh Cilantro: 125 Grammes chopped
Green Chillies: 180 Grammes finely chopped.
Sour Lime: Juice of 1.
Red Chilly powder: 3 ½ Tbsp
Turmeric powder: 2 Tsp.
Yoghurt beaten: 500 Grammes
- Pour the ghee into a large size deghchi and place over a low flame.
- Put the onions into the ghee and sauté until they begin to turn golden brown.
- To this, slowly add the ginger & garlic pastes, the red chilly powder and the turmeric powders.
- Bhunao this masala gently, because the red chilly powder tends to burn quickly.
- When the ghee begins to separate from the masala, add the kheema and raise the flame to medium.
- Bhunao briskly for 15 minutes. Add the yoghurt and the green chillies lower the flame and stir for 10 minutes.
This is a crucial stage in the preparation.
- Raise the flame again, add the cilantro and simmer for 15 minutes.
- The kheema will turn dry.
- Add the lime juice and set aside.
- The additional ghee may be drained from the deghchi before consumption.
- This is best enjoyed with Sheermal or Paratha.