KEEMA STUFFED TOMATO CUTLETS

Ingredients:

¼ kg. Mutton mince

¼ cup water

1 tsp. chilli powder

½ tsp. cumin powder

¼ tsp. turmeric powder

¾ tsp. salt to cook mince,

¼ tsp. to fry mince, plus a pinch of salt for tomatoes.

100 gms. Fresh peas

2 tsp. oil to fry mince

1 small onion, chopped

½ tsp. garlic ginger paste

A few sprigs of coriander leaves, chopped

¼ cup bread crumbs

Method:

1. Cook mutton mince in a vessel or pressure cooker with ¼ cup water, 1 tsp. chilli powder, ½ tsp. cumin powder, ¼ tsp. turmeric powder and ¾ tsp. salt for 5 minutes.
2. Add peas and cook till done and all water evaporates.
3. In a small kadai, heat 2 tsp. oil.
4. Add chopped onions, garlic ginger paste and fry for a minute.
5. Add the cooked mince and fry till light brown.
6. Add chopped coriander leaves, sprinkle ¼ tsp. salt, stir well and keep aside to cool.
7. Wash and cut tomatoes into half and scoop out al the pulp.
8. Sprinkle a pinch of salt inside the tomatoes.
9. Stuff tomatoes with keema (mince) mixture.
10. Close mouth of tomatoes with bread crumbs.
11. Place tomatoes on a tawa with hot oil (as for frying eggs) with the mouth portion of the tomatoes downwards.
12. When brown, turn on the other side.
13. Remove and serve.

KEEMA OMELETTE

Ingredients:

100 gms. Keema

4 raw eggs

¼ tsp. turmeric powder

½ tsp. chilli powder

½ tsp. garam masala powder (optional)

½ tsp. salt

1/3 cup. Water

1 small onion, chopped

1 small tomato, chopped

A few sprigs if coriander leaves, chopped

½ tbs. oil to fry mince

2 tsp. oil to fry omelettes

Method:

1. Put raw mince in a small vessel. Add turmeric powder, chilli powder, garam masala powder, salt and 1/3 cup of water. Cook for 3 minutes till water evaporates.
2. Heat 2 tbs. oil in a kadai.
3. Add chopped onions, fry for a minute till brown.
4. Add chopped tomatoes, fry for a minute till soft.
5. Add chopped coriander leaves, fry for a minute.
6. Add coked keema and fry till light brown. Keep aside.
7. Take 4 raw eggs in a dish and beat well.
8. Pour half the beaten egg on a greased tawa. Spread 2 tbs. mince mixture on the omelette. Fold the omelette over the mince mixture and pour 2 tsp. oil around the omelette.
9. Take out when the egg is cooked and light brown.
10. Repeat above steps for the second omelette.

Can make two bread and as a side dish for rice and chappatis.

KEEMA CHILLI FRY

Ingredients:

¼ kg. Keema

2 tsb. Oil

1 large onion, chopped

1 tsp. garlic ginger paste

1 medium sized tomato, chopped

3 green chillies, chopped

¼ tsp. turmeric powder

1 ½ tsp. salt

½ cup water

1 tsp. garam masala powder

1 tsp. coriander leaves

Method:

1. Heat 2 tbs. oil in a pressure cooker.
2. Add chopped onion, fry for 2 minutes.
3. Add garlic ginger paste, fry for 30 seconds.
4. Add chopped tomatoes, fry for 1 minute. Add chopped green chillies, fry lightly for 30 seconds.
5. Add turmeric powder, 1 ½ tsp salt, keema and ½ cup water. Stir well.
6. Add garam masala powder.
7. Close lid of pressure cooker and cook on pressure for 5 minutes.
8. Remove and serve garnished with chopped coriander leaves.

Goes well with rotis or rice.

KEEMA BURJI

Ingredients:

¼ kg. Mutton mince

2 tbs. oil

1 whole red chilli (broken into pieces)

1 big onion, finely chopped

2 green chillies, chopped

¼ tsp. pepper powder

1 medium sized tomato, chopped

½ tsp. turmeric powder

2 tbs. salt

½ cup water

1 beaten raw egg,

1 tsp. fennel seeds. Powdered

Method:

1. Heat oil in a pressure cooker, add red chilli pieces.
2. Add chopped onions, green chilies, pepper powder, chopped tomato, and turmeric powder; fry all the above measles for 5 minutes.
3. Add the mince, salt and ¼ cup of water. Close the cooker and cook for 5 minutes.
4. Open the cooker and add the beaten raw egg. Scramble it well tills cooked.
5. Add fennel powder, stir well for 1 minute.

Serve as side dish with rice or rotis.

HUNGARIAN GOULASH

Ingredients:

¼ kg. Mutton pieces

2 tbs. oil

1 large onion, chopped

2 cloves garlic, crushed

½ tsp. chilli powder

½ tsp. pepper powder

200 Gms. Tomato puree

1 ½ tsp. salt

1 cup water

2 tbs. beaten curds

½ tsp. sugar

1 tbs. grated amul cheese or any other cheese

Method:

1. Heat oil in a pan. Add raw mutton pieces and fry, stirring all the time, till brown.
2. Remove mutton pieces when they have browned. Drain oil and keep aside.
3. In the same pan, add chopped onions, fry for a minute till light brown.
4. Add crushed garlic, fry for a minute, then add chilli powder and pepper powder and stir. Add tomato puree and stir well. Add salt, cover the pan and let it boil well.
5. When oil comes to the surface, add raw mutton pieces and 1 cup water.
6. Transfer the whole curry to a pressure cooker.
7. Cook for 5 to 7 seconds till the meat is tender. Ad beaten curds. Simmer for 3 seconds.
8. While serving, mix in sugar and garnish with grated cheese.

Goes well with bread.

(Note: for tomato puree – use kissan or any other tomato puree)

GOAN MUTTON ROAST

Ingredients:

½ kg. Mutton leg

6 garlic flakes

1 inch piece ginger

1 medium onion, sliced grinds masalas

1 ½ tsp. pepper corns together to a together to a

3 tbs. oil fine paste

6 red chillies, broken into pieces

2 sprigs of mint leaves, chopped

¾ cup water

2 tsp. salt

¼ kg. Baby potatoes peeled

1 carrot, peeled and cut

¼ cup vinegar

½ tsp. sugar

Method:

1. Grind together ginger, garlic, onion, cumin seeds, and pepper corns to a fine paste.
2. Heat 3 tbs. oil in a pressure cooker.
3. Add broken red chillies and let it splutter.
4. Add ground masalas, fry for 3 minutes and stir well.
5. Add chopped mint leaves, fry for 30 seconds.
6. Add the mutton leg, toss well.
7. Add ¾ cup water and add 2 tsp. salt.
8. Close cooker and cook for 10 minutes.
9. Open the cooker, add vegetables and cook for 2 minutes.
10. Add vinegar and simmer till the gravy thickens.
11. Slice the mutton.

Serve with bread.