Ingredients:
- Mutton qeema (Mince) ½ kg
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Sarson ka tel (Mustard oil) 1 tbs
- Hari mirch (Green chili) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Dahi (Yogurt) ½ Cup
- Sukha nariyal (Dry coconut) 1 tbs
- Kashkhash (Poppy seeds) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 2-3
- Sabut kali mirch (Black peppercorns) 15-16
- Javatri (Mace) 2 blades
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Cooking oil 1/4 Cup
- Pyaz (Onion) sliced 1 medium
- Tez paat (Bay leaves) 2
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Kasuri meethi (Dried fenugreek leaves) ½ tbs
- Hara dhania (Fresh coriander) chopped
Directions:
In bowl,add mutton mince,salt,turmeric powder,mustard oil,green chili,fresh coriander,yogurt,mix well and marinate for 30 minutes.
In spice mixer,add dry coconut,poppy seeds,cumin seeds,cloves,black peppercorns,mace,cinnamon stick,black cardamom,green cardamom,grind well & set aside.
In pot,add cooking oil,onion and fry until golden brown.
Add bay leaves and mix.
Add ginger garlic paste and mix well for 1-2 minutes.
Add marinated mutton mince and mix well until changes color.
Cover and cook on low flame for 15-20 minutes then cook on high flame for 8-10 minutes.
Add red chili powder,coriander powder,ground spices 2-3 tbs and mix well.
Cover and cook on low flame for 8-10 minutes.
Add dried fenugreek leaves and mix well,cover and simmer for 3-4 minutes.
Add fresh coriander & serve!
Ajza:
- Mutton qeema (Mince) ½ kg
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Sarson ka tel (Mustard oil) 1 tbs
- Hari mirch (Green chili) chopped 1 tbs
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Dahi (Yogurt) ½ Cup
- Sukha nariyal (Dry coconut) 1 tbs
- Kashkhash (Poppy seeds) 1 tbs
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 2-3
- Sabut kali mirch (Black peppercorns) 15-16
- Javatri (Mace) 2 blades
- Darchini (Cinnamon stick) 1
- Badi elaichi (Black cardamom) 1
- Hari elaichi (Green cardamom) 2-3
- Cooking oil 1/4 Cup
- Pyaz (Onion) sliced 1 medium
- Tez paat (Bay leaves) 2
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tbs
- Kasuri meethi (Dried fenugreek leaves) ½ tbs
- Hara dhania (Fresh coriander) chopped
Directions:
Bowl mein mutton qeema,namak,haldee powder,sarson ka tel,hari micrh,hara dhania aur dahi dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
Spice mixer mein sukha narial,kashkhash,zeera,laung,sabut kali mirch,javatri,darchini,badi elaichia ur hari elaichi dal ker ache tarhan grind ker lein & side per rakh dein.
Pot mein cooking oil aur pyaz dal dein aur golden brown hunay tak fry ker lein.
Tez paat dal ker mix karein.
Adrak lehsan paste dal ker 1-2 minutes kliya ache tarhan mix ker lein.
Marinated mutton qeema shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Dhak dein aur halki ancch per 15-20 minutes kliya paka lein phir tez ancch per 8-10 minutes kliya paka lein.
Lal mirch powder,dhania powder aur ground spices 2-3 tbs dal ker ache tarhan mix ker lein.
Dhak dein aur halki ancch per 8-10 minutes kliya paka lein.
Kasuri meethi dal ker ache tarhan mix karein aur dhak ker 3-4 minutes kliya paka lein.
Hara dhania dal ker serve karein.
