Thoda veg aur non-veg ka balance bhi to chahiye … Mutton mince prepared in coriander paste, spices and then again in refreshing coriander and mint leaves.

KHEEMA HARA DHANIA

Active ingredients

600 grams mutton mince (keema).
1 cup sliced fresh coriander leaves (dhania).
2 inch ginger piece, roughly chopped.
10-12 garlic cloves.
4-5 green chillies, sliced.
3 tablespoons ghee.
1 teaspoon cumin seeds.
3-4 green cardamoms.
1 inch cinnamon stick.
4-6 cloves.
3 medium onions, chopped.
1 tablespoon coriander powder.
Salt to taste.
1/2 tsp crushed black peppercorns.
1 teaspoon garam masala powder.
2 tablespoons lemon juice.
1 tablespoon sliced fresh mint leaves.
4 eggs, boiled, peeled and quartered.
Fresh coriander sprig for garnish.

Method.

1. Put 1/2 coriander leaves in a grinder jar, include ginger, garlic cloves, green chillies, and 1/4 cup water and grind to a great paste.
2. Heat ghee in a pan, include cumin seeds, green cardamoms, cinnamon and cloves. Sauté till aromatic. Include onions and sauté till golden brown. Include ginger-garlic-green chilli-coriander paste and sauté for half a minute. Include 1/4 cup water and blend well. Cook for 1 minute.
3. Include mutton mince and cook on high heat, stirring continually, for 8-10 minutes. Include coriander powder and salt and blend well. Stir in 1/2 cup of water and bring it to a boil, decrease heat, cover and simmer for 20-25 minutes, stirring sometimes. In case the mutton mince is still not cooked, include about 1/4 cup of water and cook on low heat till mince is completely cooked.
4. Include crushed black peppercorns, garam masala powder and lemon juice. Include staying sliced coriander leaves and mint leaves. Mix well and serve hot garnished with boiled egg quarters.

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