Mumbai Green Mutton Kheema | Irani Kheema | बॉम्बे हरा मटन कीमा

Mumbai Kheema Pav

 

Prep time: 10-15 minutes

Cooking time: 40-45 minutes

Serves: 4-5 people

For green paste:

Ingredients:

·Fresh coriander  1 cup

·Mint leaves 10-12 nos.

·Spinach leaves 3-4 (optional)

·Green chillies 3-4 nos.

·Coriander seeds 1 tbsp

·Cumin seeds 1 tsp

·Green cardamom 2 nos.

·Black pepper corns 4-5 nos.

·Black cardamom 1 nos. 

·Ice cubes 2-3

·Water as required

Method:

·Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste.

·Your green paste is ready.

For keema:

Ingredients:

·Oil 1/3 cup

·Onions 6-7 medium sized (chopped)

·Ginger garlic paste 4-5 tbsp

·Mutton keema 1 kg (80% keema 20% fat)

·Salt to taste

·Turmeric powder ¼ tsp

·Curd 1/3 cup

·Spicy red chilli powder 2 tsp

·Coriander powder 3 tbsp

·Cumin powder 1 tbsp

·Green peas ½ cup

·Dill leaves ¼ cup

·Green chillies 3-4 nos. (slit)

·Butter 1-2 tbsp

·Kasuri methi 1 tbsp

·Garam masala 1 tsp

·Fresh coriander big handful

Method:

·Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone.

·Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes.

·Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals.

·Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry.

·Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well.

·Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well.

·Your Bombay style green keema pav is ready. Serve hot with pav.