Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread.