Kathal Keema Curry (Raw Jackfruit & Chicken Mince Curry)

          Kathal (Raw Jackfruit) combined with Keema (Chicken Mince) turns out real yummy. It was my first try and this dish goes well with both rice or any Indian bread. You can use up any leftover keema curry in this way, by adding some boiled kathal and creating a fusion out of it. Chicken mince can be substituted with mutton mince or soya granules for a veg. version. 

• 1 small size kathal (raw jackfruit), chopped & boiled 
• 1 cup chicken mince
• 1/2 cup green peas 
• 3 tbsp. oil 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1/2 mace
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tbsp. tomato paste / puree of one tomato
• salt to taste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. ghee 

            Make a paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.

          Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.

          Add 1 & 1/2 cups water, kathal and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.

Ginger Mutton Angara

          Try this yummy home style cardamom flavoured mutton curry with some smoky flavour. It will immediately transfer your dish to the next level. I gave this angara effect with some live charcoal. 

           So this particular dish is apt to be served and enjoyed during any special occasion with family and friends. Do enjoy this simple dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati.

• 400 gms mutton with bones
• 3 tbsp. oil
• 2" ginger, chopped
• 1-2 garlic cloves
• 1 small onion, chopped 
• 1-2 green chilies
• handful of coriander stems
• 1/2 cup fried cashews
• 1 tsp. lime juice
• 1 small coal
• 2 cloves
• 1 tsp. ghee
• 1 green cardamom
• 1 tsp. ginger julienne
• 1 tbsp. coriander leaves, chopped

          Pressure cook the mutton in 1 cup water for 20-25 minutes after the first whistle. Separate the stock from the mutton.

          Heat 1 tbsp. oil and saute the ginger, garlic, onion and chilies till light brown. Keep aside to cool down. 

          Then grind along with coriander stems and cashews to a fine paste by adding some water. Add salt and lime juice. Mix well.

          Heat remaining oil and fry the mutton till light brown. Add the ginger paste and fry on a medium flame till it is well blended with the mutton.

         Now add the stock. Cover and simmer till the gravy thickens and the oil separates. Switch off the flame. Transfer to a serving dish.

          Now arrange a small steel bowl in the centre of the serving dish over the mutton gravy and place a live charcoal in it along with the cloves and cardamom. 

          Pour the ghee over it and close with a lid for 5 minutes. Remove the lid after that and serve, garnished with ginger julienne and coriander leaves.