Tag: mutton keema

Shepherd Pie

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Shepherd pie is a hearty comfort food, one of my childhood favorites  that goes over in the memory of my growing up years. In the bygone days of less eating out culture and not so much exposure to global cuisine, Keema pie was one such dish that gave a global fusion flavour in home style cooking. Spiced mutton mince cooked in Indian masala topped with mashed potatoes, the shepherd pie is one pot meal loaded with veggies and protein that adds to the spirit of a cold chilly night. It is indeed the Desi version of the classic shepherd pie and believe me that it is worth all the hard work.

Ingredients

Mutton mince : ½ kg

Peas : ½ cup

Carrot : ½ cup diced

Onion : 1

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 1 tsp

Turmeric powder : ½ tsp

Salt : as per taste

Garam masala powder : 1 tsp

Oil : 2 tsp

For the mash potato

Potato : 2

Butter : 50 gms

Cream  : 2 tsp

Pepper : 1 tsp

Step 1

Clean the mutton mince and keep aside.

Step 2

Heat oil in a thick bottom pan and add the sliced onion. Saute until translucent and then add the ginger garlic paste and saute them together. Put the remaining masala along with salt and cook them together.

Step 3

Add the peas and diced carrot and cook it for a couple of minutes.

Step 4

Add the Keema and stir fry along with the masala. Lower the flame and sprinkle a few drops of water and cover the pan and let it cook for about 15 minutes or until done.

Step 5

Transfer the Keema into a baking dish.

Step 6

Peel and cut the potatoes into cubes and boil it for about 10 minutes along with salt and water. Once it turns soft strain it and mash it with the help of a fork. Mix 2 tsp of butter , cream and an egg yolk and sprinkle pepper powder.

Step 7

Spread the mashed potato over the Keema layer and evenly spread with the help of a spatula. Add a dollop of butter and bake it in a preheated oven at 180 degree C for about 15 minutes until the pie gets a nice golden crust.

Step 8

Once cool serve immediately and enjoy the Desi version of the classic British shepherd pie.

Tip

Add  grated cheese to the mashed potato for a creamier texture.

 

 

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

Nandini Bhushan3 Comments

 

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast or main meal dish along with yoghurt and salad.Traditionally kulcha is cooked in tandoor but since it is a home style cooking, I have made it on pan as well as air fryer for my blog readers. Enjoy my take on the Keema kulcha straight from the pan.

Ingredients: For the stuffing

  1. Mutton Keema:  ½ kg
  2. Onion:  1 diced
  3. Ginger paste: 1tsp
  4. Garlic paste :1 Tsp
  5. Pepper powder: 1 Tsp
  6. Cummin powder: 1tsp
  7. Coriander powder: 1 Tsp
  8. Turmeric powder: ½ Tsp
  9. Red chilli powder: 1tsp
  10. Garam masala powder: 1 Tsp
  11. Oil: 3 Tsp 

Ingredients: For the dough

  1. Maida: ½ kg
  2. Milk: 2 tsp
  3. Curd: 2 tsp
  4. Baking powder: 1 Tsp
  5. Oil: 2 tsp
  6. Salt: as per taste
  7. Water: as required

Ingredients: For garnish

  1. Chopped corriander leaves
  2. Butter

Step 1:

Sieve the flour along with baking powder. Add salt, milk,curd, oil along with water to knead a soft dough. Cover it with a damp cloth and keep it aside for atleast half an hour.

 

Step 2 :

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Heat oil in a kadahi. Add onion and fry it till it turns golden brown. Next add the masala and saute it till they all come together. Sprinkle few drops of water in order to prevent them from burning.

Step 3:

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Add the Keema and cook them all together.

Step 4:

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Once done transfer the Keema into another bowl and sprinkle the lemon juice along with the coriander leaves over the top.

Step 5:

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Divide the dough into small portion and stuff it with the Keema filling. Now gently roll out these stuffed balls .

Step 6:

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Transfer the kulcha into a pre heated air fryer and let it cook for 5 to 7 minutes or until the kulcha turns golden brown. Brush it with butter and serve it hot.

 

Step 7:

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In case one doesn’t have airfryer, one can easily make it on a  hot tawa till the kulcha gets the desired colour.

 

Step 8:

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Transfer it to a serving platter and relish it with curd and onion rings.

Tip:

The mutton Keema can be replaced with chicken paneer, potato or vegetable

Mutton Kofta Curry

Mutton Keema Kofta Curry

Nandini BhushanLeave a comment

The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I  cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.

Ingredients :

  • Mutton mince (Keema)  ½ kg
  • Ginger 1 inch
  • Green chilli  2 to 3
  • Egg 1
  • Garam masala powder 1 Tsp
  • Coriander leaves as per taste
  • Pudina leaves optional
  • Soaked bread optional( to be used in case Keema appears too difficult to handle)
  • Ingredients for the gravy
  • Onion 2 large finely chopped
  • Tomato 2 grated
  • Garlic paste 1 Tsp
  • Ginger paste 2 Tsp
  • Turmeric powder 1 Tsp
  • Red chilli powder 2 tsp
  • Coriander powder 2 tsp
  • Whole black pepper 5 to 6
  • Black cardamom 1
  • Green cardamom 2
  • Dalchini 1 stick
  • Whole jeera 1 Tsp
  • Oil 4 Tsp
  • Salt as per tasteFollow the steps by step instructions for  perfect result:

Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it  comes together. Egg will help to bind the koftas. Once done squeeze the water away.Keema Kofta Cuury_011

Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.Keema Kofta Curry_02

Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.Keema Kofta Curry_03

Step 4 : Add the finely chopped onion and fry it till it turns golden brownKeema Kofta Curry_4

Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.Keema Kofta Curry_05

Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and

let it cook in the gravy till the kofta becomes firm.Keema Kofta Curry_06

Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.Keema Kofta Curry_07

Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.Keema Kofta Curry_08

 

 

Tip. Add one Tsp of oil in the mince while blending. This will keep the koftas moist and soft