Mutton Kheema

Kheema tastes the best with Pav (burger bread).The blend of coconut and whole garam masala is amazing in this recipe. I personally prefer kheema to be a bit more spicy then the normal cooking. So here goes the recipe.

Ingredients:
Minced meat (indian lamb) - 500gm washed and drained
ginger garlic paste - 1/2 tbs
onion - 2 finely chopped
tomatoes - 2 finely chopped
whole garam masala - 2 pepper corns, 2 cloves,1 bay leaf, 1 star anise and 1"cinnamon
red chilli powder - 2 to 3 tsp (adjust it as per your intake of spice)
turmeric - 1 tsp
garam masala powder - 1 to 2 tsp
chopped coriander for garnishing
oil
salt - as per taste

Masala:
onion - 1 sliced
coconut - 1/2 cup grated
coriander seeds - 1 tsp
garlic - 2 to 3 cloves
ginger - 1"
whole garam masala - 1 pepper corn,1 clove, 1 green cardamom, and 1" cinnamon
oil

Method for masala:
Heat oil in a skillet add whole garam masala once it splutters add coriander seeds and onions fry until they turn light brown now add the coconut once it tuns brown add the ginger garlic fry for some time and then switch off the flame.Grind to a fine paste by adding little water.

Kheema:
Heat oil in a pressure cooker add the whole garam masala along with onions, ginger garlic paste cook until the onions turn light brown.Now add red chilli powder, turmeric and garam masala powder and sprinkle some water so that the powders don't burn. Once the raw smell vanishes add the tomatoes cook until they turn soft. Add the grounded paste cook until oil leaves from corners.Add the minced meat and stir fry for 2 to 3 min add salt and water if required.close the lid of the cooker along with the whistle and cook on medium flame until you get 4 whistles.Once the pressure is released garnish with dollop of butter and coriander enjoy with bread, roti or with plain steamed rice.

Sending it to Akila's http://www.akilaskitchen.blogspot.sg/2012/06/dish-name-starts-with-m.html

Sending it to Usha http://www.myspicykitchen.net/2012/06/16/red-meats-feast-event-announcement/