Bhuna Keema with Aloo Tikki Surprise (Spicy Minced Meat with potato cutlets)
Ingredients
Keema:
- Mutton Minced meat 1 kg
- Oil 4-5 tbsp
- Cumin seeds 1.5 tsp
- Green cardamoms 5
- Bay leaves 3
- Cloves 6
- Cinnamon sticks 2
- Black peppercorn 1/2 tsp
- Onion 2 very big sized, chopped
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Salt to taste
- Red chilli powder 1 tsp or more to taste
- Turmeric powder 1/2 tsp
- Garam masala 1.5 tsp
- Coriander powder 3 tsp
- Tomatoes 2-3 big sized, cut into big chunks
- Fresh coriander, onion rings, julienned ginger and mint raita for the garnish
Aloo Tikki
- Boiled potatoes 4-5, medium to big size
- Salt to taste
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Chat masala 1 tsp
- Dried fenugreek (Kasuri methi) 1 tsp
- Fresh coriander chopped 2 tbsp
- Fresh mint 1 tbsp, chopped
- Green chilies 1-2, chopped
- Ghee for frying
Preparation
To make the aloo tikki:
- Add all the above mentioned ingredients to the boiled potatoes. Mix and shape into tikkis.
- Shallow fry until golden on both sides.
To make Keema/Qeema:
- Heat oil in a pot and add cumin seeds, Green cardamoms, bay leaves, cloves, cinnamon sticks and black peppercorns. Stir fry until aromatic.
- Add onions and stir fry until soft and pink.
- Add ginger paste and garlic paste and cook until the onions just turn golden.
- Now add washed and drained keema and stir fry on high until all the keema changes colour. This is to keep it from clumping together.
- Add salt, red chili powder, turmeric powder, garam masala, coriander powder and stir fry for 15-20 minutes until the raw smell of the meat is not there anymore.
- Add chopped onions, a glass of water, cover and cook for 30-35 minutes or until the keema is cooked completely.
Assembly:
- Layer the serving dish with aloo tikkis. Pour qeema over the tikkis and garnish with onions, ginger and coriander leaves.
- Pour some mint chutney if you like.
- Serve immediately with roti/naan. Enjoy!
Bhuna Keema with Aloo Tikki Surprise
Ingredients
Keema:
- Mutton Minced meat 1 kg
- Oil 4-5 tbsp
- Cumin seeds 1.5 tsp
- Green cardamoms 5
- Bay leaves 3
- Cloves 6
- Cinnamon sticks 2
- Black peppercorn 1/2 tsp
- Onion 2 very big sized chopped
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Salt to taste
- Red chilli powder 1 tsp or more to taste
- Turmeric powder 1/2 tsp
- Garam masala 1.5 tsp
- Coriander powder 3 tsp
- Tomatoes 2-3 big sized cut into big chunks
- Fresh coriander, onion rings, julienned ginger and mint raita for the garnish
Aloo Tikki
- Boiled potatoes 4-5 medium to big size
- Salt to taste
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Chat masala 1 tsp
- Dried fenugreek (Kasuri methi) 1 tsp
- Fresh coriander chopped 2 tbsp
- Fresh mint 1 tbsp chopped
- Green chilies 1-2 chopped
- Ghee for frying
Instructions
To make the aloo tikki:
- Add all the above mentioned ingredients to the boiled potatoes. Mix and shape into tikkis.
- Shallow fry until golden on both sides.
To make Keema/Qeema:
- Heat oil in a pot and add cumin seeds, Green cardamoms, bay leaves, cloves, cinnamon sticks and black peppercorns. Stir fry until aromatic.
- Add onions and stir fry until soft and pink.
- Add ginger paste and garlic paste and cook until the onions just turn golden.
- Now add washed and drained keema and stir fry on high until all the keema changes colour. This is to keep it from clumping together.
- Add salt, red chili powder, turmeric powder, garam masala, coriander powder and stir fry for 15-20 minutes until the raw smell of the meat is not there anymore.
- Add chopped onions, a glass of water, cover and cook for 30-35 minutes or until the keema is cooked completely.
Assembly
- Layer the serving dish with aloo tikkis. Pour qeema over the tikkis and garnish with onions, ginger and coriander leaves.
- Pour some mint chutney if you like.
- Serve immediately with roti/naan. Enjoy!