MUTTON KEEMA IN GARLIC GREEN (Lasun Sag)

MUTTON KEEMA IN GARLIC GREEN

PREAMBLE

This recipe is basically keema and lots of garlic green cooked in a unique way,

This recipe is based on a recipe by MF Husain and published . ( link Given at the end)

I have made minor adjustment after cooking many time, mainly for cooking lesser quantity. 

The taste is outstanding !! I need to make little variation. As the garam masala was not specified , I used whole Bong trio garam masla ...few things to note minimum ghee needed is 100 gms , for meat 200 to 400 grams, I used 300 gm keema and green 500 gms. The green should be at least double.. The green in the layer was just crunchy and very nice.

INGREDIENTS

300 gm mutton kheema 

1 large onions 

1 tsp garlic paste 

1 tbsp ginger paste 

2 tsp dhania 

3/4 tsp jeera 

2 tsp red chilli powder 

500 gms  to 750 gms of fresh  (garlic greens), finely chopped 

100 gm pure ghee for finishing

4 eggs 

1 medium-sized tomatoes, chopped 

50gm ghee for frying 

Salt and pepper 

Garam masala It is not specified , so I used Bong garam masala , ( 3 cardamom, 1 inch cinnamon and 3 cloves powdered), You may not use garam masala at all or any market mix,

Lemon juice

PROCESS

In hot ghee 50ml, add finely chopped onions and brown till golden brown. 

Add garlic paste, keema and ginger paste in that order. 

Stir on a high flame. 

Add jeera, dhania, red chilli powder, tomatoes, Bong garam masala Whole /powder,  and salt to taste. 

Cook for about 10-12 minutes on slow fire with stirring. Then add 25 percent of the finely chopped garlic green. Cook on high flame, stirring along for 10 minutes. The greens will release moisture but if needed add few tbsp water to prevent burn out,

Remove from fire.

 Layer out ½ the kheema in a pan, spreading the remaining 75 per cent green on it.

 cover with rest of the keema. Squeeze some lemon juice on top.

Heat balance ghee, in a pan and maintain temperature high.

 Break eggs over this spread. Sprinkle salt and pepper, on the eggs. And slowly  pour  spoon by spoon very hot ghee on each egg and cover.

return the pan on low heat and keep for 5 to 10 minutes.

Dish is ready, Goes well with paratha , roti and of course rice,

NOTE:.DONT OVER COOK THE GREEN. At least use green ,double the weight of Keema.

Have a look at the original recipe here...

http://www.uppercrustindia.com/oldsite/8crust/eight/rec4.htm