KEEMA HARI MIRCH KA DOPEEAJA ( with Vege option)

First of all I apologize for my long absence from the blog world . And I must say , I am delighted that none of you have deleted me from , your blog followers list.  Thank you ! I must say , without your support over last 3 years , I would have vanished from the food blog world. It has been a great experience , to learn from you,  many dishes . Most of the dishes, I learnt from you, I wont be able to cook in my life time , so what ?few I will be able to at least ...

No humorous preamble this time because I am emotional now. So lets get down to cooking business.

THE RECIPE..

The recipe comes from the book  by Maharaja of Sailana, and i have made bit variations within permissible limits . It is my elder daughter's favorite dish and cooked for her . She just arrived from Mumbai.

INGREDIENTS 

1. Mutton fine keema 500 gms 

2. Green chili 250 grams ( use the hottest to medium to low heat ones, your choice) 

3. Onion , thinly slice 150 gms 

4. onion chunks , 1 inch , 100 gms 

5. Garlic 50 gms ( about 3 pods and not 3 cloves) , KEEP WHOLE CLOVES. DO NOT CHOP.

6. Cumin seeded 11/2 tsp.

7, Curd . 120 gms 

8. Ghee 200 ml ( 180 gms) 

9. Turneric 4 level tsp ( dont reduce or add 6 tsp) 

10. Lemon juice 30 ml

11. Coriander leaves , chopped fine 2 tbsp, heaped 

12. Salt to taste 

Main ingredients , (Keema in yogurt, cumin, turmeric and salt), sliced onion and green chili, garlic

De-seeded chili,, onion chunks, garlic cloves ( whole ) 

PROCESS 

* Slit the green chilis , de-seed and cut to 1/2 inch pieces.

* Mix smooth, curd, Turmeric, cumin seeds, salt 

* add the keema to the mix and mix thoroughly, keep aside 

*  Heat ghee in a heavy bottom vessel and add the sliced onion. Fry to golden brown and immediately add the Keema mix.

* Mix thoroughly with heating.

* Fry for 5 minutes and add about 3 to 4 cups of water ( 450 to 600 ml)

* Cover and Boil for 10 minutes ( 1/2 cooked) 

* Add the green chili, garlic and onion chunks 

Green chili, onion chunk and garlic whole cloves added 

* Continue boiling , till the water evaporates out and ghee separates.

* Add lemon juice and coriander , mix.

* switch off burner 

Dish is ready

Devour with rice, roti or Paratha and if you dont have any of these , eat straight and finish it off 

VEGE OPTION....

Use soya granules , the quantity after soaking will be equal to 500 gms mutton keema. I wont be able to say how much dry granule it is . Ask our great Sangeeta Khanna