Like it spicy…like it dry…try this one you’ll never cry! Okay that line just flowed out of me so I’m not going to delete it 🙂 Mince meat in a dry preparation is my favourite, frankly it reminds me of home. Try it; it’s an excellent combo with dal and roti or even rice and rasam (pepper water in our Anglo-Indian lingo). This preparation is meant to be spicy and dry, so adjust the spices, both pepper powder and red chilli powder, to suit your taste. For those of you who want the kheema gravy recipe, will keep that in mind when I cook kheema the next time!
- 1 kg mutton kheema/mince meat
- 3 onions finely chopped
- 2 medium tomatoes finely chopped
- 1 tsp ginger garlic paste
- 1 large potato finely cubed
- Salt to taste
- 3/4 tsp turmeric
- 3 tsp garam masala
- 1 tsp red chilli powder
- 1 tsp soya sauce
- 2 tsp pepper powder
- Heat oil in a thick bottomed pan or cooker, and fry onions till it turns pink. Add ginger-garlic paste and fry well.
- Add tomatoes, turmeric powder, garam masala, red chilli powder, pepper powder and salt. Sauté well and add the potatoes and kheema. Tip in the soya sauce and 1 tsp pepper powder and toss the kheema well in masala.
- Add a little water and cover with a lid or pressure cook till kheema is done.
- If using cooker wait for the steam to be released and fry till preparation becomes dry and brown. If the kheema is cooked using a thick bottomed pan, it is important to stir in intervals while it is cooking.
- The final step of stir-frying the kheema till it gets dry and brown, is the most important part.
- Garnish with coriander leaves or parsley and onions.
Preparation Time: 45 minutes (If pressure cooked it takes less time)