Name: Peshwari Keema recipe by Sai Priya at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: Fine Minced Mutton - 250 gm; Coriander seed - 1 tbsp; Shah jeera- 1 tsp (white cumin seed); Garlic Cloves 5; Ginger -1/2 inch; Fried onion- 1 cup (tight packed); Dried red chili - 3-4; Dry Pomegranate seed 1 tbsp; Thick Curd 1 tbsp; Tomato chopped- 1/3 cup; Egg 1; Cornflour- 1 tbsp; cooking Oil 1/2 cup; Salt per taste

ABOUT Peshwari Keema RECIPE

Peshawari keema , a scrumptious dish is a perfect blend of flavors. Peshawari cuisine where spices and flavors are used in a controlled way is famous for its rustic style.Most of Punjabi dishes are influenced by this method

Ingredients Serving: 4

Fine Minced Mutton - 250 gm
Coriander seed - 1 tbsp
Shah jeera- 1 tsp (white cumin seed)
Garlic Cloves 5
Ginger -1/2 inch
Fried onion- 1 cup (tight packed)
Dried red chili - 3-4
Dry Pomegranate seed 1 tbsp
Thick Curd 1 tbsp
Tomato chopped- 1/3 cup
Egg 1
Cornflour- 1 tbsp
cooking Oil 1/2 cup
Salt per taste

Instructions

Dry roast coriander seeds and cumin seed. Add ginger,garlic,fried onion ,dried chilis, anaar-dana and grind to coarse paste. Mix this paste,salt and curd to minced mutton .Leave it for minimum 30 minute (or 2 hour max).
After a good marination,mix chopped tomato to it.Leave it aside for 15-30 min only.
Heat oil in a heavy bottom pan at medium heat.Add slowly marinated mutton to it.Now stir it contentiously for 2-3 min.Keep in mind that to cook perfect keema you need to maintain a medium temperature (170 F).Slow cooking of your mince makes it perfect , if you make your temperature high enough than it will be chewy and loose its moisture.
Cook the keema uncovered for about 8-10 min till it almost done.Now break an egg in a bowl and mix well with a spoon.Add cornflour to it and mix.Add this mixture to keema stirring it slowly with your spatula.Mix well and let it cook for another 5 min.Adjust salt.
Serve hot .

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