Mutton Or Beef Kheema Patties Food

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Steps:

• Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
• Add green chilies and onions. Fry them well on a medium flame until evenly golden.
• Saute ginger garlic paste for a minute or until the raw smell goes off.
• Add keema and saute for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
• Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
• Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
• Sprinkle coriander leaves and stir.
• Keep mutton keema covered until served.
• Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

KEEMA (INDIAN-STYLE GROUND MEAT)

Steps:

• In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

MUTTON OR BEEF KHEEMA PATTIES

Steps:

• Marinate the kheema in a mixture of ginger and garlic pastes, salt and all powdered spices for 30 minutes.
• Heat oil in a pan on medium flame.
• Toss in the whole spices.
• Once they start crackling, toss in the onions and saute till golden brown.
• Now, mix in the marinated kheema.
• Saute for 5 minutes.
• Add 1 1/2 cups of water.
• Cook the kheema on medium flame until all the water dries up.
• Now, start preparing the patties.
• For this, add turmeric and red chilli powders alongwith salt to the potatoes.
• Dip the bread slices in water and squeeze them tightly.
• Add these to the potato mixture.
• Mix well and prepare a dough.
• Make 15 balls out of the same.
• Stuff 1 tbsp.
• of kheema in each ball.
• Make sure that there aren't any cracks in the patties.
• Heat oil in a large wok.
• Dip the patties in the egg whites and then in the breadcrumbs.
• Deep fry them in hot oil.
• Drain on clean paper towels.
• Serve hot with tomato ketchup.
• Enjoy!