Dhaba Keema Masala

By Ranveer Brar · 75 min

Ingredients

Instructions

1. Mix the mutton mince with the beaten curd, ginger garlic paste, mint, coriander leaves, turmeric, degi red chilli powder, coriander powder, salt and ghee. Set aside to marinate for a while.
2. In a pressure cooker, heat the mustard oil until smoky hot. Add the bay leaf and cinnamon stick, then the marinated mutton, and mix well.
3. Cover and pressure cook for 6-7 whistles until the mutton is well cooked. Let the cooker depressurize on its own.
4. In a handi, heat the mustard oil and oil together until smoky hot. Add the cloves, dry red chillies and cumin seeds and let them splutter well.
5. Add the chopped onions and saute for 2-3 minutes until translucent. Add the ginger garlic paste and saute briefly.
6. Add the tender coriander stems, green chillies and tomato puree and cook for a minute.
7. Add the coriander powder, degi red chilli powder and salt and cook until oil separates from the masala.
8. Add the cooked keema and the water to adjust the consistency, then mix well.
9. Cover and cook on low heat for 7-8 minutes.
10. Stir in the crushed dry fenugreek leaves and chopped coriander leaves.

Summarized from Ranveer Brar's video. Watch it for the details.

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