Dum Ka Kheema


Ingredients :
½ kg kheema (minced mutton)
1 tbsp chironji* (charoli)
1 tbsp khuskhus (poppy seeds)
2 tsp ginger-garlic (adrak-lahsun) paste
1 tbsp Aashirvaad chilli powder
1 large onion
1 tsp garam masala
Aashirvaad salt to taste
2 tbsp curd
125 gms ghee or oil
A few sprigs of fresh coriander (dhaniya)

*If chironji is not available, try pine nuts as a substitute.

Method of Preparation :
Slice the onion finely and fry till crisp.
Grind poppy seeds and chironji finely.
Marinate kheema with the poppy seeds and chironji along with the ginger-garlic paste, chilli powder, salt, and curd. Keep aside for half an hour.

Make a well in the middle of the kheema and place a skin of the onion. Pour on this 25 gms of the ghee, place a burning coal on it and cover the vessel tightly for about 7-8 min.
Uncover, throw out the onion skin and piece of coal.
Heat the remaining oil on high heat, add the mixture, and let it cook until water starts evaporating, stirring for few minutes.

Turn the heat low and cook until oil floats.
Sprinkle garam masala before removing from heat and garnish with freshly chopped coriander.

Serves : 4

Preparation Time : 60 mins