LEG MINCE MUTTON
Mince make with sheep leg boneless.
Very Lean approx 95%
Good for cooking mince curry.
- 1 kg mutton mince
- 2 cups water
- 1/2 cup ghee or oil
- 2 large onion, chopped
- 6 tomatoes, chopped
- 6 green chilies
- 2 tablespoon ginger garlic paste
- 2 teaspoon cumin powder
- 2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon all spice powder
- 1 teaspoon salt
- few coriander leaves, chopped
- green chilies, thinly sliced
- 1 inch piece of ginger, thinly sliced
Heat oil in a deep wok or karahi. Saute onion in hot oil until lightly browed.
Now add the ginger garlic paste. Cook and stir for 30 seconds.
Then add the mutton mince and salt. Cook and stir for 15 minutes or until no longer pink.
Add the water and cover the pan and let it cook for 40 minutes or until the meat is half- cooked.
Remove the lid. Add tomatoes, cumin powder, red chili, and coriander powder. Cook on hight heat for 15-20 minutes or until the meat is ready.
Sprinkle the all spices over it.
Garnish with green chilies, ginger and coriander. Simmer over a low heat for 5 minutes or until the oil floats on top. Karahi Keema is ready to serve. ENJOY!!