1 Mutton kheema 250 gms
    2 Egg white 1 egg
    3 Salt To taste
    4 Red chilli powder 1 tsp
    5 Black cardamom seeds ½ tsp
    6 Mustard oil 1 tsp
    7 Ghee 1 ½ tbsp.
    8 Brown onion paste 2 tbsp
    9 Cumin seeds ½ tsp
    10 Black pepper  1 tsp
    11 Fennel powder 1 tsp
    12 Cinnamon powder 1 tsp
    13 Cloves ½ tsp
    14 Black cardamom ½ tsp
    15 Green cardamom ½ tsp
    16 Coriander powder 1 tsp
    17 Kasoori methi 1 tsp
    18 Salt To taste
    19 Curd 2 tbsp

preparation method

Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix it properly.
Now heat some ghee in a pan and add brown onion paste and cumin seeds and cook till it is done and after this add water to it.
Make a bouquet garn i.e take a muslin cloth and add black pepper, fennel powder, cinnamon powder, crushed cloves, black cardamom, green cardamom, coriander powder and kasoori methi and tie it from both sides and dip it in the gravy.
Now make small balls of mutton mixture and add it to the gravy and cook it for 10-15 minutes on low heat.
Now take out the muslin cloth and squeeze out the flavour from it. The add salt and whisked curd and mix it.
Now take it out in a serving bowl and garnish it coriander and red cihilli powder and serve hot.

Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:25 Mins Cook: less than 15 min

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