KHEEMA FRY - PESHAWARI STYLE

     In the long run of repetitive cooking, some new style of recipes into our kitchen would surely rejuvenate the taste buds. I have always cooked similar dishes with Minced Meat, maybe a stir fry with Cabbage and Green Peas, mostly ending up with Mutton Kola Urundai and Kuzhambu(Meat Balls) and rarely with Kheema Biriyani.  But this recipe came to me off-handedly.  But the ingredients and the simplicity of the recipe instantly made me try it out.
      Mutton Kheema Fry in Peshawari Style is an absolute treat to the taste buds with its robust mixture of spices and flavours. And the uniqueness of the dish comes from the way it is slowly cooked resulting in a flavour-filled, extremely succulent Peshawari Mutton Kheema Fry. This serves as a perfect combo for Rotis, Naans, Parathas and Rice dishes.
       Peshawar is a city in Pakistan with a rich history and culinary tradition.  Peshawari Cuisine has a dominant Pashtun influence. Peshawri Cuisine maintains its taste, flavours and ingredients from its own rich heritage, culture and mainly history. Peshawari cuisine where spices and flavours are used in a controlled but mindful way is famous for its rustic style. Most of the Punjabi dishes are influenced by this method. 

Cuisine : Peshawari (Pakistan)
Course : Side Dish
Spice Level : Medium-High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 15-20 Minutes
Marinating Time : 30 Minutes - 2 Hours
Cooking Time : 45 Minutes - 1 Hour

 INGREDIENTS :

To Marinate :

Minced Mutton  – 250 Gms
Ground Masala Paste - 3/4 Cup(Approximately)
Thick Curd- 1 tbsp
Salt – To Taste

To Dry Roast :

Shah Jeera- 1 Tspn
Coriander Seeds - 1 Tbspn 

For Masala Paste :

Onion - 1 No. 
Ginger - 1" Piece
Garlic - 6-8 Cloves
Dry Chillies - 3-4 Nos.
Anaar Dhaana /Dry Pomegranate Seeds – 1 Tbsp
Oil - 1 Tbspn 
 

To Saute :

Onions – 1 No.
Green chillies - 4-5 Nos.
Tomatoes – 2 Nos.
Turmeric powder – 1 Tsp
Red chilli powder – 2 Tsp
Coriander Powder – 1 tbsp
Garam Masala Powder – 1 Tspn
Oil – 1 Tbspn

For Garnishing :

Ginger – 1/2" (cut into thin strips)
Coriander Leaves – Few

METHOD :

• Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
• Grind it into a fine powder and keep it aside.
• Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
• Allow it to cool and grind this into a coarse paste.
• Marinate Minced Meat with this ground paste, salt and curd.
• Leave it aside for at least 30 minutes or up to 2-hours maximum.
• Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
• Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
• Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
• Add marinated minced meat and mix well.
• Pour enough water, salt and allow it to cook.
• When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
• Leave this is on a  low flame for few minutes or until it becomes slightly dry.
• Garnish with Ginger strips and Coriander leaves.
• Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

• Can use minced Lamb/Beef for this recipe.
• I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
• Adjust the spices to suit your taste preference.