This is a spicy mutton recipe from my collection. The name, Gosht Keema Tikia, literally means 'minced mutton patties'. Here, the minced mutton is shaped into patties and then added into a spicy gravy. The tikias on their own taste yummy and can be had as appetisers. The gravy makes them a main course dish that can be served along with Indian breads.
Most Sindhis are non-vegetarians irrespective of their religious background; but there are a few Hindu sects that are strictly vegetarians. As for 'Gosht', it means 'Meat'. In Sindhi language, Mutton is called 'Nandho Gosht' and Beef is known as 'Wado Gosht'.
As for the actual preparation is concerned, this is a relatively time-consuming recipe. So, go for this only when you are in a mood for leisurely cooking!
Well, I am somewhat averse to hot and spicy gravies. So, I often make them less spicy. Here, I added cream to bring down the 'hotness quotient'! If you like your gravies hot, then, don't add the cream.
As for the final outcome, the softness of keema tikias is well complemented by the spiciness of the gravy and I guess, it is definitely a good main course dish for the dinner on a cold and wintry night!
Preparation time : 20 minutes to boil the minced mutton
Cooking time : 15 minutes to make the tikias+ 15 minutes of frying time + 15 minutes for the final gravy
Ingredients :
For the Tikia :
Minced Mutton (Keema) - 500 gm
Onion paste - 1/3 cup
Ginger garlic paste - 2 tbsp
Garam masala powder - 1 1/2 tbsp
Roasted Gram flour - 3 tbsp
Red chili powder - 1 tbsp
Egg - 1, whisked
Salt - 1 tsp
Mustard oil - to shallow fry
For the Gravy :
Onion paste - 1 cup
Ginger - Garlic paste - 2 tbsp
Bay leaves - 2
Cumin powder - 3 tsp
Kashmiri red chili powder - 2 tbsp
Kewra water - 8-10 drops
Garam masala - 1/2 tbsp
Cream - 1 1/2 tbsp (optional)
Melon seeds - 2 tbsp, [soaked in 1/4 cup of warm water for 5 minutes and blended to fine paste]
Egg - 1, whisked
Salt - to taste
Mustard oil - 2 tbsp
Coriander leaves - 1 tbsp, finely chopped
Method :
1. Boil the keema with salt and 1 cup of water till done.
2. In a bowl mix the boiled keema, onion paste, ginger garlic paste, red chili powder, garam masala powder, egg, roasted gram flour and salt.
3. Make tikias with the prepared mix and keep aside. In a bowl whisk the egg.
4. Heat a shallow pan and dip each tikia in the egg and place them slowly on the pan. Drizzle oil all over. When golden brown flip over and drizzle oil again. Repeat this for all the remaining tikias and keep aside.
5. Heat oil in a deep bottomed pan, add the bay leaves, after it turns colour add the onion, ginger and garlic pastes. Saute till the raw smell disappears.
6. Add the red chili powder, cumin powder and stir till the oil leaves the sides.
7. Add kewra water,garam masala powder, melon seed paste, cream and stir for a minute. Add a cup of water, mix and close the lid. cook for 5 minutes.
8. Add the prepared tikias and take off from heat.
9. Transfer to a serving dish, garnish with coriander leaves and serve hot with parathas, rotis or naans.
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