Minced mutton cooked with potatoes with simple combination of spices, yet gives a finger licking recipe.
300 gms, mutton, minced
2 nos, medium potatoes, cut in 1 inch cubes
2 nos, medium tomatoes, finely sliced
1 nos, medium onion, finely sliced
4 tbsp, yoghurt, whisked well
1 nos, green chili, finely chopped (you may increase or decrease as spicy preferred)
1 tsp, ginger, grated
1 tsp, garlic, finely chopped
4 nos, cloves
4 nos, green cardamom
1 nos, black cardamom
1 nos, bay leaf
1 nos, cinnamon stick of one inch
1 tsp, cumin seeds
½ tsp, fennel seeds
½ blade of mace(crushed)
¼ tsp, nutmeg powder
1 tsp, garam masala powder
1 tsp, Kashmiri red chili powder
½ tsp, turmeric powder
1 tsp, coriander seeds, roasted and crushed
½ tsp, dried fenugreek(kasuri methi)
1 tsp, lemon juice
Salt, as per taste
3 tbsp, oil
Heat oil in a heavy bottom vessel (pan or kadhai).
Fry the cubed potatoes in oil till slightly brown. Take them out and keep aside.
In the same oil, add bay leaf, both the cardamoms, cinnamon, cloves, cumin seeds, fennel seeds and fry for few seconds.
Add green chili, ginger and garlic, fry till the garlic turns brown.
Add sliced onions and fry till the onions get pink and soft.
Add minced meat and tomatoes, sauté on high heat for 2 to 3 minutes stirring well.
Lower down the heat, add whisked yoghurt, red chili powder, turmeric, crushed coriander seeds, mace and nutmeg powder. Mix well and sauté for another minute.
Add the fried potatoes, salt, garam masala powder and ½ cup of warm water. Cover and cook till potatoes and the minced meat are cooked. The potatoes should not get mushy.
Finally add lemon juice and kasuri methi, cook for another minute.
Dish out, garnish with coriander leaves and serve hot with parathas, phulkas or pulao.
NOTE: Adjust the consistency of the gravy by increasing or reducing the warm water.