Mumbai Green Mutton Kheema | Irani Kheema | बॉम्बे हरा मटन कीमा

Mumbai Kheema Pav

Prep time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people

For green paste:
Ingredients:
·       Fresh coriander 1 cup
·       Mint leaves 10-12 nos.
·       Spinach leaves 3-4 (optional)
·       Green chillies 3-4 nos.
·       Coriander seeds 1 tbsp
·       Cumin seeds 1 tsp
·       Green cardamom 2 nos.
·       Black pepper corns 4-5 nos.
·       Black cardamom 1 nos.
·       Ice cubes 2-3
·       Water as required
Method:
·       Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste.
·       Your green paste is ready.

For keema:
Ingredients:
·       Oil 1/3 cup
·       Onions 6-7 medium sized (chopped)
·       Ginger garlic paste 4-5 tbsp
·       Mutton keema 1 kg (80% keema 20% fat)
·       Salt to taste
·       Turmeric powder ¼ tsp
·       Curd 1/3 cup
·       Spicy red chilli powder 2 tsp
·       Coriander powder 3 tbsp
·       Cumin powder 1 tbsp
·       Green peas ½ cup
·       Dill leaves ¼ cup
·       Green chillies 3-4 nos. (slit)
·       Butter 1-2 tbsp
·       Kasuri methi 1 tbsp
·       Garam masala 1 tsp
·       Fresh coriander big handful
Method:
·       Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone.
·       Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes.
·       Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals.
·       Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry.
·       Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well.
·       Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well.
·       Your Bombay style green keema pav is ready. Serve hot with pav.