Keema Pav

 Minced Meat with Soft Bread Roll

Soft and warm, fresh tawa toasted, buttered Pav dipped into Juicy Mutton Keema ... thats what culinary dreams are made of .

Delicious and super easy to make.

Ingredients :

Mutton Keema - 500gm
Pav - 2 packets (16 bread rolls)

Butter (I used Amul Garlic Butter) - 50 gm

Mustard Oil - 2 tbspn

Ghee - 1 tbspn

Tej Pata / Bay leaf -1

Whole red chili -1 

Garam Masala whole - Cinnamon 2 pieces; Elaichi-2 green; Clove -2 to 3

Whole garlic - 4-5 pods

Ginger Garlic paste - 3 tbspn

Onion - 2 medium sized , chopped

Onion - sliced into rings for garnishing

Tomato - 1 medium sized chopped

Green Chilies - as per heat tolerance. I used 5 -6

Coriander leaves chopped

Kesuri Methi-2tbspn crushed (optional)

Haldi - 1 tsp

Coriander Powder - 1 tsp

Cumin Powder - 1 tsp

Kashmiri Red Chili - 1 tsp

Red Chili - 1 tsp

Salt to taste

Sugar - a pinch

Home made Garam Masala - Dry roasted and finely powdered Cinnamon + Elaichi-green + Clove.

Green Peas - a small bowl

Cubed (small) and sauted Potatoes (optional) after smearing with Haldi & Salt 

Boiled eggs -2 (this was as per a video of Ranveer Brar... I normally do not use eggs in Keema)

Procedure :

Keema

1. Wash and then marinate (preferably overnight) the Keema with Ginger Garlic Paste, Salt, Haldi, Red Chili.

2. In a pressure cooker, heat 2 tbspn Mustard Oil and temper with whole garam masala, Bay Leaf, Whole red chili, 4-5 whole garlic. 

3. Add chopped onions and a pinch of sugar, followed by 2 tbspn of ginger - garlic paste. Fry well till light brown. Add chopped tomatoes.

4. Once tomatoes are mushy, add the powdered masalas mixed with water. Cook till you get rid of the raw smell with occasional sprinkling of water to avoid burning.

5. Once masalas are cooked well, add the marinated Keema / Minced Meat. Mix well and cook on high heat till oil separates. Add a cup of warm water if too dry.

6. Pressure Cook for 2-3 whistles on medium flame. Allow the pressure to release on its own.

7 . If too dry, add some warm water. Add a bowl of blanched green peas, sauted potatoes (optional) . Let the meat, peas and potatoes come to a boil.

8. Garnish with Ghee, Crushed Kesuri Methi leaves, chopped green chilies, garam masala and chopped coriander leaves.  

9. Slice the onions into rings and also slice the boiled eggs

Pav

1. Divide the Pavs and slice horizontally.

2. Smear the tawa with Garlic Butter / Plain Butter/Ghee

3. Toast the sliced Pavs on both sides.

Serve the Keema garnished with Sliced Onions, Sliced Eggs and a slice of Lemon along with warm, buttered tawa toasted paws....

Kosha Mangsho

A common yet much loved mutton preparation in almost all Bengali households, Kosha Mangsho needs no introduction to a Bong!. For the rest, it's a semi dry (as opposed to the 'Mangsher Jhol' which has runny gravy), spicy Mutton (Lamb/Goat meat) curry cooked in traditional Bengali style.

Ingredients :

Lamb /Goat Meat - 1 kg

Potatoes - 3 halved

Ginger - Garlic paste for marination - 1+1 tsp

Vinegar (since I didnt have curd at home) - 1/4 cup

Crushed black pepper - 1/2 - 1 tsp

Tej Pata / Bay leaf - 2 medium

Whole garam masala - Cinnamon stick, Cloves, Cardamon

Dry whole red chilies / Shukno lonka - 2 small

Onion - Finely chopped / paste (I used 2 chopped onions)

Tomato - 2 medium sized

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Masala paste comprising of :

      Turmeric - 1.5 tsp

      Coriander powder - 1 tsp

      Jeera powder - 1 tsp

      Chili powder - depending of the spice/heat tolerance

       Kashmiri Chili powder - 1-1.5 tsp

Mustard oil

salt

sugar

Green chilies - whole - 2 to 3

Procedure

1. Marinate the meat overnight in a paste of Vinegar (or curd) + Ginger-garlic paste + Salt + Pepper

2. Half the potatoes and after smearing with a pinch of turmeric & salt, shallow fry in oil . Keep aside

3. In a Kadai, pour 1/2 cup (small) of mustard oil and when smoking hot, temper with Bay leaf, whole garam masala and two dry red chilies. Also add 1/2 tsp of sugar for caramelizing and giving the dish its characteristic reddish brown colour.

4.Now add the garlic paste followed by chopped onions and fry on medium to high heat till the onions are turning brown. 

5. Add ginger paste and chopped tomatoes. Again cook on high heat till the tomatoes turn soft.

6.Add the moistened masala paste and cook vigorously with sprinkling of water (if required) till the oil separates and the raw smell of the masalas are no longer there.

7.Now add the marinated mutton pieces without the liquid. Fry on high heat and mix well to coat the pieces with the spices. Once its nicely fried, lower the heat, add the marination liquid and mix it in.

8.If you have time on hand, lower heat, cover the kadai and cook (with occasional stirrings) for 45min - 1 hour or till the meat is tender. But I didnt have the time (and never do ;)) and hence the semi cooked meat was transferred to a pressure cooker and cooked till 4-5 whistles went off. Switched off the gas and once the pressure reduced on its own, checked, added the fried potatoes and cooked for another 2 whistles. Switched off the gas and waited for the steam/pressure to get released on its own.

In the meantime the 'Ata'r Ruti' (Phulkas) were prepared and made ready for the Ruti-Kosha Mangsho dinner.

Once the mutton was out of the pressure cooker, garnished with some green chilies and chopped coriander leaves (optional...I didnt use as I didnt have any) and served with hot Phulkas