Goat Kheema is a popular dish in Muslim families, often served for breakfast. When talking of Kheema, did you know that Kheema is not only made differently in India from Pakistan or Bangladesh but its made differently in different regions of India.
The north part of India makes Kheema with Cauliflower and serve it with Naan, East side makes theirs with Potato and serves them with Parantha, Delhi loves making it plain and also serves it with Tandoori Roti, West loves it Peas, Mumbai has it completely distinct and serves it with paav and down south they add methi [fenugreek leaves] and dill leaves to Kheema and serve it with Kerala Parantha. All the varieties are different and awesomely delicious and its hard to pick one over another.
The word ‘Kheema’ is inspired from the Persian language, in which minced meat is referred as, “Kiyma”. Kheema was a popular breakfast staple in the Mughal cuisine and the history says that it was introduced in the Indian cuisine by Mughal Emperor Akbar, who was so fond of new recipes and would love the merge of Persian and Indian recipes. It was an age when the royal families took their culinary affairs almost as seriously as their administration.
Being from the Rajasthan, I have always loved the Kheema curry in Mumbai and Delhi. Nahari and Kheema in Delhi used to be my favorite breakfast. My mom always made Goat Kheema with peas, and it used be one of the dishes that she would always make for picnics or day trips and the best part was that we enjoyed and relished them with Bread as well. My Mother in law also adds Lima Beans to Kheema and I loved that addition to kheema.
Then one day on my visit to our local Indian store I found fresh Green chana. They looked so fresh and I bought them thinking I would like to make something out of it. I asked Mr. Parveez and he then asked me to try adding them to Kheema and I did and the result was fabulous. I like making my Kheema with Boneless meat, but you can always get the minced meat from a meat store. Similarly, if you can’t find Fresh Hare Chane, you can always use frozen ones. Kheema curry in any which way, made with this recipe will always come out delicious.
The recipe is great and you can serve it with Naan, Parantha and even buns.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
- 1 Lb Mutton [boneless] Minced
- 4 tbsp olive oil Use any other oil of your choice
- 1 No. Bay leaf Tej patta
- 2 No. Onions chopped
- 2 tbsp Ginger garlic paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 1/2 tsp Salt More or less according to your taste
- 1/2 tsp Coriander powder
- 1/4 tsp black pepper powder
- 1/2 tsp Fennel seeds Grind it to a powder
- 2 No. Tomatoes Puree them
- 2 No. Potatoes cut to cubes
- 5 No. Green chilies sliced
- 1/4 cup Dry fenugreek leaves Kasoori Methi
- 1/4 cup Dill leaves
- 1/2 cup Hare Chane Fresh or frozen
Ingredients
|
Rate this recipe!
|
- Wash the boneless meat properly and pat dry it.
- Mince the meat.
- Add Oil to the pan and add Bay leaf and chopped Onions.
- Once the onions are light brown, add Ginger garlic paste and saute it till the raw smell goes away.
- Add the minced meat and mix well.
- Add the turmeric powder, Red chili powder and Coriander powder.
- Dry Roast the fennel seeds and grind it to a powder.
- Add the Fennel seed powder and salt to the Kheema.
- Add potatoes to the Kheema and mix well.
- Add the Tomato Puree.
- Add the Hare Chane and half a cup of water to the curry and cover the pan. Let it simmer on low flame for 7-10 minutes.
- Add in green chilies.
- Add the methi leaves.
- Add Dill leaves as well.
- Mix everything well and let the curry simmer for another 10 minutes on low flame.
- Serve with Naan, Roti or Parantha.
