Goat Kheema and Hare Chane
Hare Chane cooked with Goat Kheema
Cuisine
Indian
,
Mughlai
Servings
Prep Time
6
people
20
minutes
Cook Time
40
minutes
Servings
Prep Time
6
people
20
minutes
Cook Time
40
minutes
Ingredients
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
Instructions
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.