Lagan ka Qeema
Lagan ka Qeema
Ingredients
- Mutton mince 500 gm
- Black cardamoms 4
- Green cardamoms 6 – 8
- Cloves 5 – 6
- Cinnamon 2 sticks
- Desiccated coconut 2 tbsp
- Poppy seeds 2 tbsp
- Yogurt ½ cup
- Browned Onions 1 cup
- Ghee 1 tbsp
- Caraway seeds 1 tsp
- Ginger garlic paste 2 tbsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder ½ tsp
- Salt to taste
- Mint leaves (for garnishing) 15 – 20
- Lemon juice ½ lemon
- Saffron essence ½ tsp
- Egg, whisked 1
Method
- Dry roast black cardamoms, green cardamoms, cloves, cinnamon, dried coconut, poppy seeds for ½ minute. Transfer into a mixer jar, grind into a fine paste with a little water.Mix together mutton mince, yogurt and browned onions. Heat 1 tbsp oil, add caraway seeds, mince mixture, ginger-garlic paste and sauté for 2-3 minutes. Add red chili powder, coriander powder, cumin powder and salt and mix well.Add the ground masala and sauté for 4-5 minutes.
- Add mint leaves, lemon juice and saffron essence and sauté. Reduce heat and spread the whisked egg over the mince. Keep 2-3 onion skins in the centre and place 1-2 pieces of burning coal over them. Put 1 tsp ghee, cover and cook for 2-3 minutes.Remove the onion skin and the coal. Transfer into a serving bowl.Garnish with mint sprigs and serve hot
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