Patiala Shahi Keema Gosht Recipe
This Patiala Shahi Keema Gosht is a minced meat curry where the keema has been simmered in a sauce of tomato, onion, ginger and a handful of whole spices. This recipe is loosely based on Patiala Shahi Gosht where lamb is stewed in a similar gravy, a recipe from the royal house of Patiala. This mildly spicy is perfect to go with rice or paranthas, making it a meal fit for the kings.
Servings 2 people
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 300 gms Mutton Keema or Minced Meat
- 2 tbsp Mustard Oil
- 2 Onion Medium
- 2 Tomatoes Medium
- 4 Cloves of Garlic
- 1 inch Ginger
- 1 Bay Leaf
- 1 Dry Red Chilli
- 1 Black Cardamom
- 3 Cloves
- 1 inch Cinnamon Stick
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- Finely Chopped Coriander Leaves to Garnish
- 1 Potato Large - Boiled
- Salt to Taste
Instructions
- Prepare a paste of onion, ginger, garlic, tomato, cumin seeds and coriander seeds. It need not be very smooth but we don't want bigger chunks of them as well.
- Heat the mustard oil and drop the whole spices in it. Allow it to sizzle as it releases its flavours and makes the oil aromatic.
- Now, pour the prepared mix of onion, ginger, garlic, etc. in the oil and saute till most of the liquid has evaporated.
- Then add the minced meat or keema and break the chunks while mixing everything together. Add salt and give it a mix. Cover the pan with the lid as the meat releases water and the fat starts melting. Here, we will allow this to simmer for a good 15-20 minutes so that the minced meat gets cooked.
- After that open the lid and check if the keema has cooked. Continue if not. Otherwise, add the boiled potatoes cut into cubes. I have done this to add some bulk to the dish, otherwise, it is completely optional
- For the final touch, chop up some fresh coriander leaves and ginger and sprinkle them over the finished dish. Turn off the heat and serve.