Mutton Keema Tikia (minced Mutton Tikia Curry)
Keema tikia is a non vegetarian side dish recipe. Here minced keema is shaped into tikias and then is served with a spicy curry. Needless to say a very rich recipe and thus can be indulge once in a month or so.
Mutton keema (minced mutton) 200 grams (7 ounce)
Tejpatta (bay leaf) 1 piece
Onion paste ½ cup
Cumin powder ½ tablespoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Black pepper powder ½ tablespoon
Red chilli powder 1 tablespoon
Biryani essence 4 drops.
Sattu (roasted gramflour) 2 tablespoon
Eggs 1 egg
Gram Masala powder 1 tablespoon
Salt 1 tablespoon
Mustrad oil 10 tablespoon
Boil the keema for 20 mintues, drain the excess water and keep aside.
In a bowl take boiled keema and add 2 tablespoon of onion paste, 1 tablespoon of ginger- garlic paste, ½ tablespoon of red chilli powder and garam masala, sattu, ½ tablespoon of salt and mix them altogether. Make 4 tikia from the mixture and keep aside.
Heat oil in the karahi and then dip the keema tikia in the beaten egg and shallow fry the tikia till they turn golden brown. Follow till all the tikia have been fried.
In the remaining oil add bay leaf. Once it starts popping add the onion paste, ginger paste, garlic paste, cumin powder, black pepper powder, red chilli powder and salt and cook with the lid on low flame till the masala fried and it leaves the oil.
Add biryani essence or kewra water and garam masala and half cup of water. Mix well and let it cook for 2-3 mintues. Add the tikia and serve hot with Paratha.