Mutton Kheema

I've recently started developing a liking towards mutton kheema and it's all thanks to an ex- colleague of mine. Minced meat has a great texture and it is easy to cook. It also has a different flavour and is a great way to try different meats, since other cuts don't taste good if it is not cooked well. Again, it depends on how you prefer your meat. But then, Indian preparations would hardly taste good if the meat isn't cooked well. I tried making traditional Sindhi kheema sans the peas and here's how I did it.

Ingredients:500 gms minced mutton
One onion chopped
One tomato chopped
One inch piece of ginger chopped
1 tsp chili powder
2 green chillies chopped
1 1/2 tsp coriander powder
3/4 tsp garam masala
1 tsp cumin powder
1 1/2 cup curd
A pinch of asafoetida
3 pods of cardamom crushed
Salt to taste
2 tsp ghee

Method:

• In a thick bottomed vessel, heat ghee add asafoetida and minced mutton. Cook it in low heat and stir occassionally.
• In another pan, heat ghee, add onion and cook till it turns brown.
• Add ginger, green chillies, cardamom and cook for 2-3 minutes.
• Add tomato and cook for 2 more minutes.
• Add coriander powder, cumin powder and salt cook for 2-3 minutes more and add garam masala.
• Let it cook for two more minutes and add the masala to mutton. Cook it for 10-12 minutes more.
• Add curd, stir it and serve hot with pav.

What is your favourite way of cooking mutton?