Home Made Kheemyaachey Thapthapeet(Minced Goat Curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Refer to'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book' for Spice(Masala)PowdersINGREDIENTS500gms.Lean Minced Goat Meat(Beef/Pork/Lamb)250gms.small New Potatoes200gms.Shallots(Red Onions)100gms.ripe TomatoesSalt to taste1tsp.Asafoetida(Hing)Powder5tbsps.Sesame OilMARINADE50gms.Ginger Root50gms.Garlic Flakes5-10 hot Green Chillies(according to taste)1small bunch Fresh Coriander (Cilantro)Leaves3tsps.Coriander-Cumin Powder3tsps.Akka's Bottle Masala1tsp.Turmeric PowderMASALA POWDER50gms.shredded Dry Coconut3tsps.Assal Kolhapuri Chutney2tsps.Akka's Garam Masala2tsps.Coriander Seeds1 tsp.Sesame SeedsSEASONING1.5tsps.Poppy Seeds(Khus Khus/Posto)1tsp.Carraway Seeds(Shahi Jeera/Kaala Jeera)2" piece Cinnamon Bark(Daalchini/Taj)10 whole Black Pepper Corns(Kaali Miri/Kaali Mirch)2 Black Cardamoms(Masala/Kaali Velchi/Badi/Doda Ilaichi)2 Bay Leaves(Tamaal Patra/Tez Patta)1tbsp.Clarified Butter(Ghee)GARNISHING1small bunch Fresh Coriander(Cilantro)Leaves2 whole Lemons cut in wedges
PREPARATION
Wash the Kheema clean and set aside to drain in a sieve placed on a bowl.Collect the liquid drained from the washed Kheema.
Grind all the Ingredients of the Marinade to a fine paste.Mix the marinade and the drained Kheema togetherin another bowl.Cover and leave to marinate till needed.
Dry roast the shredded Dry Coconut till crisp and fragrant.Dry roast the Coriander and Sesame Seeds separately till crisp and fragrant.When cooled to room temprature grind the roasted Dry Coconut,Coriander Seeds,Sesame Seeds,Assal Kolhapuri Chutney and Akka's Garam Masala together to a powder and set aside.
Finely mince the Shallots and puree the Tomatoes.Cut the New Potatoes in half.
METHOD
Heat Oil and add the Hing powder.Lower flame and fry the finely minced Shallots till crisp and golden.Add the Marinated Kheema and saute till the Meat is dry.Add the Tomato Puree and Salt and saute for 5-7 minutes more. Add the reserved drained Liquid from the Meat and the New Potatoes.Cover and simmer till the Meat and Potatoes are cooked.Add the Dry Coconut Masala Powder and a little Water to adjust the thickness of the Curry to personal taste.Cover and simmer till well mixed.
Heat Ghee on low flame in the seasoning pan.Add all the whole Spices.When these sputter,pour over the cooked Meat and cover instantly to seal in the flavour. Garnish with finely chopped Fresh Coriander Leaves and serve with Fresh Lemon Wedges and thinly sliced Shallots to add greater taste.
You can serve this hot with piping hot Steamed Rice ,Bread or Chappaties.
Number of Servings: 8
Recipe submitted by SparkPeople user KOMAL53.
Wash the Kheema clean and set aside to drain in a sieve placed on a bowl.Collect the liquid drained from the washed Kheema.
Grind all the Ingredients of the Marinade to a fine paste.Mix the marinade and the drained Kheema togetherin another bowl.Cover and leave to marinate till needed.
Dry roast the shredded Dry Coconut till crisp and fragrant.Dry roast the Coriander and Sesame Seeds separately till crisp and fragrant.When cooled to room temprature grind the roasted Dry Coconut,Coriander Seeds,Sesame Seeds,Assal Kolhapuri Chutney and Akka's Garam Masala together to a powder and set aside.
Finely mince the Shallots and puree the Tomatoes.Cut the New Potatoes in half.
METHOD
Heat Oil and add the Hing powder.Lower flame and fry the finely minced Shallots till crisp and golden.Add the Marinated Kheema and saute till the Meat is dry.Add the Tomato Puree and Salt and saute for 5-7 minutes more. Add the reserved drained Liquid from the Meat and the New Potatoes.Cover and simmer till the Meat and Potatoes are cooked.Add the Dry Coconut Masala Powder and a little Water to adjust the thickness of the Curry to personal taste.Cover and simmer till well mixed.
Heat Ghee on low flame in the seasoning pan.Add all the whole Spices.When these sputter,pour over the cooked Meat and cover instantly to seal in the flavour. Garnish with finely chopped Fresh Coriander Leaves and serve with Fresh Lemon Wedges and thinly sliced Shallots to add greater taste.
You can serve this hot with piping hot Steamed Rice ,Bread or Chappaties.
Number of Servings: 8
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 376.9
- Total Fat: 28.5 g
- Cholesterol: 50.5 mg
- Sodium: 340.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.4 g
- Protein: 13.3 g