Home Made Kheemyaachey Thapthapeet(Minced Goat Curry)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Home Made Kheemyaachey Thapthapeet(Minced Goat Curry) calories by ingredient
Introduction
This a spicy Minced Meat dish cooked with new potatoes in a curry-----this can be eaten both with plain steamed Rice and Chappaties(Indian Bread).This time on my visit to the U.S.A. my daughter bought Kaiser Rolls---these taste a lot like Indian Bakery Paav(Bread).These Rolls are a favourite of my husband as these soak up the Curry and are great for mopping up your plate!!! This a spicy Minced Meat dish cooked with new potatoes in a curry-----this can be eaten both with plain steamed Rice and Chappaties(Indian Bread).This time on my visit to the U.S.A. my daughter bought Kaiser Rolls---these taste a lot like Indian Bakery Paav(Bread).These Rolls are a favourite of my husband as these soak up the Curry and are great for mopping up your plate!!!Number of Servings: 8
Ingredients
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Refer to'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book' for Spice(Masala)Powders
INGREDIENTS
500gms.Lean Minced Goat Meat(Beef/Pork/Lamb)
250gms.small New Potatoes
200gms.Shallots(Red Onions)
100gms.ripe Tomatoes
Salt to taste
1tsp.Asafoetida(Hing)Powder
5tbsps.Sesame Oil
MARINADE
50gms.Ginger Root
50gms.Garlic Flakes
5-10 hot Green Chillies(according to taste)
1small bunch Fresh Coriander (Cilantro)Leaves
3tsps.Coriander-Cumin Powder
3tsps.Akka's Bottle Masala
1tsp.Turmeric Powder
MASALA POWDER
50gms.shredded Dry Coconut
3tsps.Assal Kolhapuri Chutney
2tsps.Akka's Garam Masala
2tsps.Coriander Seeds
1 tsp.Sesame Seeds
SEASONING
1.5tsps.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)
GARNISHING
1small bunch Fresh Coriander(Cilantro)Leaves
2 whole Lemons cut in wedges
Directions
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.
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