Monday, December 10, 2012

Dum ka kheema

1.Minced meat 500grms
 2.Ginger garlic paste 3tspns
 3.Red chilli powder 2tspns
 4.Turmeric powder 1/4tspn
 5.Onion 1medium(sliced and fried to golden brown in colour)
 6.All spice powder 1tspn(garam masala)
 7.Whole spices (3 cardamons,2 small sticks of cinnamon and 2 loung)
 8.Yoghurt 300grms
 9.Dry coconut powder 2Tbspns(roasted without oil to brown in colour and then grinded)
 10.Almonds 8 (roasted and grinded)
 11.Green chillies 2(chopped finely)
12.Coriander leaves 1/2 bunch(chopped finely)
 13.Mint leaves 1/4 bunch(chopped finely)
 14.Oil 4Tbspns
 15.Ghee 1Tbspn
 16.Salt to taste
 17.Charcoal(a small piece)
  18.Lemon 1

Step 1:Marination
 1.Marinade minced meat with salt,red chilli powder,turmeric powder,ginger garlic paste,brown onion,all spice powder and whole spices. 
2.Add in yoghurt,roasted and grinded coconut,almonds.
 3.Finally add in green chilles,coriander leaves and mint leaves.

Transfer the marinated meat to a vessel which has a air tight lid,so that no steam can escape.
 Take a small cup,fill it with desi ghee and place it in the middle of the marinated meat.
Now heat a charcoal to red hot in colour and slowly using a spoon put it inside the cup containing desi ghee.
Immediately close the lid and leave this vessel aside for 40minutes.

 Throw away the charcoal piece and add the remaining ghee to the marinated meat.
Also add in oil(use the oil that was left after frying onion).

Step4 :
Transfer the mixture into a baking tray(preferably use a large one)so that the meat layer is thin.
 Preheat the oven at 180degrees for 10minutes.
 Put your baking tray in the oven and cook till about 45minutes.
 The meat should turn brown in colour.
 Take care not to open the grilling knob.
 For a nice roasted brown colour you can grill for 2-3 minutes at the end (be very careful not to burn the meat).
 Lastly garnish with sliced onion,lemon and coriander leaves.