This is a keema dish cooked along with cabbage. This is very apt if you want to reduce the meat content. The cabbage just goes unnoticed.
Ingredients:
Mutton keema : 500 gm
Onion - 3 large sized
Tomato - 2 medium sized
Cabbage - 2.5 cup ( finely chopped)
Green chilli - 3 nos
Cumin seed - 1.5 tsp
Coriander seed - 1.5 tsp
Black pepper - 1 tsp
Chilli powder - 1.5 tsp
Turmeric powder - 1 tsp
Ginger garlic paste - 2 tbsp
Coconut milk first extract - 40 ml
Salt as required
Oil as required
Marinate the keema with ginger garlic paste, salt and turmeric powder. Allow it to rest in refrigerator for 30 mins.
Method :
In a pressure pan, add some oil.
Once the oil is hot, add green chilies.
Once the chilli is well sautéed, add onion. Onion has to get cooked well.
Once the onion turns golden, add tomato.
Once the tomato is completely cooked, add the cabbage.
Once the cabbage get cooked, add the marinated keema.
Cook the keema for 5 mins. Add red chilli powder and pressure cook for 7 whistles.
Dry roast and crush the black pepper, coriander seed and cumin seed.
Crush it coursely.
Once the keema is cooked, add this powder. Cook for 2 mins and add the coconut milk.
Cook till you get the required consistency. I have transferred it to an iron kadai and cooked it. You can cook it in the same pan.
Note :
Adding more onion will enhance the taste.
Instead of cabbage, we can add cauliflower.
