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Mumbai Green Mutton Kheema | Irani Kheema | बॉम्बे हरा मटन कीमा | Chef Sanjyot Keer

Mumbai Kheema Pav   Prep time: 10-15 minutes Cooking time: 40-45 minutes Serves: 4-5 people   For green paste: Ingredients: ·       Fresh coriander  1 cup ·       Mint leaves 10-12 nos. ·       Spinach leaves 3-4 (optional) ·       Green chillies 3-4 nos. ·       Coriander seeds 1 tbsp ·       Cumin seeds 1 tsp ·       Green cardamom 2 nos. ·       Black pepper corns 4-5 nos. ·       Black cardamom 1 nos. ·       Ice cubes 2-3 ·       Water as required Method: ·       Take a mixer grinder jar & add coriander along with the remaining paste ingredients, grind to make a finer paste. ·       Your green paste is ready.   For keema: Ingredients: ·       Oil 1/3 cup ·       Onions 6-7 medium sized (chopped) ·       Ginger garlic paste 4-5 tbsp ·       Mutton keema 1 kg (80% keema 20% fat) ·       Salt to taste ·       Turmeric powder ¼ tsp ·       Curd 1/3 cup ·       Spicy red chilli powder 2 tsp ·       Coriander powder 3 tbsp ·       Cumin powder 1 tbsp ·       Green peas ½ cup ·       Dill leaves ¼ cup ·       Green chillies 3-4 nos. (slit) ·       Butter 1-2 tbsp ·       Kasuri methi 1 tbsp ·       Garam masala 1 tsp ·       Fresh coriander big handful Method: ·       Set a tawa on high heat, add oil & let it heat nicely, further add onions & cook on medium high flame until it turns golden brown, once the onions turn golden brown add the ginger garlic paste, stir & cook for 3-4 minutes or until the raw flavour of garlic is gone. ·       Now add the mutton keema, salt to taste & turmeric, keep stirring to prevent the meat from clumping up, cook on high flame for 10-15 minutes. ·       Further add the green paste to the keema & in a separate bowl & add curd, spicy red chilli powder, coriander powder & cumin powder, whisk everything well & add the curd mixture to the keema as well, stir & cook for 15-20 minutes on a low flame, keep stirring at regular intervals. ·       Further add green peas, dill leaves & green chillies, stir & cook on low flame until the keema is fully cooked, add hot water in little quantities if the keema gets dry. ·       Once the keema is cooked, take a pan & add butter into it, once the butter melts add kasuri methi, stir & cook briefly, add the tadka to keema & mix well. ·       Further add garam masala, stir well & check for seasoning, adjust salt accordingly, then add fresh coriander & stir everything well. ·       Your Bombay style green keema pav is ready. Serve hot with pav. #YFL #SanjyotKeer #Mutton The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN