Keema with Sina…aka mutton mince with mutton ribs!
In my younger days we would often have mutton keema with mutton ribs mixed as my family enjoyed tucking into those! Not only do they impart lots of flavour but they are a joy to nibble and chew on!
Easy to cook!
This dish after the initial stages will happily sit on stove or go in the oven for slow cooking until the ribs are umptiously tender!
In my opinion it elevates the keema, adds flavour and mostly texture!
The important factor to note for this recipe is that you need lean mince. This is because the ribs will render its own fat into the curry.
This also means you start with a small amount of oil. The spices are cooked initially with splashes of water but they have further period of ‘bhuna-ing’ when you cook it in the rib fat.
Loads of flavour!
What this gives is a truly rich deep flavour to your keema. Ensure you skim the oil off at the end.
Keema with sina is best served in my view with naan to soak up the sauce and act as a spoon!
1kg lean mutton mince
1kg mutton ribs
4 cardamoms split
2 cinnamon sticks
1 bay leaf torn
2 onions finely chopped
1 whole bulb garlic minced
2 inch ginger peice minced
1/2 cup pasata
2 tsp salt
1 cup Bobby beans
2 Hot peppers optional
2 tbsp basar
1 tbsp Kashmiri chilli powder
1 tsp chilli
1 tsp turmeric
1 tsp cumin
1 tsp coriander powder
2 tbsp dried Kasuri Methi
Take your pan and heat your oil. Add the whole spices and let it sizzle. Let it darken a little. Ensure the oil is hot. This will help spices release their oils and aroma.
Add your onions, continue to cook the onions now, preferably till they start to colour a little from caremalisation.
Now add the garlic and ginger. The salt goes in too. This will help onions release its water further and aid softening process. In Indian cooking its also the first step of adding taste.
Add quarter cup of water. Cover and let this cook on low untill the water has cooked off and oil has split. This is indicative of any water content being cooked off.
Next add the spice powders. Stir this in. Reduce your heat. Add splashes of water and continue to cook each time until the oil separates. Repeat this process a few times untill the colour darkens of your spices.
Addition of splashes of water helps the spices cook and release more oil by allowing longer cooking period without burning. Intermittently covering speeds it up too. Do not skip this part as this is when you will get the optimum flaour and taste in your curry.
Now add the pasata. Stir it in and let it cook out too untill it has an oily sheen.
Add your mince and ribs. Stir well to break up mince and coat everything well with spices. Then cook for approximately 5 to 10 minutes to allow water to be released and cook out.
Once you see the rendered oil from ribs floating add the kasuri methi and hot peppers if using. Add half cup of water. Now cover and cook on low until the ribs are cooked.
When the ribs are done, the peas and beans go in. Cook just until beans done.
Skim the excess oil from top. Garnish with coriander and you are ready to serve.
Serve with rice, chappati or naan!
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