Ariso Recipes
Recipe Name: Spiced Mutton Keema Paratha Ingredients: Eggs, beaten 3 piece;All-Purpose Flour 1 cup;Whole Wheat Flour 1 cup;Rice Flour 2 tablespoon;Ghee 1 tablespoon;Salt 1 teaspoon;Water 0 as required;Mutton, minced 500 g;Onion, finely chopped 1 piece;Garlic, big clove (Allium sativum) (cloves) 5 piece;Ginger, minced 1 inch;Green Chillies, finely chopped 2 piece;Mint Leaves 3 sprig;Coriander Leaves 5 sprig;Curd 4 tablespoon;Sunflower Oil 0 as required;Coriander Powder 1 tablespoon;Turmeric Powder 0.5 teaspoon;All-Spice Mix (Roasted Spices) 0 as required;Carom Seeds 0.5 teaspoon;Green Cardamom 1 piece;Cloves 3 piece;Whole Black Peppercorns 4 piece;Dry Red Chillies 4 piece;Organic Cinnamon Stick 1 inch;Black Cardamom 1 piece;Mace 1 teaspoon;Caraway Seeds 0.5 teaspoon; -- These are recipe details of a recipe in my database. i need you to create a description for this recipe that will describe it aptly based on its name, ingredient list, and cooking steps. Make sure the descriptions are and never extend below 200 characters and beyond 300 characters. Do not use jargon and keep the English as simple to read as possible. It should not contain recipe name. Keep it short
35 minutes.
Mughlai
Relatively Clean
Contains Mutton Meat and Wheat flour, refined (Triticum aestivum).
Based on your Medical Conditions
Based on your Allergies/intolerances
Based on any other eating preferences you have
To begin making the spiced mutton keema paratha, start by preparing the dough. in a mixing bowl, combine all-purpose flour, whole wheat flour, rice flour, ghee, and salt. gradually add water to make a smooth and soft dough. knead well and set it aside.
For the all-spice mix, heat a small skillet on medium-low heat. roast green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace, and caraway seeds until aromatic. let them cool and grind into a fine powder. keep it aside.
In a kadai or pan, heat oil and saute ginger, garlic, and green chillies for a minute. add chopped onions and continue to saute until they turn deep golden brown.
Mix the minced mutton and curd in the kadai. add salt, coriander powder, turmeric powder, and 1 teaspoon of the prepared all-spice mix. mix well and cook the keema until tender and moist.
Add chopped mint and coriander leaves to the keema mixture and turn off the flame.
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