Name: Mutton tikiya with greavy recipe by Soma Mukherjee at BetterButter
Prep time: 600 min
Cook time: 40 min
Total time: 640 min
Yield: 10
Ingredients: Minced mutton 1 kg; Raw papaya paste 2 table spoon; Onion paste 4 table spoon; Ginger minced 1 table spoon; Garlic minced 2 table spoon; Green cilli paste 2 teaspoon; Red cilli powder 1 teaspoon (optional); Garam mashala- 2 cardamom + 1" cinnamon stick+ 1 clove; Nutmeg powder 1/2 teaspoon; Lemon juice 2 teaspoon; Finely chopped onions 1 medium size for greavy; Bay leaf 1, black peppercorns 6-7; Ginger garlic paste 1 table spoon for greavy; Sattu or roasted gram flour 1 table spoon for greavy and 3 table spoon for tikia; Cashew nut and charmagaj or melonseed paste 2 table spoon; Cardamom pods 3+ 1" cinnamon sticks + 2 cloves roasted and ground for greavy; Red cilli 2; Kashmeri red cilli powder 1 teaspoon or as required; sugar 2 teaspoon; Salt as required; Ghee for frying and cooking the greavy

Ingredients Serving: 10

Minced mutton 1 kg
Raw papaya paste 2 table spoon
Onion paste 4 table spoon
Ginger minced 1 table spoon
Garlic minced 2 table spoon
Green cilli paste 2 teaspoon
Red cilli powder 1 teaspoon (optional)
Garam mashala- 2 cardamom + 1" cinnamon stick+ 1 clove
Nutmeg powder 1/2 teaspoon
Lemon juice 2 teaspoon
Finely chopped onions 1 medium size for greavy
Bay leaf 1, black peppercorns 6-7
Ginger garlic paste 1 table spoon for greavy
Sattu or roasted gram flour 1 table spoon for greavy and 3 table spoon for tikia
Cashew nut and charmagaj or melonseed paste 2 table spoon
Cardamom pods 3+ 1" cinnamon sticks + 2 cloves roasted and ground for greavy
Red cilli 2
Kashmeri red cilli powder 1 teaspoon or as required
sugar 2 teaspoon
Salt as required
Ghee for frying and cooking the greavy

Instructions

Wash the minced mutton or keema add raw papaya paste,onion paste, minced ginger and garlic, green cilli paste, cardamom pods, cinnamon, clove and mix
Mix these using a food processor or mixer grinder ( for 10 minutes on medium rotation)
Add red cilli powder salt , nutmeg powder and mix well. Marinate the whole meat mixture atleast for 8 hours or overnight in refrigerator.
After completion of marination bring it to room temperature. Dry roast 3 table spoon sattu and mix with the marinated mutton keema thoroughly.
Now take small small portion of the keema mix and make tikiyas ( like aalookiki).
Heat enough ghee (6-7 table spoon for 10 tikiyas)and fry tikiyas 2 or 3 at a time on low flame very slowly and carefully.
Fry both sides properly then remove from ghee and keep aside.
Now make the greavy- heat ghee about 2 table spoon (use the remaining ghee of fried tikiyas )
Add bay leaf crushed black pepper corns Fry, then add chopped onion and whole red cillis fry add sugar and fry until fried smell appears
Add ginger garlic paste, Kashmeri Red cilli powder, add 1 table spoon roasted sattu mix well and fry.
Add 3/4 cup of water and cover with a lid cook for 5 minutes and Remove the cover. Adjust salt.
Add Kasu- melon seeds paste and stir for few minutes. Add roasted garam mashala powder.
Add tikiyas carefully and cook for another 3 minutes.
Serve hot best with rumali roti or luchcha Paratha .

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