KEEMA TIKKA


INGREDIENT FOR TIKKA

Mutton keema (finely chopped boneless pieces of mutton) 500 gm
Vinegar 2 tbsp
Onion paste 2 tbsp
Garlic paste 1 tbsp
ginger paste 1 tbsp
Yellow food colour few drops
Red chilli powder 1 tsp
Pandanus water (kewra water) 2 tbsp
Beaten egg 1
Chatu ½ cup
Mitha ator (essence) few drops
Kabab masala 1 tbsp

INGREDIENT FOR GRAVY

Onion paste ½ cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Red chilli powder 1 tsp
Coconut paste ½ cup
Poppy seeds paste 2 tbsp
Cashew nuts paste 2 tbsp
Mutton stock ½ cup
Kabab masala 1 tsp
Kewra water (screwpine essence) 2 tbsp

INGREDIENT FOR KABAB MASALA

Coriander seeds (dhaniwa ) 1 tbsp
Cumin ( jeera ) seeds 1 tsp
Shah jeera (Black cumin) 1 tsp
Poppy seeds 1 tsp
Green cardamom 4
Cinnamon stick 1, Cloves 4/5, Mace 4, Nutmeg ¼, Dried rose petals 1 tbsp.

PROCESS FOR KABAB MASALA

Roast all the ingredients & grind.

PROCESS FOR TIKKA

Marinated mutton keema with salt & vinegar for 4 hours
Boil the keema and keep the stock,( 1 cup)
Mix all ingredients and salt with keema
Prepare Flat round shape tikka
Fry till it becomes brown using very little amount of oil

PROCESS FOR GRAVY

Heat 3 tbsp oil
Add onion paste , lightly fry for 2 minutes
Add other ingredients one by one except mutton stock & kewra water (screwpine essence)
Increase the heat fry all ingredients for 2 minutes
Add mutton stock & kewra water (screwpine essence)
Cover the pan, cook for 5 minutes
Prepare a thick gravy
Pour over the tikka
Serve hot

KEEMA TIKKA

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Posted by Tapashi Dey
Food Writer & Blogger
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