It’s Ramadan, and after a whole day tough food and water fasting (for around 14-15 hrs) , pamper your tummy with some delectable and mouth watering Keema and Puris. Doesn’t it sound delicious? Well yes it does!, as it was our dinner last night. To add more flavors to the dish and make it more scrumptious i prefer adding some fresh green peas and big potato pieces into it. Usually there are no left overs, but if left i use it in stuffing parathas, samosas, sandwiches etc.
Certain combinations are evergreen, i can never get tired of them. One such combo is keem-puri. Perfect round and fluffy puris that tears off with a single finger is worth shredding sweat in this hot and humid weather. Mutton keema when cooked fills the house with its amazing aroma. I have alays preferred mutton mince than chicken ones. The mutton has its own juice and works fabulously when it comes to flavors. Chicken has a tasteless meat which only infuses the flavors which are added to it, whereas goat meat is juicy and more fibrous that contains its own natural flavor the builds up the taste of the dish.
Though being born in a hard core non-vegetarian family, my son is vegetarian. The only non veg stuff he eats is chicken nuggets. Another reason for making keema so often at my home is i try feeding my son by making keema rolls or samosas, which he likes a lot. I chose fine mince such that he could not identify it and enjoy without making any fuss.
So let’s proceed to see how i make my all time favorite mutton keema with aloo and mutter.