Barbatti Kheema – Yard Long Beans With Spicy Mutton Mince

by Shaheen Ali

Barbatti Kheema

Mutton Kheema is is again a one of a kind recipe that is too generous to adapt any vegetable with it and turns out to be extremely delicious. After having tried Kheema with potatoes, okra, drumsticks, kaleji (liver) et, today was the day when we enjoyed our meal with some long beans teemed with mutton kheema. A spicy side dish to your meal, barbatti kheema is amazing and adds up volume to your meal. Have it with some poori, chapati or plain rice, Mutton Kheema will definitely leave you licking your fingers and craving for more. You can replace barbatti with french beans in winters, trust me that tastes lip smacking as well. I added some nicely fried potato halves to the barbatti kheema for some more volume, you can skip that if not comfortable. So check out the recipe below, and do let me know your thoughts and experience with the dish.

Barbatti Kheema

 


Ingredients :

750 grams Mutton Kheema / Mutton Mince

200 grams Barbatti / Long Beans, cut into 1 cm pieces

4 Large Potatoes , cut into half or quadrant

4 Large Onions fine chopped

2 tbsp Minced Ginger

2.5 tbsp Minced Garlic

6-7 Green Chilies

1/2 tsp Turmeric Powder

2.5 tbsp Coriander Powder

1.5 tbsp Red Chili Powder

1/2 cup Sour Curd

1/2-1 cup Oil

4-5 Fresh Mint leaves

salt to taste

lemon few drops

Fresh Coriander for garnish

Spices :

2-3 Bay Leaf

5 Cloves

5 Back pepper corns

2 Big Cardamom

4 Green Cardamom

1 inch Cinnamon Stick

1 tsp mace

4 Dry red chilies

Method :

Wash and rinse kheema under running water and keep aside. Heat oil in a wok and deep fry the potatoes till golden in color, transfer them in a bowl and keep aside. In the same oil add whole spices and let then splutter. Now add chopped onions and saute till golden. Add minced ginger and garlic and fry till raw smell goes off. Take curd in a bowl and whisk to break lumps and keep aside. When the ginger garlic and onion mix is golden, add washed kheema and mix well. Keep the flames high and fry till the moisture evaporates and kheema looks pale in color. Add in the whisked curd and mix nicely till curd starts leaving water. Add some turmeric powder and salt and give a quick stir. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20-25 mins or even more. Do not add any extra water as the curd water is enough to cook the mutton mince and liver. While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish. Once the kheema starts to soften, add chopped barbatti along with fried potatoes, red chili powder, coriander powder and fry in high flames till the water is absorbed and oil starts leaving the sides. Adjust oil and salt if required and fry till the kheema is completely done. Drizzle some lemon juice all over and turn off the gas. Garnish with some freshly chopped coriander and serve hot with chapatis and rice.

Barbatti Kheema

Print Recipe
Barbatti Kheema - Yard Long Beans With Spicy Mutton Mince
Barbatti Kheema
Course side dish
Cuisine mughlai
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course side dish
Cuisine mughlai
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Barbatti Kheema
Instructions
  1. Wash and rinse kheema under running water and keep aside. Heat oil in a wok and deep fry the potatoes till golden in color, transfer them in a bowl and keep aside.
  2. In the same oil add whole spices and let then splutter. Now add chopped onions and saute till golden.
  3. Add minced ginger and garlic and fry till raw smell goes off.
  4. Take curd in a bowl and whisk to break lumps and keep aside.
  5. When the ginger garlic and onion mix is golden, add washed kheema and mix well. Keep the flames high and fry till the moisture evaporates and kheema looks pale in color.
  6. Add in the whisked curd and mix nicely till curd starts leaving water.
  7. Add some turmeric powder and salt and give a quick stir. Lower the flames and close the lid of the wok, let the kheema cook and this may take 20-25 mins or even more. Do not add any extra water as the curd water is enough to cook the mutton mince and liver.
  8. While the kheema is cooking, add in some chopped mint leaves, this will give flavor and aroma to the dish.
  9. Once the kheema starts to soften, add chopped barbatti along with fried potatoes, red chili powder, coriander powder and fry in high flames till the water is absorbed and oil starts leaving the sides.
  10. Adjust oil and salt if required and fry till the kheema is completely done. Drizzle some lemon juice all over and turn off the gas.
  11. Garnish with some freshly chopped coriander and serve hot with chapatis and rice.
Recipe Notes

Barbatti Kheema

If you like this Mutton Kheema with Barbatti recipe, then try making at home, trust me it'll turn out delicious and you'll love it for sure. Please do share your feedback or views in comments below.

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