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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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