Keema Gatta Curry - By Chef Jhinesh Rajoria

When we think of Rajasthan, images of deserts, forts, and palaces come to mind. Rajasthani cuisine is equally captivating, with dishes like Dal Baati Churma, Gatte ki Subji, Ker Sangri, Amrud ki Subji, and Bair ki Chutney enjoyed worldwide. Today, I am excited to share a unique twist on the traditional Gatte ki Subji by incorporating minced mutton, creating a delightful Keema Gatta Curry.

Ingredients:

For Mince Mutton Cooking:

1. Oil - 50 ml

2. Minced Meat - 250 gm

3. Red Chilli Powder - ½ tsp

4. Turmeric Powder - ½ tsp

5. Coriander Powder - ½ tsp

6. Salt - to taste           

For Gatta:

1. Cooked Mince Mutton - 250 gm

2. Gram Flour - 100 gm

3. Fennel Seeds - ½ tsp

4. Whole Coriander Seeds - ½ tsp

5. Carom Seeds - Two Pinches

6. Cloves - 4-5 Nos.

7. Dry Fenugreek Leaves - Two Pinches

8. Ginger & Garlic Paste - 1 tbsp

9. Salt - to taste

10. Curd - 50 gm

11. Meetha Soda - Two Pinches

12. Oil for Deep Frying - 500 ml

13. Salt - to taste

For Curry:

1. Mustard Oil - 150 ml

2. Cumin Seeds - ½ tsp

3. Cloves - 2 Nos.

4. Black Cardamom - 2 Nos.

5. Cinnamon Stick - 1 Small Piece

6. Bay Leaf - 1 No.

7. Chopped Onion - 250 gm

8. Ginger & Garlic Paste - 50 gm

9. Tomato Puree - 100 gm

10. Deggi Mirch Powder - 10 gm

11. Turmeric Powder - 6 gm

12. Coriander Powder - 4 gm

13. Garam Masala - ½ tsp

14. Curd - 150 gm           

For Garnish:

1. Green Coriander - 10 gm

2. Ginger Julianne - 8 to 10 Nos.

3. Fried Red Chilli - 1 No.

4. Salt - To Taste

Preparation:

1. Heat oil in a pan, add minced mutton and all dry spices. Cook on a slow flame until the mutton is properly cooked. Set aside.

2. In a bowl, mix all ingredients with the cooked minced mutton to form a dough. Shape into round dumplings and deep fry until golden brown. Set aside.

3. Heat mustard oil in a pan, add cloves, cardamom, cinnamon stick, bay leaf, and cumin. Once the spices crackle, add chopped onions and cook until light golden brown. Add ginger and garlic paste, sauté for a few minutes.

4. Add dry powder spices and salt, then add water and cook until oil separates. Add tomato puree and cook for 10-15 minutes. Add the fried gatta and cook for a while longer.

5. Turn off the flame, beat the curd, and add it to the prepared gravy, stirring continuously. Finish with garam masala, garnish with green coriander leaves and fried red chilli. Serve hot.