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MUTTON KHEEMA PIE

22

Recipe by Emerging Chef Ankit Vyas – a 3rd Year Culinary Arts Student- IHM Aurangabad

If you love the flavours of Indian food then this Mutton Keema Pie recipe will be a treat for your taste buds. It’s easy, delicious & treasured.

Minced meat: 450 gms; Potatoes: 3 Nos; Oil: 60 Ml; Ginger paste: 2 tbsp; Garlic paste: 2 tbsp; Chilli powder: 2 tbsp; Cumin powder: 1 tbsp; Coriander powder: 1 tbsp; Black pepper powder: 1 tbsp; Salt: To taste; Sugar: to taste; Lime juice: 1 tbsp; Ghee: 3 tbsp; Whole garam masala (crushed): 1 tbsp; Dried chilli: 1 no; Cumin seeds: 2 tbsp; Tomato ( finely chopped): 1 no; garam masala: 2 tbsp; fresh eggs: 3 nos; Bread crumbs: 3 tbsp; Onion ( sliced): 2 nos ; fried onion paste: 1 tbsp; Cornflour: 2 tbsp

 

METHOD:

– Mince the meat using the KitchenAid Mincer attachment

– Marinate the mince with lime juice, salt, sugar, ginger garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder, black pepper powder and fried onion paste and oil. Refrigerate in a tight container for an hour

– Post the hour heat oil and ghee in a non-stick shallow pan, tempering with crushed whole garam masala and cumin seeds. On the verge of crackling add sliced onions and sauté till starts to caramelize hence adding ginger garlic paste. Fry further

– Chop tomatoes using the KitchenAid chopper and add and a touch of chilli powder and sauté till the oil starts oozing out, which indicates the masalas are cooked

– Later Add the kheema till it gulps the masala, cooking it in its own juices, adding salt and sugar. A final stir, then garam masala powder, ghee and off the heat

– In the meantime peel potatoes, parboil them and grate

– Once grated in a pan with oil and a little crackle add cumin seeds, crushed red chilli, sliced onions and sauté till brown, season with salt and sugar and finish

– Once cooked, take it out of the pan and add a bit of corn flour. Hence shape into a small patty. In an oven at 175 degrees for 10 minutes roast the potato patty. Hence once roasted and gets a brown crust place it in a ramekin with butter paper greased with oil

– Preheat the oven to 400 degree Fahrenheit

– In the greased ramekin first layer of patty of potato top it with cooked Kheema layer. Again a layer of potato patty and cooked kheema

– Break the eggs; whisk them well with the KitchenAid hand mixer and pour on top of the layered kheema

– A final sprinkle of bread crumbs (crumbed in the KitchenAid diamond blender), garam masala powder and droplets of ghee to lay the final layer just before putting it in the oven heat

– Bake for 20-30 minutes till the crust seems golden brown

– De-mould and serve as a hors de oeuvre.

Emerging Chef

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