Having read about the effects & qualities of mustard oil since my childhood, I had a secret desire to cook something – however simple – with mustard oil. Since it was the very first time in my life when I was preparing myself to cook my first ever recipe, I indeed had butterflies in my stomach. However as I got along, the thrill of chartering an unknown path generated the excitement to continue.
Taking cooking inspirations from my mother, I always wanted to cook something different, which she has never cooked before. That’s when I decided to try cooking my first ever recipe – with minced mutton. Known as “Keema” in the Indian sub-continent, minced mutton is the base of many non-vegetarian recipes in India.
I’m not very fond of spicy food; but my father loves to have mutton and spicy food every day. Hence the idea and inspiration came in to create an all new dish at the very first go! So I decided to create my own signature with Mutton Keema, preparing it much differently than the popular kitchens in India, by adding butter and boiled egg slices, while not using ginger – unlike many other mutton recipes in India.
Ingredients of “Butter Mutton Keema with boiled Egg slices”:
- 2 TBLSP mustard oil
- 2 large onions, finely chopped
- 1 clove garlic, finely chopped
- 2 potatoes, cut into 1 cm cubes
- 1/2 cup water
- 800gms minced mutton (+/- 100gms if required)
- 1/4 tsp each of grounded cinnamon, cloves, cardamom, turmeric (haldi)
- 1 tsp chilli powder
- 100gms butter
- 1 tomato, chopped (or 1 TSP tomato paste)
- 4 boiled eggs
- Heat oil in a large pan. Fry onions until golden brown. Add garlic and saute for 2 minutes. Carefully take these fried onions out, and keep aside.
- In the left-over oil in the pan, and a low flame, cook chopped potatoes with a little water for about 10-12 minutes. Stir well till the potatoes are half dry.
- Now heat 75gms butter in a pan. Add cinnamon, cloves, cardamom. Then add the fried onions and cooked potatoes, minced mutton, turmeric and chilli powder. Stir very well on medium to high flame until all the water has evaporated.
- Add peas. Stir slowly and constantly till well cooked and curry is dry.
- Add chopped tomato or tomato paste (I prefer to have chopped tomato)
- Add little water and cover the pan to enjoy the aroma and taste of covered cooking.
- Add the rest 25gms butter when the curry is dry to develop the rich aroma of butter.
- When done, slice the eggs carefully, so that it adds a white and yellow color to the keema.
- Garnish it beautifully and serve.
The experience in cooking your first ever recipe is always fabulous. I surely started with a bit of nervousness; but on getting the aroma and flavor of the mutton and the other ingredients the confidence went up very high.
So this is how I conquered with my first ever recipe – traditional yet unique in its own way. It was indeed an innovation of sorts and I was overwhelmed with the response I got from my loved ones, whose only wish was to have more of it! Thankfully however, I was able to remind: “Good Things Come to Life in Small Measures”.
Leave your experiences below after you try this new recipe.
- 9 Ways to Cook an Egg (everydayhealth.com)
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- Climbing the Mango Trees – Madhur Jaffrey (hopeeternalcookbook.wordpress.com)