Keema Ghosht
A perfect mix of mutton pieces and minced mutton, this super delicious traditional recipe makes for a great lunch or dinner dish.

Name: Keema Ghosht
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Ingredients: 500 grams Mutton (small cut) and 250 grams Mutton Mince; 5 medium sized Onions, chopped; 3 Tomatoes, chopped; 3 tbsp Ghee/Oil; 3-4 Green Cardamom (Chhoti Elaichi); 2 Bay Leaves (Tej Patta); 2 Black Cardamom (Badi Elaichi); 2 dry Red Chillies; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala Powder; 1 tsp Red Chilli Powder; 2 tsp Coriander Powder (Dhaniya); 1 tsp Cumin Powder; 1 tsp Turmeric Powder; ½” Cinnamon; 2-3 Cloves (Laung); Salt to taste

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Ingredients

500 grams Mutton (small cut) and 250 grams Mutton Mince
5 medium sized Onions, chopped
3 Tomatoes, chopped
3 tbsp Ghee/Oil
3-4 Green Cardamom (Chhoti Elaichi)
2 Bay Leaves (Tej Patta)
2 Black Cardamom (Badi Elaichi)
2 dry Red Chillies
2 tbsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Red Chilli Powder
2 tsp Coriander Powder (Dhaniya)
1 tsp Cumin Powder
1 tsp Turmeric Powder
½” Cinnamon
2-3 Cloves (Laung)
Salt to taste

Preparations

Set the USHA EPC dial to Meat setting.
Add ghee/oil. Add green cardamom, black cardamom, bay leaves, cinnamon, dry red chillies and cloves and heat until fragrant.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, red chilli, coriander, turmeric and cumin powder, and mix well.
Add in the tomatoes and sauté until the tomatoes are cooked and the oil has separated from the masala
Add mutton (both pieces & minced), season with salt and cook for 2-3 minutes.
Mix until the masala is well coated on mutton pieces.
Close and lock the lid and let it cook until Usha EPC dial comes to KEEP WARM setting.
Turn off the Usha EPC and let the pressure drop by itself.
Open the lid and switch the Usha EPC dial to Rice setting. Add garam masala powder and continue cooking for 2-3 minutes on Rice Mode and turn off the USHA EPC
Garnish with mint and coriander. Serve hot with roti or parantha.