Kheema Hariyali

In Bengali homes it is the man of the house who does the kitchen essentials shopping. In my house it is no different. Today is my 100th post since I started this blog. I therfore decided to shop myself ofcourse he drove me around. My first stop was at the vegetable market. The vegetable seller who sold green masala was arranging his goods, I saw the fesh green garlic available in the winter, just for a few months. This will be my ingredient for the 100th recipe. Then I bought mint, coriander, ginger and dill, with some mutton kheema and kaleji. I was ready to cook. Thus for the first time I cooked this Kheema Hariyali. My husband enjoyed this finger licking recipe. I hope you try it and enjoy it as much as we did. 

Ingredients:

• Mutton Kheema with a few pieces of Kaleji,  total 250 gms.
• Curds 2 tbsp
• Turmeric powder 1/2 tsp
• 1 bay leaf
• 10 to 15 sprigs of fresh garlic, remove the white threads and use the garlic with the green stems
• 3 tbsp chopped Dill
• 3 tbsp chopped coriander leaves
• 3 tbsp chopped mint leaves
• 3 green chillies or to your spice taste but we will not use red chilli powder.
• 2 medium onions chopped fine
• A piece of coal 2 cloves and 1tsp ghee for smoking the meat
• 3 tbsp pure ghee.
• 1/2 tsp garam masala 
• 1 tsp lime juice

Method:

• Wash the kheema and kaleji, add the turmeric and curds and marinate minimum 3 hrs.
• Heat the coal on the gas till red hot. In a katori place the burning coal add the cloves put it on the meat. Now pour the ghee and trap the smoke with a tight lid. Keep it trapped for 10 mins.
• Make a paste of green garlic, dill, mint & coriander.
• Heat the ghee and to this add a few bay leaves add the chopped onions and fry till it turns golden brown.
• Add the kheema and kaleji and saute for 5 mins.
• Add the green paste of fresh garlic, dill, coriander, mint and saute for a few mins till oil oozes.
• Add chopped green chillies and salt to taste.
• Add 2 cups hot water and cook till meat is tender. You can also use pressure cooker then add only 1 cup of plain water.
• When meat is tender add 1/2 tsp garam masala powder mix add 1 tsp lime juice and remove from flame.
• Serve with your choice of Bread, Pav, or Roti.

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