It is Eid here in Dubai today and many parts of the world. In India Eid will be celebrated tomorrow. On this auspicious occasion I would like to wish all my dear friends, readers and everyone celebrating A VERY HAPPY AND BLESSED EID.
I wanted to share with you some of the pictures that I have clicked during the blessed month of Ramadan, in Dubai. As I have always said that for me, my favourite time in Dubai, is during the holy month of Ramadan. An air of serenity, piousness and blessings envelopes the city and I feel a sense of calm and peace descending upon me. I do a lot of introspection during this time and try to flush out all the negative energies inherent both within and around. Its also a time when I make a conscious effort to bring smiles to those who have had to face the harsh realities of life a little more than me. So I will keep my thoughts to minimum and let you take a virtual walk through Ramadan in Dubai with these pictures below.
Now let me share with you an absolutely nouvelle, totally unique, a dish which I would love to serve during Eid. In other words this is a very festive dish and true blue Bengali dish. Shorshe Keema which is basically Mutton or Goat mince cooked in a mustard and coconut sauce, simmered till all the liquid disappears and served with any Indian flat-bread. I however think it tastes the best when served with luchi or poori (deep fried Indian puffed up breads). No matter with what you serve your Shorshe Keema or Sarson Wali Keema, you are guaranteed to garner a whole lot of praise for this dish. It tastes equally yum with chicken mince. If I have interested you enough to rush up and order Mutton mince, from your butcher , then I should be quickly sharing the recipe with you without any further ado.
SHORSHE KEEMA RECIPE ~
AUTHOR ~ PIYALI MUTHA
SERVES ~ 4
CUISINE ~ INDIAN / BENGALI
TYPE ~ MAIN DISH
TIME ~ 15 MINUTES PREPARATION + 30 MINUTES COOKING
INGREDIENTS ~
1) 500 Gms Mutton (Goat) fine mince / Mutton Keema
2) 2 1/2 Tbsp Mustard Oil (You mau use any other oil, if you find mustard oil too strong for liking. This dish gives maximum flavour however only with mustard oil ).
3) 1/2 Tbsp Ginger Paste
4) 1 Tbsp Garlic Paste
5) 1/2 Cup Grated Onion
6) 1 1/2 Tsp Turmeric Powder
7) 1 Tsp Red Chilli Powder
8) 2 Tbsp Black Mustard Seeds / Sarson Dana ( you may either use the small sized ones called rai in hindi or the bigger sized ones. I have used the bigger sized mustard seeds.)
9) 1 Tbsp Grated Coconut (fresh or frozen) or 3~4 one inch pieces fresh coconut
10) 1/2 Cup Coconut Milk (canned or fresh)
11) 4~6 Green Chillies slit into halves
12) Salt to taste
13) 1 Tbsp Raw Green Papaya Paste (optional)
COOK WITH ME IN EASY STEPS ~
1) Soak the mustard seeds in water for 5 ~ 10 minutes. Drain the water and transfer to a grinder. Add 1/2 Tsp salt, 1 green chilli and coconut to it in the grinder.
NOTE ~ Always use salt and a green chili while grinding mustard seeds. Salt cuts the bitterness of the mustard seeds. The green chili enhances its flavour.
- Grind to a smooth paste. Add 1 tbsp of water during grinding if required.
2) In a wok / kadai or frying pan add oil and when hot add in the ginger paste and garlic paste. Saute till the raw smell disappears.
- Next throw in the grated onions. Mix and saute for a minute.
- Add chilli and turmeric powder followed by salt now.
- Mix and fry everything in the wok.
- Keep frying till you can see oil appearing on the sides of the wok.
3) Add the Mutton mince.
- Coat the meat mince with all the fried ingredients and masala in the wok nicely.
4) Peel, grate and grind raw green papaya into a smooth paste.
- Add 1 Tbsp of this paste to the mince in the wok.
- Integrate all the ingredients in the wok by mixing them nicely.
- Cook on medium flame, covered till oil starts appearing on top of your mutton mince.
5) Add the mustard paste followed by the coconut milk.
- Mix everything nicely.
- Throw in the halved green chillies. Check for seasoning and add more salt if required.
- Allow this to simmer covered till the meat is cooked completely.
- Cook a minute or two further by increasing the burner to high so that all the liquid in your wok completely disappears.
- Continue cooking till oil appears on the sides of the wok.
Hope you will enjoy cooking this wonderfully pungent and creamy meat mince curry as much as I had sharing this very special dish with you.
Add chilli and turmeric powder followed by salt now.
Mix and fry everything in the wok.
Keep frying till you can see oil appearing on the sides of the wok.
Your Shorshe Keema is now ready.
STEP BY STEP PROCEDURE OF SHORSHE KEEMA WITH PICTURES ~
1) Soak the mustard seeds in water for 5 ~ 10 minutes. Drain the water and transfer to a grinder. Add 1/2 Tsp salt, 1 green chilli and coconut to it in the grinder.
NOTE ~ Always use salt and a green chili while grinding mustard seeds. Salt cuts the bitterness of the mustard seeds. The green chili enhances its flavour.
Grind to a smooth paste. Add 1 tbsp of water during grinding if required.
2) In a wok / kadai or frying pan add oil and when hot add in the ginger paste and garlic paste. Saute till the raw smell disappears.
Next throw in the grated onions. Mix and saute for a minute.
Keep frying till you can see oil appearing on the sides of the wok.
3) Add the Mutton mince.
Coat the meat mince with all the fried ingredients and masala in the wok nicely.
4) Peel, grate and grind raw green papaya into a smooth paste.
Add 1 Tbsp of this paste to the mince in the wok.
NOTE ~ The papaya paste contains enzymes which helps in the cooking of the meat faster. Alternatively you may use a meat tenderizer powder available in supermarkets also.
Integrate all the ingredients in the wok by mixing them nicely.
Cook on medium flame, covered till oil starts appearing on top of your mutton mince.
5) Add the mustard paste followed by the coconut milk.
Mix everything nicely.
Throw in the halved green chillies. Check for seasoning and add more salt if required.
Allow this to simmer covered till the meat is cooked completely.
Cook a minute or two further by increasing the burner to high so that all the liquid in your wok completely disappears.
Continue cooking till oil appears on the sides of the wok.
Reference ~
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