Mince Meat Masala

Mince meat is one ingredient that does not get the recognition it deserves. This recipe is inspired by the several meat curries I have made in my kitchen. Usually, when I “create” a new recipe, which happens mostly on the spur, I quickly play the flavors in my head. Then I measure, merge and marry ingredients to bring something new to the table. Today it was this Mince Meat Masala and adding a couple of wedged hard-boiled eggs as a garnish was an absolutely new idea, something never tried in the culinary world before!

This Mince Meat Masala or Keema Masala is something in-between a curry and a sauté, which makes it quite versatile. You can eat it either with rice or roti, paratha or naan, or maybe sneak it in a good to go wrap. We chose fluffy phulkas today.

Ingredients for Mince Meat Masala are:

500 grams mince meat (you can use beef, lamb or goat meat, I used extra lean beef today)
1 large red onion, coarsely ground (use the pulse mode of the blender)
2 tablespoons ginger-garlic paste
2 medium size, ripe tomatoes, finely chopped
5-6 green chilies finely chopped
2 hard boiled eggs, cut into wedges
1 teaspoon cumin seeds
1 tablespoon coriander powder
1 heaped teaspoon red chili powder
1 teaspoon turmeric powder
2 bay leaves
1 teaspoon garam masala powder (I dry grind together green and black cardamoms, cloves, and cinnamon)
1 teaspoon fennel / mota mouri / saunf powder
1 teaspoon dry mint leaves (I dry them when in season and store in glass jars)
1 teaspoon Kasoori Methi leaves, crushed
1 tablespoon vegetable or Canola oil + 1 tablespoon ghee
Salt

Heat the oil and ghee in a pan together. Add the bay leaves and cumin seeds, sauté for a 5-6 seconds. Add the onion paste and fry on low-medium heat.

(Tip: If you want a nice color to your meat, add a pinch of sugar to the hot oil, let it smoke and then add the onions. This will caramelize the onions, which in turn will give a great color to your meat curry.)

Once the onions start turning pink, add the chopped green chilies. Continue cooking on medium heat till the onions turn brown in color. Add the mince meat. Fry the meat till all of it turns brown and you can no more see the raw, red color.

With your spatula, make a little well at the center of the pan and add the ginger-garlic paste. Let it sizzle for a couple of minutes, give it a good mix with the meat.

Now add the chopped tomatoes, all the dry spices, mint and kasoori methi leaves and salt. Mix, cover and cook for 7-8 minutes on low heat.

At this point, the meat will release a lot of moisture, make sure you turn the heat on and dry up all the extra moisture, but not parching the mince meat up. But if you have, add half a cup of water and let it cook into the meat.

With the back of your spatula, press the pieces of tomato to mash them well with the meat. Check the seasoning. The fennel will give the meat an exotic, fragrant taste. Don’t miss adding it.

Transfer the Mince Meat Masala in a serving bowl and decorate with the boiled eggs. Serve hot with the suggested accompaniment.

Sending a bowl of this Mince Meat Masala to Patty’s Weekend Wrap Up Party. Hope everyone there enjoys it.