Diwali Special- Mansher Doi Bora (Mutton Dumplings in Yoghurt )

Ingredients:

Mutton Keema(mutton mince) – 300 gms

Onion Paste –  6 tbsp

Ginger Paste – 1 tsp

Garlic Paste –  1 tsp

Salt – according to taste

Chilli Powder – ½ tsp

Cumin Powder – ½ tsp

Coriander Powder – ½ tsp

Garam Masala – ½ tsp

Vegetable Oil –  As required.

Green Chilli – 1tsp (Chopped fine)

Coriander Leaves – 4 tsp (Chopped fine)

Bread Slices – 1-2 pcs

Hung Curd – ½ kg

Green Chilli – 1tsp (Chopped fine) for garnishing - optional

Tamarind & Date Chutney

Method:

The keema: Boil the keema with ½ tsp salt and make it into a paste. While buying the keema ask the butcher to add about 25% fat. This will make the dish turn out excellent and soft.

Now heat 3 tbsp vegetable oil and add the onion paste, ginger paste, garlic paste and sauté for 2 min. Then add the cumin powder, coriander powder, garam masala powder and chilli powder. Sauté till the mutton keema is cooked and the mixture is dry. Remove to a dish and let it cool. Mix chopped coriander leaves and green chillies with the prepared mixture. If still soggy, add bread slice (removing the sides) and knead well.  Form small balls and flatten a bit. Deep fry in vegetable oil on medium heat till light golden. Remove and keep on kitchen towel which will absorb the excess oil.

Beat the curd with 1 tsp sugar and ½ tsp salt till it forms a thick and smooth paste. Add milk or water if it is too thick. Place the mutton boras on a serving plate and pour the curd on top of it.

Garnish with chopped coriander  leaves, green chillies, Zero no. Sew Bhaja (bhujia), crushed roasted cumin seeds and tamarind-date chutney.