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Minced Mutton (Keema) Semolina Upma

INGREDIENTS:

For the Keema
  1. Mutton Keema 250 grams
  2. Onion 1 large, finely chopped
  3. Ginger-Garlic Paste 1 tsp
  4. Tomato 2 finely chopped
  5. Red Chili Powder 1 tsp
  6. Turmeric Powder 1/2 tsp
  7. Garam Masala Powder 1/2 tsp
  8. Oil 2 tbsp
  9. Salt to taste
For the Upma

  1. Semolina 1 cup
  2. Onion 1 large, chopped
  3. Potato 1 peeled and diced
  4. Green Peas 1/2 cup
  5. Mustard Seeds 1/2 tsp
  6. Curry Leaves 8-10
  7. Green Chilis 1-2 chopped
  8. Water 2 cups or as required
  9. Oil 2 tbsp
  10. Coriander Leaves for garnish
  11. Salt to taste
  12. Sugar 1 tsp

METHOD:

Serving size: 4-5

Dry roast the semolina on low heat until aromatic and lightly golden. Set aside.

Heat oil in a pan. Add chopped onions and saute until golden. Add ginger-garlic paste and saute until the raw smell disappears.

Add tomatoes, turmeric powder, red chili powder, sugar, and salt. Cook until the tomatoes are soft.

Add the keema and cook on medium heat until browned and cooked through. If there is excess water, dry it up. Set aside.

In another pan, heat oil and temper it with mustard seeds and curry leaves. Let the seeds splutter.

Add onions and green chilis, and saute until soft and translucent. Add the potatoes and peas and cook until tender.

Add the roasted semolina gradually, stirring occasionally to avoid lumps. Simmer on low flame until the mixture firms up and starts to pull away from the sides of the pan.

Let it rest covered for 3-4 minutes. Garnish with chopped coriander leaves.

Serve hot, paired with yogurt and tomato chutney.



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