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Spiced Jackfruit Keema Curry

 INGREDIENTS:

  1. Jackfruit 250 grams 
  2. Mutton Mince (Keema) 250 grams
  3. Mustard Oil 4 tbsp
  4. Onion 2 large, finely chopped
  5. Ginger-garlic Paste 2 tbsp
  6. Tomatoes 2 pureed
  7. Coriander Powder 1 tsp
  8. Kashmiri Red Chili powder 1 tsp
  9. Turmeric Powder 1 tsp
  10. Garam Masala Powder 1 tsp
  11. Cumin Seeds 1/2 tsp
  12. Bay Leaf 2
  13. Cinnamon 1-inch
  14. Green Cardamoms 3-4
  15. Cloves 3-4
  16. Salt to taste
  17. Sugar 1/2 tsp
  18. Coriander Leaves 1-2 tbsp
METHOD:

Serving size: 4-5

Peel and core the jackfruit, then cut it into 1 cm cubes. Parboil with salt and turmeric for 8–10 minutes. Drain and keep aside.

Clean the mutton keema and place it in a pressure cooker with a pinch of salt, 1/2 tsp of ginger/garlic paste, and 1 cup of water. Pressure cook for 2-3 whistles or until tender. Set aside.

Heat 1 tsp of mustard oil in a pan. Add the parboiled jackfruit cubes and saute on medium-high heat until a thin, golden-brown crust forms on the edges. This prevents it from turning mushy. Remove and set aside.

In the same pan, add the remaining oil and temper with the whole spices. Once they release their aroma, add the onions and sauté until they become translucent.

Add the tomato puree and spice powders along with a splash of warm water and cook until the oil begins to separate.

Fold in the fried jackfruit pieces and the cooked keema, along with their juices. Cover and simmer on low to medium heat for 10-12 minutes or until the gravy reduces into a thick, glistening glaze.

Garnish with coriander leaves and slit green chilis and serve with paratha or steamed rice.



  
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