Lagan Ka Keema
Lagan ka Keema is a Parsi Special which is made with mutton , but here I have substituted it with soya granules , a high protein dish which amazing flavors.
Prep Time
20minutes
Cook Time Passive Time
30minutes 15minutes
Prep Time
20minutes
Cook Time Passive Time
30minutes 15minutes
Instructions
  1. oak soya granules in hot water . Cover and let soak for 15 minutes .
  2. Dry roast poppy seeds, charoli and dried coconut on medium heat till light brown.
  3. Cool and grind with ¼ cup water to a smooth paste.
  4. Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured.
  5. Cool and grind to a fine powder
  6. Grind fried onions with yogurt to a paste.
  7. Heat ghee .
  8. Add caraway seeds .
  9. Add garlic paste and ginger paste, cook for a minute.
  10. Drain the water from soya granules and squeeze out the water .
  11. Add them to the pot and sauté on high heat.
  12. Add salt and stir.
  13. Cover and cook for 5 minutes.
  14. Add coriander powder, cumin powder and red chilli powder and mix.
  15. Again cover and cook.
  16. Add fried onion paste and mix well.
  17. The soya might get too dry, add a little water and cook.
  18. Add the poppy seed paste to the keema and mix. Add a little water, cover and cook.
  19. Add coriander leaves and mint leaves and mix well.
  20. Add lemon juice and the roasted powdered cardamoms , cloves and cinnamon.
  21. Add the saffron milk and mix well .
  22. Cover and cook for another few minutes.
Tempering
  1. Heat the coal pieces till red hot .
  2. Place a foil on the cooked keema and place the coal pieces on it.
  3. Heat ghee and pour the ghee on top of the coal .
  4. Immediately Cover with a lid to capture the smoke .
  5. Remove the foil and coal after 5-7 minutes .