Cooked Minced Mutton


  1. Mince – 500gms
  2. Onion – 2, chopped
  3. Onion Paste – 2 Teaspoons
  4. Garlic Paste – 2 Teaspoons
  5. Ginger Paste – 1 Teaspoon
  6. Tomatoes – 2, chopped
  7. Green Coriander – 2 Tablespoons, chopped
  8. Peppercorns – 5
  9. Bay Lleaf – 1
  10. Cloves – 5
  11. Cardamom – 1
  12. Cooking Oil – 60gms
  13. Salt – to taste
  14. Chili Powder – 1 teaspoon or to taste


Heat the oil in a karahi. When hot put the onions and brown them. Add the whole spices and then the onion and ginger and garlic pastes and sauté. Add mince, salt and chilli and brown till the oil is released add the tomatoes and coriander and brown again. Add 1 cup of water and simmer for about 15 minutes till cooked. Dry any extra liquid by cooking uncovered. When cool, remove the whole spices.

This can be used as a filling for pies, patties, tarts and even keema samosas.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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