Iftaar Recipe : Indulge in home made Mutton Kheema and Khameeri Roti this Ramzan

The holy month of Ramzan is all about fasting and feasting.
From samosas to chicken cutlets, the list is endless.
But if you can’t go out, you can make this easy recipe at home within your comfort zone. 

Iftaar special recipe shared by Siddarth Noronha, Executive chef, Sheraton Grand Pune. 

Mutton Keema and Khameeri Roti

Ingredients of Mutton Keema

1 tbsp Oil

1 Bay leaf

5 Green cardamom

2 tsp cumin

2 Cloves

3 medium Onions, chopped

1 tbsp Garlic, chopped

1 tbsp Ginger, chopped

2 tbsp Ghee (for cooking)

 1 Green chili (for cooking) + 1 green chili, split (to garnish), finely chopped

1/2 tsp Turmeric

1 tsp Red chili powder

2 tsp cumin powder

2 tsp Coriander powder

to taste Salt

1/2 kg Boneless mutton (minced)

3 Tomatoes, pureed

1/2 Lemon (juiced)

Water (as required)

for garnishing Coriander leaves, chopped

Procedure to Make Mutton Keema

1.In a pan, add oil, bay leaf, green cardamom, cumin and cloves. Let them release the aroma.

2.Now, add chopped onions. Sauté till golden brown. Remove the bay leaf. Add garlic, ginger and green chili.

3.Now, add turmeric powder, red chili powder, cumin powder, coriander powder and salt.

4.Add the mutton mince. Sauté for 3-4 minutes. Add the tomato puree and lemon juice. Cook for 10 minutes on medium flame.

5.After adding a cup of water, cover and cook till the water evaporates and the mutton is well done.

6.Garnish with chopped coriander leaves, split green chili. Serve with Khameeri Roti

Ingredients of Khameeri Roti

1 tbsp Dry Yeast

1 tsp Sugar

1 tsp Refined Flour

1/3 cup Water

2 cups Flour

2 tbsp Milk

1 tsp Oil

1 tsp Sesame seeds

1 tsp Black Cumin (Kalonji) seeds

2 tbsp Coriander leaves

How to Make Khameeri Roti

Procedure to Make Khameeri Roti

1.Take dry yeast in a bowl, add sugar, flour and water to it.

2.Blend them together to get a liquid yeast mixture.

3.Leave the mixture aside for 20 minutes.

4.Take flour in another bowl and add the yeast mixture to it.

5.Mix it thoroughly and add some milk.

6.Knead a dough of the mixture, add some oil.

7.Leave the dough covered for 2 hours.

8.After 2 hours, take some flour and spread it as a base. Take out the dough and roll it to make the rotis.

9.Put sesame seeds, Black cumin (kalonji) seeds and coriander leaves on the roti and roll it further.

10.Toast the rolled roti on a pan.

Serve with Mutton keema.

Pune Pulse