KEEMA WITH PANNIYARAM RECIPE.
INGREDIENTS:
500 grams mutton(lamb mince)
4-5 tbsp oil
1 inch cinnamon stick
2 cardamoms
1 bay leaf
3-4 black pepper
2 tsp ginger-garlic paste
4 tbsp browned onion paste
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala (for topping)
FOR THE PANNIYARAM:
3 cups idli batter
Salt
FOR THE TEMPERING:
2 tsp gingelly oil
1 tsp chana dal
Few curry leaves
1 tsp mustard seeds
Oil for greasing appam molds
METHOD:
- Prepare the appam by preparing the tempering by heating the tempering by heating oil and add all the ingredients and allow to splutter. Add this to idli batter. Grease appam molds.
- Pour batter to each mold and cook on low fire, turning once or twice so that both sides are golden and crispy.
TO PREPARE THE KEEMA:
- Heat half the quantity of oil and add the whole spices and allow to splutter.
- Now add the minced meat.
- Allow to dry on medium heat.
- Mix in the pastes, spices and remaining oil and cook on low heat stirring from time to time.
- Cover with a lid and add 3-4 tsp of water. Continue to cook on low heat till preparation is dry and the minced meat is tender.
- Top with garam masala, stir and mix and serve with panniyaram as a starter.
