Lasun mirch wala keema is not as intensely garlicky or intensely hot as the name suggests. So relax. This a creamy curry with pleasant notes of garlic and green chilly peppers where you get sweeter taste of chillies more than the heat. This mutton mince curry with loads of garlic and green chillies is soul satisfying type of food if you believe me. It replaces our soup dinners in winters many times and we fall for kadak mixed grains roti with it, although we eat more of the curry and less roti, the curry is so addictive good.
Green chillies come in all shapes and sizes, with different heat levels and we use them for differently in our food. We are spoiled for the chilly peppers varieties now a days, Jalapenos, Anaheim, Serrano, Poblanos and Cayenne are some of the varieties visible in the markets. I usually get a small bag of all of them and keep using them to make pickles, stuffed chillies etc. But I mostly like them to be used in my soups or stir fries depending on how hot they are and how much flavour they pack for the recipe. So when I need the rich chilly flavours and lesser heat I use the Anahiem or Jalapenos or a mix of these two.
Go for the larger and wider chillies if you want the sweet flavours of chillies in your recipes, especially if you live in India and the chillies are not labeled by their names in the local markets.
This lasun mirch wala keema recipe I was planning to cook this winter and yet something or the other kept distracting me from this keema recipe. I make a nice mirchi gosht too but this lasun mirch wala keema is a totally different bouquet of flavours. Just a few spices are used and a nut paste makes this dish a rich meal without many side dishes. You wont need much when this lasum mirch wala keema is in the menu.
(2-4 servings depending on side dishes)
keema (mutton mince) 300 gm
garlic cloves 50 gm
mild variety of green chillies 80-100 gm
melon seeds 50 gm
cashew nuts 20 gm
whole coriander seeds 1 tsp
cinnamon stick 1 inch piece
green cardamoms 2
chopped coriander greens and stems 100 gm
ghee 1 tbsp or 15 gm
salt to taste ; 1 tsp will be good enough
Soak the melon seeds and cashews in hot water for 10 minutes and make a fine paste. Keep aside.
Mince the garlic and slice the green chillies. Keep aside.
Heat ghee in a thick base pan, preferably a handi and tip in the whole spices in it. Wait till the spices get lightly aromatic, taking care not to brown them. Add the minced garlic and sliced chillies at once and keep stirring till it all looks translucent. Do not brown the garlic or chillies, we want them to be just a bit translucent.
Add the keema and the chopped stems of coriander greens. Save the chopped coriander leaves to be added in the last phase of finishing the dish. Stir fry for a minute and add 2 cups of water, bring to a soft boil and then simmer for about half an hour, preferably covered but take care not to let it spill.
Add the nut paste and coriander leaves. Adjust the gravy consistency by adding some water if required, or simmer without the lid to reduce if you feel like.
Simmer again after adding the nut paste till the fats float on the surface. This is the time the dish is ready. Serve hot with any Indian style bread, roti or naan.
We generally don't need any accompaniments with this lasun mirch wala keema. It is an indulgence to be enjoyed in singularity.