Mutton Keema Poha

Instructions

1. 1

   Prepare the poha: Place the thick poha in a colander and rinse it under cold running water for about 30 seconds. Be quick to avoid making it mushy. Drain all the water completely and let it sit for 5-10 minutes. The poha will absorb the residual moisture and become soft. Add 0.5 tsp salt and 1 tsp sugar to the poha. Fluff it gently with a fork and set aside.

2. 2

   Cook the mutton keema: Heat 2 tbsp of oil in a heavy-bottomed pan or kadai over medium heat. Add 1 tsp cumin seeds and let them splutter. Add the medium chopped onion and sauté for 5-6 minutes until it turns golden brown. Stir in the ginger-garlic paste and slit green chilies. Cook for about a minute until the raw smell disappears. Add the chopped tomato and cook for 4-5 minutes until it becomes soft and pulpy. Add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté for one minute. Add the mutton keema and 0.75 tsp salt. Mix well, breaking up any lumps with your spoon. Cook on high heat for 3-4 minutes until the keema changes color. Pour in 0.5 cup of water, bring to a simmer, then cover the pan and reduce the heat to low. Cook for 15-20 minutes until the mutton is tender and the mixture is semi-dry. Stir in 0.5 tsp of garam masala and cook for another minute. Turn off the heat and set the keema aside.

3. 3

   Combine and finish the poha: In a separate large pan, heat the remaining 1 tbsp of oil over medium heat. Add 0.5 tsp mustard seeds and let them crackle. Add the curry leaves and sauté for a few seconds. Add the small chopped onion and cook for 1-2 minutes until translucent. Add the remaining 0.25 tsp turmeric powder and give it a quick stir. Add the softened poha to the pan. Toss gently to coat the poha with the tempering, being careful not to break the flakes. Add the cooked mutton keema to the poha. Mix gently until everything is well combined. Cover the pan and let it cook on low heat for 2-3 minutes, allowing the poha to absorb the flavors of the keema.

4. 4

   Garnish and serve: Turn off the heat. Squeeze the fresh lemon juice all over the poha and give it a final gentle mix. Garnish generously with chopped coriander leaves and sev. Serve immediately while it's hot and fresh.