Keema Burger

Ingredients:
* Minced Mutton (Keema) : 250 gms
* Onion (finely chopped) : 200 gms.
* Ginger-Garlic (grated) : 4tsp.
* Red Chilly powder : 2tsp.
* Salt
* Sugar :1tsp
* lemon juice : 2tsp
* Turmeric powder
* Refined oil.
* Finely chopped Corriander leaves.
* Finely chopped spring onion
* Garam Masala Powder.
* a little cornflour and bread crumb as a binder.



Procedure:

* Boil the Mutton Keema along with salt and turmeric powder in a pressure cooker by adding water that is just sufficient to cook the keema.

* Then add the onion and fry till it becomes golden brown in colour.
* Add ginger-garlic and lemon juice
* Saute for 5 minutes.
* Then add salt, sugar, turmeric powder garam masala powder.
* Finally add the boiled keema and mix thoroughly with the masalas.
* Sprinkle Chopped dhaniya and spring onion from top.
Add a little corn flour and bread crumb to make it dry.
Make large balls and flatten keeping inside your palm to make keema patty. Take a non stick pan and grease with 1 tsp refined oil. Place each keema patty on the nonstick and keep for 20 mins. Place the patty inside the burger bread.
Heat on a OTG for 10 mins. Serve with french fries.

Mutton Keema Ghugney

• Minced Mutton (Keema) : 250 gms
• Matar (soaked in water for overnight) : 250 gms.
• One Large Potato (cut into small cubes)
  
• Coconut (finely cut into small pieces)
• Onion (finely chopped) : 200 gms.
• Ginger-Garlic paste : 4tsp.
• Tomato puree : 2tbsp
  
• Red Chilly powder : 2tsp.
• Salt
• Sugar :1tsp
• Amchur powder : 2tsp
• Turmeric powder
  
• Mustard oil.
• Finely chopped Corriander leaves.
• Bayleaves.
• Garam Masala Powder.

• Boil the Mutton Keema along with salt and turmeric powder in a pressure cooker by adding water that is just sufficient to cook the keema.
• Boil the Matar in the pressure cooker till it is just cooked.
• Fry the potatoe cubes in mustard oil along with coconut pieces.
• Then add the onion and fry till it becomes golden brown in colour.
• Add ginger-garlic paste and tomato puree.
• Saute for 5 minutes.
• Then add salt, sugar, amchur powder, turmeric powder garam masala powder and bayleaf.
• Finally add the boiled keema and matar and mix thoroughly with the masalas.
• Add a little water.
• Sprinkle Chopped dhaniya from top.

Serve hot with paratha/puree/dalpuree or simply with toasted bread.

You can also make this delicious Ghugney without mutton keema. In that case that will be SIMPLY VEG GHUGNEY!