Pushpesh Pant
One lives and learns. We have grown up with the belief that the Tex-Mex classic ‘Chilli Con Carne’ can’t be prepared without the kidney beans enriching the minced beef. While minced mutton and chicken may be allowed as a substitute, we are now told that the beans, our beloved rajma, are dispensable. As the name translates, the essentials are just two ‘chillies and meat’. However, we shall never let down a faithful old friend for the sake of pedants and purists. And Rajma-Keema is what we can die and live for!
The flavourful and nourishing dish, soul food as we call it, is easy to prepare. And forget any diverting details about a ‘ragout’. Enjoy the desi rendering with any accompaniment.
Recipe:
Ingredients:
1 cup rajma
300 g minced mutton
4-5 tomatoes (blanched and pureed)
1 tbsp garlic-ginger paste
1 bay leaf
1 inch piece of cinnamon
1 brown cardamom
2 cloves
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp sugar
1 tbsp tomato ketchup
Salt to taste
¼ cup oil
Method:
Soak the rajma overnight. Drain and keep aside. Heat oil in a thick bottomed pan and put in the whole spices. When these begin to change colour, add the mince and stir fry it on medium flame until it browns. Add ginger-garlic paste and mix; sprinkle powdered spices along with salt, sugar and pureed tomatoes. Add the beans and tomato ketchup with a cup of hot water. Pressure cook for 10 minutes. Uncover, adjust seasoning and enjoy with rice or parantha. Try it on a toast too.