This bowl of minced meat with chickpeas and foxtail millet is a thoroughly satisfying meal. Mutton (you could use lamb) is simmered with lots of tomatoes and spices with chickpeas tossed in when it’s almost done. It’s a pretty straightforward and basic, but makes for a hearty meal. With foxtail millet you can eliminate the guilt that might come with polished white rice. I for one am alright with carrying that guilt every now and then. If you don’t have cooked chickpeas, feel free to use potatoes.
Keema / minced lamb – 250 gm
Tomatoes – 4 finely chopped
Onions – 1 finely chopped
Cooked chickpeas – 1 cup
Garlic – 4 cloves finely chopped
Ginger – 1 inch piece grated or finely chopped
Cumin seeds / jeera – 1 tsp
Paprika / chilli powder – 2 tsp
Coriander powder / dhaniya – 1 tsp
Garam masala – 2 tsp
Turmeric – 1 tsp
Salt – to taste
Sugar – 1 tsp (to balance the acidity from tomatoes)
Oil/ghee – 1 tbsp
Coriander leaves – handful, chopped
Heat the oil/ghee and add the cumin seeds to let them crackle.
Now the onions go in.
Add a pinch of salt at this point.
Once onions are translucent, add tomatoes.
Add the garam masala, chilli powder, coriander powder and sugar.
Lower the flame and cook the mutton down for 10-12 mins.
After the tomatoes have broken down, add the mutton and salt.
With a splash (1/2 cup) of water let it simmer for about 25-30 mins. Stir it every 10 mins or so.
Check to see if the meat is cooked. Add the chickpeas and stir.
Simmer for another 5 mins.
Ladle on rice or foxtail millet. Sprinkle coriander leaves and serve.