Mince Mutton Kheema In A Patch Of Green

 As mentioned in one of my earlier posts, my younger one just recovered from typhoid and right now both my husband's and my mission is to ensure that he piles on those five kilos that he had lost and we would do anything to tease his taste buds and fill his tummy.
But that also means that my devilish and clever ways of sneaking in veggies that he abhors will make its way into his meat dishes. He will never guess what I have done as the smell of the meat and the spices it is cooking in will overpower the spinach or Palak that I have sneaked into this kheema.

 I got some nice mince meat and mixed it with my favourite Eastern mutton masala, sliced in half a white onion, half a tomato, a drizzle of vinegar and threw in some fennel seeds and let the mince cook in a pressure cooker. Once it is cooked, set it aside.

The Palak puree was a bunch of spinach blanched and then pulsed along with a tbsp. of cashewnuts. Yeah, I know the cashew part is odd, but is there a rule book against that? :) adds to the richness of the dish.
In a deep bottom vessel...in my uruli, in a tbsp. of oil, a tsp. of mustard crackles, followed by the remaining sliced white onion or more if you desire and a diced tomato, as they get mushy, add in a tsp. of turmeric, ginger garlic paste, a tbsp. of cumin powder(cumin and mutton are great friends), add in the palak puree and let it cook through, add a handful of thawed frozen peas(my late mother always made this dish-mutton peas and potatoes-to die for) and then slide in the cooked minced mutton. Check for spice, if the mutton masala didn't add the flavour you desired, add in extra chilly powder and some more mutton masala. Add salt to taste and mix the kheema or mince thoroughly into the palak puree.

 Squeeze in some lemon juice as well.

The dish is done and is ready to be served...will my son ever know that I hid palak in this dish? He came for two more helpings, both the husband and I are very very happy! he got his share of veggies and meat today.
Do make it dear readers and enjoy it with hot rotis. The green colour of the Palak is not visible as well.
The dish can be made richer if you use ghee. But I am not a ghee person...
I have just decorated the dish with a hard-boiled egg in the centre. You can use a tomato shaped as a rose whatever :)