Discover the essence of Rajasthani cuisine with this traditional Kachri Keema recipe, a hidden gem passed down through generations. Kachri, a wild desert melon, is widely known in Rajasthan for its natural meat-tenderizing qualities. This recipe brings out the rich cultural heritage of the region with a flavorful blend of spices and a unique marination technique that uses grated papaya, pineapple pulp, and crushed whole kachris.
Start by marinating 1 kg of mutton mince (keema) with crushed kachri, grated half-ripe papaya, pineapple pulp, red chilli powder, garam masala, garlic and ginger pastes, and salt. Let this mixture rest in the refrigerator for at least four to five hours, or preferably overnight, to enhance the flavors.
Before cooking, mix in curd and golden fried onions into the marinated mince and let it sit for another hour. Then, in a deep cooking pot, heat oil, add cloves and allow them to crackle, releasing their aroma. Add the marinated keema and cook over medium flame, stirring occasionally. Allow the mixture to cook uncovered on a low flame until all the moisture evaporates, turning the dish dry and flavorful.
To elevate the aroma, this recipe includes a traditional smoking technique. Heat a small piece of coal until red hot, place it on a slice of onion, drizzle a few drops of oil on it, and immediately cover the pot with a lid to trap the smoke. This gives the dish a distinct smokiness, enhancing its appeal.
Once cooked, garnish with fresh coriander leaves, thinly sliced onion rings, shredded ginger, green chillies, and a sprinkle of garam masala. Add a final touch of lemon juice for a citrusy kick. Perfect for festive occasions or special family meals, this Kachri Keema delivers an unforgettable burst of rustic, spiced flavor.
