Mutton Keema Curry – Keema is minced meat of any kind and in this recipe we are using mutton (goat meat) to make this spicy gravy which goes well with parotta, idli dosa or poori… Normally this we make on a sunday morning as a breakfast side for pipping hot idlis and kal dosais back home, getting the freshly butchered meat which is hand minced… with little fat and soft meat which i totally miss here in USA, most of the meat sold here are just minced using a machine and does not have the right texture nor taste that i use to enjoy back in my home town.
For this recipe, i used little boneless mutton with little fatty white edges and minced it myself using a wooden block. Just use a sharp butcher knife and mince into pieces and then proceed. Its little extra work but worth the try!
I have already posted a semi thick version.. check it out Mutton Kheema which is chunky and can even goes well as a side for rice. This gravy type recipe is mostly for tiffin side dish…
Some Mutton Gravy dishes to try from our page…
Ingredients
- Mutton (minced meat / kothu kari) – 250 grams (1/2 pound)
- Onions – 1 & 1/2 cups (chopped)
- Green chili – 1
- Garlic – 10 (crushed)
- Ginger – 1 tablespoon (crushed)
- Tomato – 1/4 cup (chopped)
- Turmeric powder – 1/2 teaspoon
- Red Chilli powder – 1 teaspoon (spicy variety)
- Coriander powder – 2 teaspoons (adding kuzhambu thool instead gives thickness)
- Black peppercorns – 1 teaspoon (crushed)
- Salt – 1 & 1/4 teaspoon (or to taste)
- Mint leaves – 1/4 cup (chopped)
- Coriander leaves – 1/4 cup (chopped)
- Water – 1 & 1/2 cups
- Light coconut milk – 1/2 cup (optional)
- Oil – 3 tablespoons
- Coriander leaves – extra for garnish
Whole Garam Masala Pacakage – Ingredients
- Bay leaf – 2
- Cloves – 3
- Cardamom – 2
- Star anise – 1 petal
- Cinnamon stick – 1 inch piece
- Black stone flower / kalpasi – 2 petals
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1/2 teaspoon
Lets see how to make this Mutton keema curry…
We definitely need a pressure cooker.. for this recipe… you may cook it a sauce pan but will take longer to cook the meat.
In a pressure cooker pan, heat oil and use all the ingredients under the garam masala package… let them sizzle a bit and then add the onions, green chilli and ginger garlic. Fry over medium flame until the onion turns golden crispy is a must for a nice shiny gravy.
Now add in the chopped tomatoes along with the coriander and mint leaves and saute them.
Add in the minced meat along with turmeric powder, red chili powder, coriander powder, freshly crushed black pepper and saute well. (Store bought coriander powder will have a very raw smell to it… better saute well in oil)
Saute well with the meat until the juice comes off the meat and mixture turns little dry as shown.
Add in water and pressure cook for upto 4 whistles.
Once done, open add in the light coconut milk (this step is optional but gives nice gravy consistency)simmer until it thicken.
Switch off and garnish with some coriander leaves!
Notes
- Serves 4
- You may skip the whole garam masala and add in garam masala powder if you wish…
This gravy goes well with Poori Ghee rice Kuska rice Idli Dosai Paratha Jeera Pulao
Comments are closed.