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Saturday, October 26, 2013

Mutton Kheema

Mutton/Lamb Minced Meat Curry



Mutton Kheema/Kothukari/minced meat is a very famous TamilNadu recipe, esp. in the southern parts of TamilNadu. I have got this recipe from my mother in law and did a bit of improvisation to it. It is a spicy semi-gravy curry which tastes great with any Roti, Parotta or rice items.

Ingredients: Quantity
Mutton/Lamb boneless finely minced* 1.5 lbs
Shallots/Small onions chopped 2 cups
Ginger Garlic paste 2 tbsp
Red Chili Powder 1/2 tsp
Turmeric Powder 1 tsp
Salt To taste
Oil 2-3 tbsp
Tempering:
Cloves 2-3 nos
Cardamom 2 nos
Cinnamon Stick 1 inch piece
To Grind:
Grated Coconut 1/2 cup
Dry Red Chili** 8-10 nos
Coriander Seeds 2 tbsp
Fennel Seeds 1.5 tsp
Cumin Seeds 1 tsp
Poppy Seeds 1.5 tsp
Peppercorns 1 tsp


Preparation:
1) Heat 1 tbsp oil in a fry pan and fry all the ingredients listed to grind, except coconut. Add coconut and little water as required and grind into a smooth paste and set aside.
2) Meanwhile heat oil in the pressure cooker and add the whole garam masala listed for tempering and then add the chopped onions and ginger garlic paste. Sauté until the onions caramelize and the raw smell of ginger garlic paste disappears.
3) Add the minced meat to it and add very little water and pressure cook upto 2-3 whistles or well cooked.
4) Wait and release the pressure and add the ground masala and let it cook until the raw smell of the masala disappears and the gravy thickens.
5) Serve with any Indian flat bread or rice item.

Note:* If you do not get minced meat, then you can finely chop the meat and process it in a food processor (Mixie).
** Add or reduce dry red chilies according to the heat of the chilies and your tolerance level.
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