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Easiest Way to Make Tasty Mutton keema curry

Mutton keema curry. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes like curry, keema matar, keema paratha, keema samosa and kheema pav. Similar to most other mutton recipes even keema is prepared in so many ways across India with green peas, with methi leaves, with potato, cashews etc. Mutton Keema Recipe is a gravy curry recipe made with minced meat or it is usually called as mutton kheema or mutton keema.

Mutton keema curry Mutton Keema, popularly known as Kothu Kari in Tamil Nadu is a versatile mutton gravy made with minced meat and spices. With a twist of cooked Channa Dal (lentils) this gravy is full of flavor, spicy irresistible and mouth watering. This Mutton Keema / Mutton Kothu Kari is inspired by my Paati's super easy Mutton Curry recipe. You can cook Mutton keema curry using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mutton keema curry

  1. It's 350 gram of mutton keema.
  2. It's 200 gram of green pea boiled.
  3. Prepare 4 of potato cut in to small cubes.
  4. You need 3-4 of onion chopped.
  5. It's 6-8 of gralic clove chopped.
  6. You need 1 inch of ginger make a paste.
  7. Prepare 5-6 of green chilli chopped.
  8. It's 2 tablespoon of hung curd.
  9. Prepare 60 gram of butter.
  10. It's 1 teaspoon of garam masala powder.
  11. It's 1 teaspoon of cumin powder.
  12. Prepare 1 teaspoon of coriander powder.
  13. You need 1 teaspoon of tùrmeric powder.
  14. You need 1 teaspoon of mustard oil.

To begin making the Mutton Keema recipe, Heat oil in a wide pan and add cumin seeds, bay leaves, peppercorns and cardamoms. Add the chopped onions and saute them till they turn brown in colour. Add garlic and ginger paste, green chillies, tomato puree and mix everything well. Kothu Kari Kuzhambu Recipe is a robust mutton keema curry made Tamil Nadu style, with whole spices like bay leaf and star anise which give out bold flavours.  The recipe simply calls for roughly chopped onions, tomatoes, ginger and garlic which make the base of the keema curry.

Mutton keema curry instructions

  1. Heat mustard oil in a pan and add potato cubes and fry on a medium flame. Add turmeric powder and salt and fry the potato for 5 min and keep aside. Heat a pan with butter. Add whole garam masala and let it to crackle. Add chupped onion and garlic and saute till it become golden brown..
  2. Add all spices and fry till the raw aroma disappear. Add hung curd and fry..
  3. Add mutton keema fried potato and saute for few min Add some water and boiled potato on a high flame..
  4. Add green chilli coriander leaves and boil the keema on a medium flame..
  5. When the water is reduced in keema curry switch off the flame and mutton keema curry is ready to be served..

Cooking the mutton keema in this base along with some everyday dry masalas in a pressure cooker brings out all. Keema - or in this instance, minced lamb - curry is a traditional, spiced curry of meat and peas in an aromatic sauce. The dish blends onion and tomato with cumin, cassia, cardamom and coriander to create a dish packed with flavour. Keema is a basically a minced lamb curry, this one uses lamb mince but it can also use other types of minced meat. It's a favourite meal here, so quick, easy and economical, a perfect midweek curry.

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