Showing posts with label Mutton. Show all posts
Showing posts with label Mutton. Show all posts

Mutton Keema Curry

Mutton keema curry or kothukari kulambu is a very tempting dish for the sunday morning with hot puff pooris.... :-) This dish is prepared from minced goat meat. It is a very easy dish and also tasty combo. Vegetarians who miss this yummy mutton curry or people who miss them on auspicious day can try my soya keema curry which is equally yummy. The flavor and aroma of the spices makes even the kids to love and eat.



Preparation Time: 10 min
Cooking Time: 20 min
Serves: 2

Ingredients:
  • Kothukari / Mutton Keema - 1/4 kg
  • Small Onion / Shallots - 10
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1 pinch
  • Chili Powder - 2 tsp
  • Coriander powder - 1 tbsp
  • Cumin Powder - 1/2 tbsp
  • Oil - 2 tbsp
  • Salt to taste

To grind: (Masala Paste)
  • Coconut - 3 tbsp
  • Kuruma Podi - 1 tbsp
  • Green chili - 2

Procedure:
  1. Heat a pressure pan with cooking oil. Add spices cardamom cinnamon cloves bayleaf star anise as powder or as pieces. Then add chopped onion and saute for few minutes. Add salt, turmeric powder and chili powder and mix well. Then add ginger garlic paste while sauteing.
  2. After sauteing add mutton keema. Saute for 2 min. Keema will start turning white. 
  3. Meanwhile grind the masala paste into a smooth paste by adding water. Put the masala paste to the pressure pan. 
  4. To this add coriander powder, cumin powder and 1 cup of water. Close the lid of pressure pan and cook for 1 whistle and reduced flame for 10 min. Then switch off the stove and allow it to cool naturally.
Serve with hot poori.

Mutton Chukka



Ingredients:

  • Mutton - 500 g - Cleaned and cut into pieces
  • Onion - 2 medium sized - Finely chopped
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tbsp
  • Cumin powder - ½ tsp
  • Salt to taste
  • Oil - 2 tbsp

 Procedure:


1.   Heat oil in a heavy bottomed pressure pan, add onion and saute until it starts turning golden brown.
2.   Add ginger garlic paste and mutton pieces and stir well. The mutton pieces will start turning pale. At this time, add turmeric powder, chili powder, salt and mix well.
3.   Mutton pieces will itself leave some water, so add ½ cup of water if needed. Pressure cook for one whistle. Then reduce the flame and keep it for 10 min. Switch off the stove and wait until the steam is released completely.
4.   Open the lid and check if the mutton pieces are cooked well. Use a knife or fork to cut the mutton pieces. It should be soft. Then again switch on the stove and keep in medium flame until the gravy gets thickened to desired consistency.