I also made Mutton keema balls to be featured in my book. So getting them in the prefect shape was another story!
Mutton – 500 gms
Onions – 2 medium
Clove – 2
Cinnamon – 1″
Cardamon – 1
Tomatoes – 1 medium
Ginger Garlic paste – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Mint leaves – handful
Coriander Leaves – handful
Oil – 1 tbsp
Salt to taste
Coconut paste – 2 tbsp
Weekend lunch Menu: Masala Vada, Mutton Keema Balls, Mutton Kura, Plain Rice.
Method to prepare:
Clean and chop mutton to required size. Wash and let drain. Chop Onion, tomatoes to fine pieces.
Heat oil in a kadai, add the whole spices. Then add onion and sauté till its brown in colour. Add ginger garlic paste, fry well. Then add mint leaves and half of coriander leaves.
After few mins, add mutton pieces with salt and turmeric powder. Cover it with lid and let it get browned well. Water will come out at this stage, so you got to cook till its all evaporated.
Add the chopped tomatoes along with chili powder and coriander powder. Cook for another 10 mins.
Then transfer this to pressure cooker, add required quantity of water and cover with lid and pressure cook for 5 whistles or till the mutton is well cooked.
Once the pressure is off, remove add coconut paste and coriander leaves.
Notes: There is lot of difference with cooking directly in the pressure cooker and cooking it first in the kadai and transferring it .
Hope you enjoyed your weekend!