There are certain dishes that I never attempt to make. Mutton Keema Masala is one of them. Since everybody at home loves how Amma makes, I never really thought or bothered to make it myself. So this was the first time I was making it. Amma was not able to make it, so I called up to ask exact details. Hubby dear, in fact, was teasing me that I should try to get a camera on.

Anyway, I wanted to make sure I got all the ingredients right on, as other dishes that we like her making, never seem to turn up as she does. So this was really a test of my capabilities. Though I had already posted a version of Mutton Keema, however, it seems over the years Amma has changed the recipe.

Though there are opinions on other things, this dish gets everybody liking. So it was really an easy thing that I decide to make for the weekend. I was very glad when Hubby dear said the dish came out well.

My next on the list is the Keema Paratha or the bread that's made in Hyderabad. Hubby dear remembers eating those when he lived there and is forever been asking me to make them. Now that I have made these, I must now proceed to make those Keema Parathas.

Since I was getting the recipe from Amma over the phone, guess I missed out one point. When I recollect the methods after making it, she said she doesn't add plain coriander powder since we add the Meat masala or Kurma Masala, there was no need to add the coriander powder. Else we can add roasted coriander powder finally.

And another fact being this is completely made in the Pressure cooker and saves you cleaning time.

Mutton Keema Masala

Mutton Keema - 500 gms
Bay Leaf - 1 big
Cardamom - 2 pods
Onions - 2 big
Tomato puree coarsely ground - 1 big / 3/4 cup
Ginger Garlic paste - 1 tsp
Chili powder - 1 & 1/2 tsp
Coriander powder - 3/4 tsp*
Meat Masala Powder / Kurma Masala podi - 1 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala a pinch
Cashew nut paste - 5 -6 whole
Coriander leaves - handful
Oil - 2 tsp

*After making the curry, Amma told me that she does not add coriander powder as the meat masala has enough of it. If required you can add 1/2 tsp of Roasted Coriander powder.

How to make the Mutton Keema

Wash and drain the keem in a colander till it drains out.

Heat a pressure cooker with oil, add the bay leaf and cardamon. After a minute, add the finely chopped onions. Saute till it turns colour. Add the ginger garlic paste.

Now add the keema, salt and turmeric powder. Combine everything well. Continue cooking on high so that all water comes out of the meat and evaporates. Keep the lid closed and continue cooking.

Add the chilli powder, coriander powder (read the notes above), saute well and cook for 5 -7 mins. Now add the tomato puree and combine everything well.

After cooking for 5 mins, add half cup water and cover with lid and pressure cook for a whistle.

Once the pressure falls down, add the cashew nut paste, cook till the mixture comes together as a thick gravy. Finally add the meat masala, cook for 5 mins. Finally, add the coriander leaves

Serve with Chapatis

Recipe

Print Pin

3 from 1 vote

Mutton Keema Masala

Mutton Keema Masala is a delicious semi dry dish made with minced meat with spices and cashew paste. This is quite rich and makes a filling dish for rotis.

Course Main Dish - Dry Sautes

Cuisine Andhra Pradesh

By Cook Method Pressure Cooker

Occasion Weekend Special

By Diet Non Vegetarian

Dish Type Mutton Dishes

Prep Time 10

Cook Time 15

Total Time 35

Servings people

Author Srivalli

Ingredients

500 gms Mutton Keema
1 big Bay Leaf
2 pods Cardamom
2 big Onions
3/4 cup Tomato puree 1 big - coarsely ground
1 tsp Ginger Garlic paste
1.5 tsp Chilli Powder
3/4 tsp Coriander Powder check the notes below
1 tsp Kurma Masala podi /Meat Masala Powder
A pinch Turmeric powder
Salt to taste
A pinch Garam Masala
6 nos Cashew Nuts grind to paste
Coriander Leaves handful
2 tsp Cooking Oil

Instructions

Wash and drain the keem in a colander till it drains out.
Heat a pressure cooker with oil, add the bay leaf and cardamon. After a minute, add the finely chopped onions. Saute till it turns colour. Add the ginger garlic paste.
Now add the keema, salt and turmeric powder. Combine everything well. Continue cooking on high so that all water comes out of the meat and evaporates. Keep the lid closed and continue cooking.
Add the chilli powder, coriander powder (read the notes above), saute well and cook for 5 -7 mins. Now add the tomato puree and combine everything well.
After cooking for 5 mins, add half cup water and cover with lid and pressure cook for a whistle.
Once the pressure falls down, add the cashew nut paste, cook till the mixture comes together as a thick gravy. Finally add the meat masala, cook for 5 mins. Finally, add the coriander leaves
Serve with Chapatis

Notes

After making the curry, Amma told me that she does not add coriander powder as the meat masala has enough of it.

If required you can add 1/2 tsp of Roasted Coriander powder.

Tried this recipe?Mention @cooking4all or tag #cooking4all!