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.
Servings 4 people
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.
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