Though I prefer to make a mutton kuruma for idly for my guests, I don't like the long hours, the mutton takes to get cooked. So I prefer to make liver kuzhambu or the mutton kheema, which gets cooked in 30 minutes (without pressure cooking).
So here is that simple , yet delicious mutton kheema curry.
Minced mutton (kheema)- 1 lb
onion - 1 big (or) shallot - 15
curry leaf - 2 sprig
ginger garlic paste - 2 tbsp
Tomato - 2 (big)
mint, cilantro - a handful each
coconut milk - 2 cup (from 1/2 coconut)
Turmeric powder - 1/4 tsp
cumin powder - 1/2 tsp
garam masal powder - 1 tbsp
red chilly powder - 1 tbsp
coriander powder - 3 tsp
Sesame oil - 1/4 cup
Fennel seed - 1 tsp
cinnamon - 2 inch
Method:
Buy a well minced mutton kheema. Wash and clean once. Remove the sediments , if present.(If we cannot get the minced meat, then we can grind the boneless mutton in a mixer instead).
Heat oil in a wok. Add the fennel, cinnamon and let it get red.
Then add the finely chopped onion, curry leaf and fry till the onion becomes golden brown.
Next put the ginger garlic paste and cook till raw smell vanishes (30 seconds).
Then add the finely chopped tomato and saute till oil separates.
Add the cleaned minced meat fry for some time, till we see the fat changes color. Add all the powders said above, add some water to cover the meat.
Cover and cook till the meat gets cooked. Wait till we see oil starts separating, if we need a thick curry. (we can use it as such if needed).
Pour the coconut milk and adjust the salt, water .
Switch off. Mutton kheema curry is ready!
Serving suggestions:
Serve as side dish with idly, dosa, chapathi, ghee rice, biryani etc.
Serves 5 people.
