Mutton Keema curry

Mutton Kothu Kari | Mutton Keema Curry

 

Mutton Keema Masala

 

Mutton Kothu Kari | Mutton Keema Curry | Kothu Kari Recipe with detailed notes, stepwise pictures, tips and recipe video. Mutton Keema, popularly known as Kothu Kari in Tamil Nadu is a versatile mutton gravy made with minced meat and spices. With a twist of cooked Channa Dal (lentils) this gravy is full of flavor, spicy irresistible and mouth watering.

 

This Mutton Keema / Mutton Kothu Kari is inspired by my Paati’s super easy Mutton Curry recipe. This is yet another super easy, one pot kind of recipe. Versatile mutton gravy which pairs great with hot steamed rice, idli, dosai, parota or chapathi. The twist of adding cooked soft Channa Dal enhances the flavor of the keema. 

I was not a huge fan of keema or Kothu Kari, until I tasted the Mutton Keema at my sister-in-law, Anitha Vijaykumar’s nearly a decade ago. When we visited her one Sunday evening, she served us hot fluffy pooris and her favorite Kothu Kari gravy. It was just out of the world, what an amazing combo. I always wanted to try that keema recipe and it only took me 10 years to give a shot. LOL..!

Keema Recipe

 

As usual, mom and I were talking about recipes, I mentioned about Mutton Kothu Kari. We also saw few other recipes, however I wanted the curry to be simple. So then mom suggested me to adapt my Paati’s mutton curry recipe and gave it a shot. My verdict – It was truly mouth watering. Bonus point – Easy & Quick Recipe. No sauting, no grinding. Dump the ingredients in the pressure cooker and all done!  GS and Vin loved it, no complains. The minced meat has to be cooked along with onion, tomato, green chili, coriander leaves and some spice in medium heat. As the meat is slow-cooked, all the flavors are absorbed eventually and taste great. Lamb has more fat so make sure you add oil carefully to this gravy. 

Things to note

Channa dal

Soaking the Channa Dal for 2 hours up to 4 hours makes it easy for the lentil to cook faster. DO not over cook the Channa Dal. Just one whistle is enough. The cooked channa dal should be whole, should not turn mushy. When you press the channa dal with your fingers, the dal should be mushed easily. Drain the water from the dal, and you can add it cook the mutton or while making the gravy. The soft crunchy Channa Dal is the highlight of this keema curry. Enhances the flavor and tastes great.

 

 

Kuzhambu Millagai Thool / Homemade sambar powder

I have used Homemade sambar powder or kozhambu millagi podi for the recipe. If you do not have sambar powder or kozhambu milagi podi you can replace it with Red chili powder and coriander powder – 2 tsp each. Adjust the taste accordingly. 

Spices to Temper

Adding fennel seeds gives a nice aroma to the curry so do not skip it. You can also add fennel powder instead.

Pressure cook mutton

I have pressure cooked the mutton for about 20 minutes, ignore the whistle. It might taken 10-12 whistles. Just pressure cook for 20 minutes in medium heat. The mutton will turn soft and juicy.

 

Mutton Kothu Kari

Variations

You can also add 1/2 Cup – 1 Cup of Thin Coconut milk for rich flavor. 

How to make Mutton Keema / Mutton Kothu Kari Recipe Video

 

 

Lets check out the recipe 

Preparation Work

Firstly, wash 1/4 cup channa dal thoroughly, until the water runs clear. Soak the channa dal for 2 hours. Keep aside.  Secondly, wash the minced mutton pieces thoroughly. Until the water runs clear. Drain water and keep it aside.

Step 1

Bring a pressure cooker and add the soaked channa dal along with 1/4 Tsp Turmeric powder, 1 cup water, and pressure cook for just one whistle. Switch off the flame, let the pressure settle down. The cooked channa dal should be whole, should not turn mushy. When you press the channa dal with your fingers, the dal should be mushed easily. Drain the water from the dal, and keep it aside.

Mutton keema Step 1

Step 2

Furthermore, In the same pressure cooker, add chopped 2 Onions, 2 Tomatoes chopped, 3-4 green Chili, Ginger Garlic paste (10 Garlic + 2″ Ginger), a handful of chopped coriander leaves, 500g Minced mutton.

Mutton keema Step 2

Step 3

1/2 Tsp Turmeric powder, 1 Tbsp Kuzhambu Millagai Thool or Homemade Sambar Powder, Salt and 1 cup Water. Pressure cook for 20 minutes over medium-high heat and ignore the whistles.
If you do not have Kuzhambu Millagai Thool or Homemade Sambar Powder replace it with 2 Tsp Red Chili powder + 2 Tsp Coriander powder. Adjust the spice accordingly.  Switch off the flame and let the pressure cooker whistle settle down. Keep it aside.

Mutton keema Step 3

Step 4

Bring a wide pan or a Kadai over medium heat and add 2 tbsp of oil.  Once the oil turns hot enough, add 1 tsp fennel seeds, 1 bay Leaf, 2 cardamoms, 2 cloves, 1″ cinnamon stick, and let it temper.
Add the cooked meat gravy to the pan and let it cook for 5 minutes on medium heat.
Furthermore, add the cooked dal, (drain water) to the meat gravy.
Give a quick mix and add the water from the dal. Cover the pan with the lid and let it cook for 8-10 minutes on medium flame until it reaches the desired gravy consistency.

Mutton keema Step 4

Step 5

After 10 minutes, the oil oozes out from the mutton gravy. Switch off the flame and garnish with chopped coriander leaves. Enjoy the Mutton Keema or Kothu Kari with hot steam rice. 

You might also like other Mutton recipes.

Mutton Keema

 

Mutton Keema Curry | Mutton Kothu Kari Recipe | Keema Recipe

Mutton Keema, popularly known as Kothu Kari in Tamil Nadu is a versatile gravy made with minced meat and spices. With a twist of cooked Channa Dal (lentils) this gravy is full of flavor, spicy, irresistible and mouth watering.
Prep Time10 mins
Cook Time30 mins
Soaking Time2 hrs
Course: lunch, Main Course
Cuisine: South Indian, Tamil Nadu
Keyword: easy lunch ideas, easy mutton recipes, easy non veg recipes, how to cook mutton, kothu kari, mutton keema curry, mutton keema gravy, mutton keema masala, mutton keema recipe, mutton kothu kari, mutton recipes
Author: Jayasudha Sivakumar

Ingredients

To soak & Pressure cook

  • 1/4 cup Channa dal soaked
  • 1/4 Tsp Turmeric powder
  • 1 cup of water

To Pressure cook

  • 500 g Mutton Minced
  • 2 Onions Large
  • 2 Tomatoes Medium
  • 3-4 Green Chili
  • Ginger Garlic paste 10 Garlic + 2" Ginger
  • a handful of Coriander leaves Chopped
  • 1/2 Tsp Turmeric powder
  • 1 Tbsp Kuzhambu Millagai Thool or Homemade Sambar Powder 2 Tsp Red Chili powder + 2 Tsp Coriander powder
  • Salt
  • 1 cup Water

To Temper

  • 2-3 Tbsp Oil
  • 1 Tsp Fennel seeds
  • 1 Bay leaf
  • 2 Cardamoms
  • 1" Cinnamon Stick
  • 2 Cloves

Instructions

  • Firstly, wash 1/4 cup + 1 Tbsp of channa dal thoroughly, until the water runs clear. Soak the channa dal for 2 hours. Keep aside.
  • Secondly, wash the minced mutton pieces thoroughly. Until the water runs clear. Drain water and keep it aside.
  • Bring a pressure cooker and add the soaked channa dal along with 1/4 Tsp Turmeric powder, 1 cup water, and pressure cook for just one whistle. Switch off the flame, let the pressure settle down. The cooked channa dal should be whole, should not turn mushy. When you press the channa dal with your fingers, the dal should be mushed easily. Drain the water from the dal, and keep it aside.
  • Furthermore, In the same pressure cooker, add chopped 2 Onions, 2 Tomatoes chopped, 3-4 green Chili, Ginger Garlic paste (10 Garlic + 2" Ginger), a handful of chopped coriander leaves, 500g Minced mutton, 1/2 Tsp Turmeric powder, 1 Tbsp Kuzhambu Millagai Thool or Homemade Sambar Powder, Salt and 1 cup Water. Pressure cook for 20 minutes over medium-high heat and ignore the whistles.
  • If you do not have Kuzhambu Millagai Thool or Homemade Sambar Powder replace it with 2 Tsp Red Chili powder + 2 Tsp Coriander powder. Adjust the spice accordingly.
  • Switch off the flame and let the pressure cooker whistle settle down. Keep it aside.
  • Bring a wide pan or a Kadai over medium heat and add 2 tbsp of oil.
  • When the oil turns hot enough, add 1 tsp fennel seeds, 1 bay Leaf, 2 cardamoms, 2 cloves, 1" cinnamon stick, and let it temper.
  • Add the cooked meat gravy to the pan and let it cook for 5 minutes on medium heat.
  • Furthermore, add the cooked dal, (drain water) to the meat gravy.
  • Give a quick mix and add the water from the dal. Cover the pan with the lid and let it cook for 8-10 minutes on medium flame until it reaches the desired gravy consistency.
  • After 10 minutes, the oil oozes out from the mutton gravy. Switch off the flame and garnish with chopped coriander leaves.

Notes

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