Keema is a minced meat of any kind and in this recipe we are using mutton (goat meat) to make this spicy gravy which goes well with parotta, idli, dosa or poori. Normally, this we make on a festival morning as a breakfast for hot idlis and dosa back home. Getting the freshly butchered meat which is hand minced with little fat and soft meat which I totally miss here in Bangalore, most of the meat sold here are just minced using a machine and does not have the right texture nor taste that I use to enjoy back in my home town.
Kothu Kari Kuzhambu or mutton keema curry recipe is roughly chopped onions, ginger and garlic paste which make the base of the keema curry. Cooking the mutton keema in this base along with some everyday dry masalas in a pressure cooker brings out all the flavours at once.
Serve Kothu Kari Kuzhambu Recipe along with Steamed Rice or eat it along with Ghee Roast Dosa Recipe - Crispy Paper Dosa Recipe for a simple yet delicious meal.
Preparation Time : 10 mins
Cooking Time : 30 mins
Total Time : 40 mins
Ingredients :
Minced meat - 250 g
Shallots (small onion ) - 15-20
Cumin - 1 tsp
Green chilli - 3
Ginger garlic paste - 1 tbsp
Sambar powder ( homemade ) - 2 tsp
Turmeric powder - 1/2 tsp
Salt - As per taste
Curry leaves - A string
Thick coconut milk - 1/4 cup
Oil - 3 tbsp
Method:
Rinse the mutton keema twice and drain the excess water using a colander.
In pressure cooker, heat oil crush the cumin with your palms and add. Once it splutters add roughly chopped shallots and slitted green chilli.
Saute till onions turns translucent add ginger garlic paste. Saute till aroma comes.
Add mutton keema, turmeric powder, salt and cook for few mins till the water from the keema evaporates. Water releases from keema while cooking.
At this stage add the homemade sambar powder and 1/2 cup water.
Pressure cook for 3-4 whistle and simmer for 20 mins or cook until the mutton becomes soft.
Once pressure releases let it boil for few mins according to the consistency you need and oil separate from the kulambu.
Finally add thick coconut milk give a stir and switch off the stove.
Serve hot with idli, dosa and poori.
Pictorial :
Get ready with your ingredients.
Rinse the mutton keema twice and drain the excess water using a colander.
In pressure cooker, heat oil crush the cumin with your palms and add. Once it splutters add roughly chopped shallots and slitted green chilli. Saute till onions turns translucent add ginger garlic paste. Saute till aroma comes.
Add mutton keema, turmeric powder, salt and cook for few mins till the water from the keema evaporates. Water releases from keema while cooking. At this stage add the homemade sambar powder and 1/2 cup water.
Pressure cook for 3-4 whistle and simmer for 20 mins or until the mutton becomes soft. Once pressure releases let it boil for few mins according to the consistency you need and oil separate from the kulambu.
Finally add thick coconut milk give a stir and switch off the stove.
Serve hot with idli, dosa and poori.
Notes :
Tomatoes can be added if you need the gravy to have tanginess.
Thick coconut milk should be added at the final stage or else it may spoil the curry.
Shallots can be added more for taste.
Homemade sambar powder is grinding sun dried red chilli, corriander seed and cumin in equal quantity. Normally, I prefer using them.