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Mutton Keema Masala

Ingredients :

  • mutton -- 1/2 kg 
  • Ginger garlic paste -- 2 tsp (ଅଦା , ରସୁଣ ବଟା)
  • Mutton masala powder -- 2 tsp
  • Onion -- minced, 1/2 cup (ପିଆଜ)
  • Cinnamon -- 1/2 " piece
  • Cardamom -- 1 no.
  • Cloves -- 1 no.
  • Salt -- to taste (ଲୁଣ)
  • Oil -- 2 tsp (ତେଲ)
To Pressure cook : 
  • Ginger garlic paste -- 1 tsp
  • Turmeric powder -- 1/8th of a tsp (ହଳଦୀ ଗୁଣ୍ଡ)
  • Red chilli powder -- 1/3 tsp
  • Water -- 3/4 cup (ପାଣି)
  • Onion -- 1/4 cup, chopped (ପିଆଜ)
  • Salt -- as needed (ଲୁଣ)
  • Tomato -- 1/2 no.(ଟମାଟର)
  • Mutton
To crush :
  • Garlic pods -- 10 nos.
  • Whole peppercorns -- 5 to 6 nos.
  • Poppy seeds -- 1/2 tsp 

Method :

  • Pressure cook the minced lamb with onion, tomato, turmeric powder, red chilli powder, salt, ginger garlic paste and add one cup of water. Cook for 12 whistles.
  • In the meantime , crush the garlic pods , peppercorns, poppy seeds  make into a coarse mixture.( do not add water)
  •  Heat oil in a kadai and do the seasoning with cinnamon, cardamom and cloves. Now add the crushed mixture to the seasoning mixture and fry for a minute keeping the heat in low. 
  • Now throw in the minced onions and saute well adding half the salt ( remember, we've already added some salt in the cooked kheema mixture). Saute until the onions turn slightly brown. Add the remaining ginger garlic paste and again saute till the oil starts oozing out.
  • Stir in the mutton masala powder  at this stage, if u r using and mix well with the masala. 
  • Finally add in the cooked kheema mixture ( kheema mixture should not be watery) and blend well with the masala. add 1/4 th cup of water ,if ur mixture is too thick. Give them a rapid boil for 5 minutes and once it reaches the consistency we want, switch off and the kheema masala is ready to be eaten with  dosa and roti's.

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