Saturday, 18 July 2015

Mutton Kheema Masala/Mutton KothuKari Masala

Mutton Kheema Masala/Kotthukari Masala is our families all-time favourite. It is a perfect side dish for rotis, naans and parathas. This Mutton Kheema Masala is one of my mom’s best recipes. Do try out this Mutton Kheema Masala and post your comments. Do check out other Non-Vegetarian recipe s here.

Here’s how to make Mutton Kheema Masala with step by step photos…



Ingredients

Mutton Kheema
500 gms
Onion
2  finely chopped
Garlic cloves
12-14 cut length wise
Ginger
1 tbsp finely chopped
Tomatoes
3 finely chopped
Red Chilli Powder
2 tsp
Coriander Powd3er
4 tsp
Turmeric Powder
¼ tsp
Salt
As needed
Coriander Leaves
2 -3 tbsp finely chopped

For Grinding

Pearl Onions
25-30
Garlic Cloves
10-12
Ginger
2 big pieces
Green Chillies
3-4 slit lengthwise

For Tempering I

Gingelly Oil
2 -3 tbsp
Cinnamon sticks
2
Cloves
3-4
Fennel Seeds/Sombu
1 tsp
Elachi/Cardamom
2
Bay Leaves
2
Curry Leaves
12-15

For Tempering II [Optional]

Gingelly Oil
1 tsp
Dry Red Chillies
2-3
Curry Leaves
8-10
Preparation Time: 10 -15 minutes          
Cooking Time: 30 minutes
Serves: 4-5

Method

Wash the mutton kheema thoroughly with water 3-4 times and drain the water completely.

Meanwhile chop the onions, tomatoes, ginger, garlic coriander leaves and keep it aside.


Grind the ingredients mentioned under grinding table. I have used pearl onions; you can very well replace it with 1 big onion.


Add the ground onion paste to the mutton kheema and mix it thoroughly and keep for 5-7 minutes aside.

Now add red chilli powder, coriander powder, turmeric powder, salt and mix really well.


Add this mutton along with the masala to the pressure cooker, add 1 ½ cup of water and pressure cook for about 5-6 whistles.


Heat oil in a kadai, add the ingredients mentioned under the table – tempering I and fry for 20 seconds or until nice aroma fills the room.


Now add onions, garlic, ginger and sauté until golden brown colour.


Add the chopped tomatoes and sauté until they turn mushy.


Now add the cooked mutton kheema along with the masala water. Adjust the spice and salt at this stage.


Let it boil until it reaches semi gravy consistency and then switch off the stove.

Add 1 tsp of oil in a hot pan, temper the dry red chillies and curry leaves.


Add this tempering to the Mutton Kheema Masala.


Finally add the chopped coriander leaves/cilantro leaves and mix really well. Squeeze few drops of lemon juice before serving for added taste and flavor.


Yes, delicious, spicy and authentic Mutton Kheema Masala is ready to be enjoyed. Serve it hot with rotis, chapatis, naans, dosa, bread or even with a cup of steam cooked rice.


Suggestions:
Adjust the amount of red chilli powder according to your family requirement.
I have tempered with dry red chillies for added taste and the fresh aroma of dry red chillies induces your taste buds. But the second tempering is totally optional, you can skip that step if you don’t have time.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes of Tamil Nadu from my kitchen.

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Until then I am signing off…



6 comments:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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