Tag: Mutton

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

Pulav masala – 2 tsp [check out my previous posts]

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

  1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
  2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
  3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
  4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
  5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
  6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
  7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
  8. Serve with rice or roti .

MUTTON CURRY

0BF69C3A-6B45-4A76-B35C-B574B6D238FBINGREDIENTS

Mutton – 1 kg ( bone less medium size pieces)

Onion paste – 1 cup ( check out my previous post)

Turmeric powder -1/4 tsp

Salt to taste

Ginger garlic paste – 2 tsp

Red chilli powder – 4 tbsp

Clove powder – 1/4 tsp

Pulav masala – 1 1/2 tsp ( check out my previous post)

Oil – 3/4 cup

FOR TEMPERING

Oil- 4 tbsp

Crushed garlic – 10

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 12

Curry leaves – hand full

Pulav masala -1/4 tsp ( check out my previous post )

METHOD

  1. Heat oil in a pressure cooker. Add onion paste fry on medium flame for 5 minutes.
  2. Add turmeric and salt and fry for another3 minutes. Add ginger garlic paste and add red chilli powder mix well.
  3. Add washed mutton mix well. Cook on low flame for 5 to 6 minutes.
  4. Add clove powder and pulav masala . Mix throughly . Fry for 8 to 10 minutes on medium flame add 1 1/2 cup of water and put the lid on.
  5. Cook on high flame for 2 to 3 wishles . Lower the heat cook on low flame for 5 to 6 minutes.
  6. Switch off the flame, let the pressure release naturally. Once the pressure is realesed open the lid.
  7. Check out whether mutton is cooked properly or not.
  8. For tempering , take a wide kadai heat oil . Add crushed garlic fry for 30 seconds .
  9. Add cumin seeds, red chilli pieces,and curry leaves mix well . Add pulav masala and cooked mutton to this .Immediately cover the kadai with lid for one minute.
  10. Remove the lid .Cook on low flame till oil starts to float on top. Adjust seasoning.
  • SUGGESTIONS

Garnish with coriander leaves.

MUTTON FRY

INGREDIENTS 

Mutton pieces – 1/2 kg curry cut

Ginger garlic paste – 2 tsp

Red chilli powder – 2 tbsp

Turmeric   – 1/2 tsp

Pulav masala or garam masala – 1/2 tsp

Water – 3/4 cup

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Garlic pods – 4 crushed

Dried red chilles – 4 pieces

Curry leaves – few

Onions – 3 medium size finely sliced

Green chilles  -3 sliced

Pulav masala – 1/2 tsp

Method

Mix all the ingredients in a pressure cooker and cook on high flame for 3 whistles. Lower the flame and cook for 5 minutes .

Swicth off the flame and allow the steam to escape using natural release method before opening the lid . Make sure mutton is tender.

Make sure there is no water left after the pressure cook. If there is any water left, put it on flame again and fry till there is no water left.

Take a non stick kadai and heat oil and add all the talimpu ingredients one by one and saute until light brown colour.

Then add the cooked mutton and saute till dry and dark brown.

Now remove from heat . Serve hot.

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