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MUTTON KEEMA 

 

Ingredients:

• Minced mutton - 500 gm
• Oil or Ghee - 2 tbsp
• Onion - 2 (finely chopped)
  
• Ginger garlic paste - 1 tbsp
• Tomatoes - 2 (finely chopped)
• Green chillies - 2 (finely chopped)
• Red chilli powder - 1 tsp
• Coriander powder - 2 tsp 
• Garam masala powder - 1 tsp
• Turmeric powder - 1 tsp 
• Pepper powder - 1 tsp
  
• Bay leaf - 1
• Cinnamon - 1 inch piece
  
• Cardamom - 2
  
• Jaggery - 2 tsp
• Curry leaves - 2 tbsp 
• Coconut milk - 1/2 cup (optional)
  
• Salt to taste 

For Garnish :

• Fried Cashewnuts (or) Almonds - 1 tbsp (chopped)
• Coriander leaves - 1 tbsp 

Method:

Heat a pan with ghee or oil and fry the dry spices and curry leaves. Add onions, green chillies, tomatoes and salt. Fry them well on a low flame until evenly golden brown color.

Stir ginger garlic paste for 2 minutes until raw smell goes off. Add minced mutton and saute for 5 minutes on  a low flame.

Add chilli powder, coriander powder, garam masala powder, turmeric powder, pepper powder and saute for 2 to 3 minutes on a low flame.

Add water or coconut milk (1/2 cup) and cook for about 5 to 10 minutes until dry. 

Garnish with fried cashewnuts (or) almonds and coriander leaves. Serve as desired either butter naan or chapati or ghee rice. When serving plain rice serve with potato straws.