Tried experimenting how Mutton Curry  pieces with Kheema would taste.  My recipe of Mutton Curry with Kheema was very delicious and the combination was very unique for me.  You should try cooking this dish.  Here’s the recipe.

Recipe:

Ingredients:

  • Fresh Mutton (Goat Meat) – 1 kg.  Curry Cut pieces.  Clean it properly with water.
  • Fresh Mutton Kheema (Goat Meat Mince) – 250 gms. Clean it just once with water.
  • Ginger and Garlic paste – 2 tbs.
  • Hot Red Chilli powder – 1 tsp.
  • Salt to taste.
  • Fresh Coriander leaves – 2 cups.  Roughly chopped.
  • Green Chilli – 2 pieces. Finely chopped.
  • Tumeric powder – Half tsp.
  • Coriander powder – 1 tsp.
  • Jeera (Cummin) powder – 1 tbs.
  • Hing (Asefoetida) powder – 1 tsp.
  • Fresh Lime juice – 2 tbs.
  • Curd or Yoghurt – 2 cups.  Whipped properly.
  • Whole Kashmiri Red Chilli (for Colour) – 8 pieces.
  • Whole Hot Red Chilli – 6 pieces.
  • Coriander Seeds – 2 tbs.
  • Tej Patta (Bay Leaves) – 4 pieces.
  • Dal Chini (Cinamon) Sticks – 2 inches.
  • Black Cardamom – 2 pieces.
  • Green Cardamom – 4 pieces.
  • Star Anise – 2 pieces.
  • Dagad Phool (Stone Flower) – 1 tbs.
  • Lawang (Cloves) – 4 pieces.
  • Black Pepper Seeds – 2 tsp.
  • Jeera (Cummin) Seeds – 1 tsp.
  • Jai Phal (Nutmeg) – Half inch size.
  • Javitri (Mace) – 2 petals.
  • Soaf (Fennil) Seeds – 1 tbs.
  • Ghee –  as required.
  • Onion – 4 large size.  Finely chopped.

Method:

  • For preparing the marinade, take a large mixing bowl.  Add Curd and whip it.
  • Add to the whipped curd following ingredients – half a cup of fresh chopped coriander leaves, chopped green chilli, tumeric powder, jeera powder, coriander powder, ginger garlic paste, hot red chilli powder, 1 tsp of salt, lime juice, hing powder.  Mix them well.
  • Add Mutton Curry Cut pieces and Mutton Kheema to the curd mix.  Mix them well and rub the curd/spices marinate on all the Mutton pieces and Kheema. Allow Mutton Pieces and Kheema to marinade together for atleast four hours.
  • For preparing freshly grinded Garam Masala – take a large pan and heat it up. Add about 1 tsp of salt to the pan.  Spread it and allow it to heat up a bit.  This procedure is done to avoid dry whole masalas from burning, salt helps to equalise different roasting temperatures of various dry whole masalas.
  • Add following dry whole masala ingredients to this hot pan having salt – Whole Kashmiri Red Chilli, Whole Hot Red Chilli, Coriander Seeds, Tej Patta, Dal Chini, Black Cardamom, Green Cardamom, Star Anise, Dagad Phool, Lawang, Black Pepper Seeds, Jeera Seeds, Jai Phal, Javitri, Soaf and roast all these whole masalas on medium flame until you start smelling the aroma of roasted masalas.  This takes 3 to 5 minutes only. Allow it to cool.
  • Take a Mixer Grinder and transfer all the roasted and cooled whole masalas into the Grinder.  Grind it into a fine powder.  Garam Masala powder is ready. Store is in a closed air tight small container.
  • Keep 8 to 10 cups of water for boiling.
  • Take a large Kadai or Deep pan.  Add 3 to 4 tbs of Ghee.  Heat it  up and allow it to melt.
  • Add 1 tbs of Jeera seeds in hot ghee and allow it to crackle.
  • Add chopped onions into the hot ghee and fry it until it turns golden brown.
  • Add the marinated Mutton Pieces and Kheema mixture into the Kadai.  Mix them well and cook/roast the Mutton on high flame.  Keep stiring it and cook the Mutton until it turns brown and all water released from curd and mutton is evaporated.
  • Add One tbs of freshly grinded Garam Masala powder into the Kadai.  Mix it well with Mutton.  Roast the Mutton with the garam masala powder for another 3 to 5 minutes.
  • Add 4 to 5 cups of boiling water into the Kadai.  Mix it well with the Mutton. Add water according to your required consistency of gravy and enough to cook the Mutton completely.  I like Thick gravy.   Place lid cover on the Kadai.  Cook the Mutton Pieces and Kheema with kadai lid cover on slow to medium flame for another 20 minutes or until the Mutton pieces and properly cooked.
  • Take frying pan and add 3 tbs of ghee.  Heat it up until you start see smoke. Immediately turn off the flame.  Add 2 tbs of freshly grinded garam masala powder to the hot ghee. Mix it well for a minute or 2.  Add this ghee roasted fresh garam masala powder into the kadai.  Mix it well with the mutton.  Cook it with kadai lid covered for another 5 minutes on slow flame.  Then turn off the flame.
  • Take the remaining freshly chopped coriander leaves and add it to the Mutton Curry with Kheema into the kadai.  Give it a nice mix and cover the kadai with the lid.  Keep the lid closed and flame off for another 10 minutes.
  • Aromatic and Delicious Mutton Curry with Kheema is ready.
  • Serve hot Mutton Curry with Kheema dish with Roti or Paratha or Naan and Jeera Rice.
  • Happy Eating.