Monday, 16 February 2015

Mutton Keema Masala

Mutton or red meat was not quite easily available in my neighborhood until recently when a new shop opened up on the way to my baby's school. My husband was so happy with this new find , he immediately grabbed a pack of minced mutton and a request was put forward to prepare some Mutton Keema Masala for the weekend meal. I love keema too and so the request was happily accepted and attended to. The keema turned out super delicious and so yummy that a good friend of ours came over for dinner after seeing my FB post about the same!! It was a fun evening spent with friends over lots of chit chat, booze, and of course, a bowl full of yummy Mutton Keema Masala! 

For Marination
250 gms minced mutton, washed and drained
1/2 cup yogurt
1 tsp salt
1/2 tsp turmeric powder
1 tbsp fresh garlic paste (or minced)
For the spice paste
1/2 tbsp mustard oil (preferably)
1 tsp cumin seeds
1" piece cinammon
3 pieces of cardamom
1 black cardamom
3 cloves
5-6 black peppercorns
2 medium onions chopped
Rest of the ingredients
1 tbsp ghee
2 medium onions chopped
1" piece ginger chopped
1-2 green chillies chopped (optional)
1 medium red bell pepper deseeded and chopped
1 large tomato chopped
1 tsp kashmiri chilli powder (non spicy)
2 tsp coriander powder
Salt to taste
Fresh coriander leaves and ginger juliennes for garnishing

Start with the marination. Take the washed and drained minced mutton and add all other ingredients listed under marination. Mix well and keep aside at least for 2 hours or overnight. 
Now heat oil in a pan and add the cumin seeds. Now add the whole garam masala listed under spice paste and let it splutter and release the aroma. Now add the chopped onions and fry till golden. Take care not to burn them and so keep stirring constantly for about 3-5 minutes until golden. Remove from heat and let it cool. Once cooled, grind this in a blender to a smooth paste and keep aside. 
In the same pan where you prepared for the spice paste, heat the ghee and fry the chopped onions till translucent. Add the ginger, green chilli and tomatoes and fry till the tomatoes soften. Now add the red bell pepper, coriander powder, and red chilli powder and fry for 2-3 minutes. Add the marinated mutton with any redidual water that the meat or the yogurt may have released. Mix well and fry on a medium heat till the meat changes color. Cover and cook on a low flame till cooked  through and oil starts floating on top. No need to add any water as the meat and the yogurt will be releasing enough juices and fat. Once the mutton is cooked through, remove the cover and increase the flame to medium and add the prepared spice paste. Mix well. If there is still a lot of gravy, continue stirring  at a medium high flame till the gravy dries up. Check for seasoning and adjust accordingly. Garnish with fresh coriander leaves and ginger juliennes and serve hot with roti, naan, or parathas. 

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