Mutton Keema - 500 gms
Bay Leaf - 1 big
Cardamon - 2 pods
Onions - 2 big
Tomato puree, coarsely ground - 1 big / 3/4 cup
Ginger Garlic paste - 1 tsp
Chili powder - 1 & 1/2 tsp
Coriander powder - 3/4 tsp*
Meat Masala Powder / Kurma Masala podi - 1 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala a pinch
Cashew nut paste - 5 -6 whole
Coriander leaves - handful
Oil - 2 tsp
*After making the curry, Amma told me that she does not add coriander powder as the meat masala has enough of it. If required you can add 1/2 tsp of Roasted Coriander powder.
How to make the Mutton Keema
Wash and drain the keem in a colander till it drains out.
Heat a pressure cooker with oil, add the bay leaf and cardamon. After a minute, add the finely chopped onions. Saute till it turns colour. Add the ginger garlic paste.
Now add the keema, salt and turmeric powder. Combine everything well. Continue cooking on high so that all water comes out of the meat and evaporates. Keep the lid closed and continue cooking.
Add the chili powder, coriander powder (read the notes above), saute well and cook for 5 -7 mins. Now add the tomato puree and combine everything well.
After cooking for 5 mins, add half cup water and cover with lid and pressure cook for a whistle.
Once the pressure falls down, add the cashew nut paste, cook till the mixture comes together as a thick gravy. Finally add the meat masala, cook for 5 mins. Finally add the coriander leaves
Serve with Chapatis
This joins the Weekend cooking I do with Vaishali and Champa, do check them out!