Spicy Mutton Kheema Ingredients
1 lb Minced Goat meat (Kheema)
1 medium sized onion (finely chopped / grated)
3 curry leaves
2 tbsp meat masala powder (1 tbsp red chilli powder + 1 tbsp coriander powder + 1 tbsp cumin powder)
1 tsp fennel powder (optional)
1 tbsp ginger garlic paste( preferably homemade)
1½ cup water
2 small onions or 1 shallot(finely chopped)
1 tsp cumin seeds
1 string of curry leaves
1 tsp pepper powder (optional)
½ tsp Amchoor powder (Dry mango powder)
2 tbsp oil (Preferably coconut oil)
salt per taste
2 tbsp finely chopped coriander leaves for garnish
Spicy Mutton Kheema Procedure:
1. Take a pressure cooker and mix the minced meat, finely chopped onion, curry leaves, meat masala powder, fennel powder , ginger garlic paste, salt and the water. Mix it gently with your hands and allow it to cook for 6 to 8 whistles. Allow it to cool for next 15 mins.
2. Now heat 2 tbsp oil in a heavy bottom vessel. When its hot add cumin seeds and then the curry leaves, Now add the finely chopped small onions to it. Saute it for just 2 to 3 mins.
3. Now add the cooked meat along with the water. Check for salt and allow the water to evaporate. Wait for 2 to 3 mins. Continue to saute it, till you get the dry form as shown in picture.
(If you have kids at home, you can save this soup for them)
4. Now add black pepper powder and the amchoor powder and mix it well. Garnish with freshly chopped coriander leaves and serve it with Chapathi, parotta or Rasam rice.
1 lb Minced Goat meat (Kheema)
1 medium sized onion (finely chopped / grated)
3 curry leaves
2 tbsp meat masala powder (1 tbsp red chilli powder + 1 tbsp coriander powder + 1 tbsp cumin powder)
1 tsp fennel powder (optional)
1 tbsp ginger garlic paste( preferably homemade)
1½ cup water
2 small onions or 1 shallot(finely chopped)
1 tsp cumin seeds
1 string of curry leaves
1 tsp pepper powder (optional)
½ tsp Amchoor powder (Dry mango powder)
2 tbsp oil (Preferably coconut oil)
salt per taste
2 tbsp finely chopped coriander leaves for garnish
Spicy Mutton Kheema Procedure:
1. Take a pressure cooker and mix the minced meat, finely chopped onion, curry leaves, meat masala powder, fennel powder , ginger garlic paste, salt and the water. Mix it gently with your hands and allow it to cook for 6 to 8 whistles. Allow it to cool for next 15 mins.
2. Now heat 2 tbsp oil in a heavy bottom vessel. When its hot add cumin seeds and then the curry leaves, Now add the finely chopped small onions to it. Saute it for just 2 to 3 mins.
3. Now add the cooked meat along with the water. Check for salt and allow the water to evaporate. Wait for 2 to 3 mins. Continue to saute it, till you get the dry form as shown in picture.
(If you have kids at home, you can save this soup for them)
4. Now add black pepper powder and the amchoor powder and mix it well. Garnish with freshly chopped coriander leaves and serve it with Chapathi, parotta or Rasam rice.
