Mutton Kheema Curry

Ingredients:

Onions: 2 big, finely chopped

Ginger garlic paste: 1 tbsp

Turmeric powder: 1/2 tsp

Red chili powder: 1 1/2 tsps

Coriander powder: 1 tbsp

Cumin powder: 1/4 tsp

Garam masala powder: 1/4 tsp

Curry leaves: 1 sprig

Tomato: 1 cup (chopped)

Coconut milk: 1/2 cup

Salt to taste

Cooking oil: 3 tbsps

Coriander leaves: 2 tbsps, finely chopped

For the Meatballs:

Mutton Kheema: 1/2 kg

Garam masala powder: 1/4 tsp

Green chilies: 2 ( chopped )

Coriander leaves: 4 tbsps ( chopped )

Salt as required

Method:

Take a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.

Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 mts on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 mts.

Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.

Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 mts.

Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 mts. Reduce flame, place lid and cook for 20 mts.

Add coconut milk and cook for 2 mts and turn off heat.

Serve warm with coconut rice/Plain rice/Masala rice.

Tips:

If you do not have coconut milk, add 2 tbsps of coconut paste at the time of cooking the tomato puree.

Fresh coriander leaves gives a good flavor, so do not omit it.

Add more water for a thinner consistency gravy/curry.

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