Kothu Kari Kuzhambu (Minced Meat Curry / Mutton Kheema Curry)

by Madhu Preethaw 3:26 PM 0 comments Mutton Non-Vegetarian Specialities

         Hello all... Hope you had a nice weekend. I definitely had an awesome weekend trying out some recipes and having my husband taste it.One of it was minced(grounded) meat with all spices. That definitely gives nice flavor to the curry. 

          You can use ground goat or ground lamb. I personally prefer goat for this recipe. It is best to use pressure cooker for cooking mutton so that mutton is soft.

        You can serve Kothu Kari Kuzhambu with idli, dosa, poori, chapati, etc...

Prep time: 15 mins     Cook time: 45 mins      Serves: 2-3

Ingredients

To grind

• 4-5 Red Chili
• 3 tbsp Coriander seeds
• 1/2 tsp Kasa kasa
• 1 tsp Fennel seeds
• 3-4 Cashew nuts
• 1 Star Anise
• 2-3 Garlic cloves
• 1 inch Ginger

Other ingredients

• 1/2 tsp Fennel seeds
• 1 Bay leaf
• 1 Star Anise
• 1 inch Cinnamon stick
• 1 Cardamom
• 2 Cloves
• 10-12 Pearl Onions (Finely chopped)
• 1/4 tsp Turmeric powder
• 250 gm Mutton Kheema (Wash with turmeric)
• 1/2 cup Coconut milk
• Salt to taste
• 1 tbsp Coriander leaves (Finely chopped)
• 1 tbsp Oil

Procedure

1. Grind red chili, coriander, kasa kasa(poppy seeds), fennel seeds, cashew nuts and star anise into a fine powder. Then add ginger and garlic with enough water grind into a smooth paste.

2. Heat oil in a cooker. Add fennel seeds, bay leaf, star anise, cinnamon, cardamom and cloves. Sauté for 30 seconds.

4. Add onion and sauté until onions are soft.

5. Add the ground masala and mutton kheema. Sauté for 2 minutes.

6. Add turmeric and salt. Sauté for a minute.

7. Add enough water for the mutton to cook.(About 1/2 to 3/4 cup water)

8. Close cooker with lid. After a whistle, bring the flame to low for 15-18 minutes and then switch off.

9. When the pressure is released, open the cooker and add coconut milk. Let it boil.

10. When it boils, check for salt, add chopped coriander leaves and serve it hot.