ஆட்டுக்கறி கொத்துக்கறி மசாலா | LAMB KEEMA MASALA | MUTTON KEEMA MASALA RECIPE | Mutton Kothukari

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LAMB KEEMA MASALA

Ingredients

- Minced meat/Keema- 500 gms
- Onions sliced- 3 medium

Paste:
- Tomatoes cubed- 2 medium
- Ginger chopped- 1 inch (10 gm)
- Garlic cloves- 7

- Green cardamom crushed- 4
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander powder- 1.5 tsp
- Cumin powder- 1/2 tsp
- Garam masala powder- 1/2 tsp
- Kasuri Methi (fenugreek leaves), roasted and crushed- 1 tsp
- Ginger juliennes- 1 tbsp
- Green chillies chopped- 3
- Coriander leaves, chopped- 3 tbsp
- Salt- 1 tsp
- Oil- 3 tbsp

Process:

- Heat oil in a pan or kadai.
- Add the sliced onions and fry on medium heat for around 8-10 mins till golden.
- Pour in the tomato-ginger-garlic paste, mix well and fry on medium heat for around 2-3 mins till oil separates.
- Add the turmeric, Chilli powder, coriander powder and cumin powder. Mix well and continue to fry on low heat for around 2-3 mins adding a splash of water(2-3 tbsp).
- Fry till the spices are cooked and oil separates.
- Now add the minced meat, mix well and sear on high heat for around 2-3 mins.
- Add the salt, mix well and then add the crushed cardamoms.
- Continue to fry the keema/ minced meat on high heat for another 15 mins, stirring it continuously. The keema must have got browned and coated well with the spices.
- Now add 300 ml water, mix and let it come to a boil.
- Cover and cook on low heat for around 30 mins till the meat is tender.
- Check few times in between & mix.
- Add the garam masala powder and the crushed Kasuri Methi. Mix well and cook on low for 2 mins.
- Lastly add the ginger juliennes, chopped chillies and coriander leaves. Mix and simmer for another 2 mins.
- Serve hot with naan or roti.

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