Usha Upchar » Mutton Keema Green Masala Curry

Mutton Keema Green Masala Curry

Recipe Categories: Non-Vegetarian Curries or Side Dishes

Posted by Usha on December 7th, 2014

Preparation Time : 60 mins Cooking Time : 30 mins Serves : 4

Mutton keema curry is a traditional Karnataka style recipe, it is usually known as meatball curry, minced meat is made as a ball by adding spices, herbs, and coconut. It is a special nonvegetarian recipe for all food lovers. This curry is served with ragi mudde, rice or it goes well with Dosa /Idli/chapati/roti/ poori’s.

Ingredients:

Ingredients to prepare meatballs:

Minced lamb mutton – 500 gm

Onion – 1 medium chopped

Grated coconut – 2 tbs

Ginger – 1 inch

Garlic – 10 to 12 cloves

Green chilly – 3 nos

Peppercorns – 1 Tsp

Clove – 4 no s

Cinnamon – 3 no s

Mint leaves – 2 tbs

Coriander leaves – 2 tbs

Roasted gram – 4 tbs

Ingredients to prepare masala for curry. Paste – 1

Onion – 2 to 3 {cut into medium pieces}

Coriander leaves – 1 cup

Mint leaves – 1 cup

Green chilly – 4 nos adjust to your taste.

Garlic – 1 whole {made into cloves}

Ginger – 2 inches

Clove – 4 no s

Cinnamon – 3 pieces

Coriander powder – 1 tbs

Turmeric powder – 1 Tsp

Ingredients to prepare paste – 2

Grated coconut – 1 cup

Roasted gram – 1 tbs

Poppy seeds – 1 tsp

Tomato – 1 medium

for seasoning:

Onion -1/2 chopped

Chopped mint leaves – 1 tbs

Chopped coriander – 1 tbs.

Method:

Make a fine powder of roasted gram and keep aside.

In the same mixer, add Onion, Grated coconut, Ginger, Garlic, Green chilies, Peppercorns, Cloves, Cinnamon, Mint leaves, coriander and salt

make a coarse paste without adding water.

Mix all the ingredients to minced mutton or run the mixer so that the masala and powder get coated/mixed nicely.

Make a marble size balls out of the prepared mixture and keep aside.

To make curry –

Take a mixer jar add all the above ingredients to make a fine paste by adding water. Make a paste and keep ready

Take a pressure cooker pan heat it, add oil, when oil becomes hot add onion and chopped mint and coriander and fry to golden color. Add grounded masala, saute till oil separates.

Add water to adjust the consistency, bring it to boil, when it starts to boil drop prepared keema balls into it gently one by one. give it a good boil until done for 15 min on a medium flame without covering.

Take a mixer jar, add coconut, poppy seeds, and roasted gram. make a fine paste, Add 1 medium sized tomato blend it together. add this paste to the curry. Add water to adjust the consistency and bring it to boil for few mins. Turn off the flame, transfer it to a serving bowl.