A very rich sumptuous meal, that you can prepare on special occasions or for a family party. A real treat for all the Non-Veg lovers.
A home-style rustic recipe that is easy to prepare and very addictive.
A meal to prepare for yourself & your loved ones, you will enjoy making it & eating it too.
The Ingredient list & method may seem long but please be assured that it is a really simple recipe. All the ingredients are usually available in our kitchen.
It is a two in one recipe dish:
- Mutton Keema Coconut Curry.
- Mutton Keema Meatball.
1.Mutton Keema Coconut Curry:
- 1/2 kg – Mutton Keema (I have taken 1 kg Keema in total – ½ kg for the curry & ½ kg for the meatballs)
- 4 – Medium Onions
- 4 Tsp – Oil
- 1 Tsp – Ghee
- 1 Tsp – Saunf, Fennel seeds
- 6 numbers – Cloves
- 1 ½ inch – Cinnamon
- ½ Cup – chopped Ginger & cloves of Garlic (¼ cup garlic & ¼ cup ginger – I cut ginger to the same size as garlic for equal measurement).
- 4-5 numbers – Green Chillies
- ½ Tsp – Pepper corns
- 1 Tsp – Turmeric powder
- 3 Tsp – Heap Tsp Coriander/Dhania powder
- Salt to taste
- 1 Cup – Coriander/ Dhania leaves
- 1 Cup – Mint/ Pudina Leaves
- 1 Cup – Freshly Grated Coconut
- 1 ½ Cup – Avarekalu/ Mochai/ Lima Beans (deshelled). You can substitute it to 1 ½ cup fresh Green Peas
- 1/4 Cup – water (for the masala)
- 1 ½ Glass – water (for the curry)
- 1 ½ Tbsp – Chopped Coriander & mint leaves
- 2 Tbsp – Fresh Lime/lemon Juice
- Heat a pressure cooker & add oil, ghee.
- Add Saunf/fennel seeds, cloves, cinnamon, ginger, garlic (i cut ginger to the same size as the garlic cloves for an equal measurement) & sauté well.
- Add onions & then add salt (it helps the onions cook fast). Sauté well.
- Add green chillies, pepper corns mix well & then add turmeric powder. Sauté well. We need to sauté until the onions turns translucent & bottom of the cooker starts to brown slightly.
- Add 1 cup coriander & 1 cup mint leaves and sauté for a few seconds, turn off stove when the greens start to wilt.
- Into the mixy jar add 1 cup freshly grated coconut, transfer the veggies & let it cool.
- Once the veggies are cool add the dhania powder & pour a little water (1/4 cup), beat the mixture into a fine paste (plz ensure the veggies have cooled well before grinding else the masala may not have the bright green colour).
- Once the mixture is ground into a fine paste. Save 1 cup of the masala (set aside – for Keema meatballs).
- Heat the pressure cooker, pour oil, ghee & add the remaining masala from the jar. Sauté well.
- Lets save the masala stuck in the jar by adding ½ cup water into the jar & pour the liquid in to the cooker and mix well.
- Add salt bring the mixture to boil.
- Add 1 ½ cup Avarekalu, Mochai to the mixture. (you can substitute it to 1 ½ cup of fresh green peas).
- Mix well & then add ½ kg Keema into the mixture. Mix well.
- Add 1 ½ glass water & mix well.
- Add salt, turmeric powder & mix well.
- Once it comes to boil close the pressure cooker & let it cook.
- We let the cooker make 2 whistles & then turn off stove. Let the pressure reduce completely & then open the cooker.
- Mix gently, add 1 ½ tbsp chopped coriander, mint leaves & 2 tbsp fresh lime juice mix well.
- Ready to serve.
2.Mutton Keema Meatballs
- ½ Kg – Mutton Keema
- 1 Cup masala – The masala we prepared & saved earlier.
- ½ Tsp – Salt
- ½ Cup – Chopped Coriander & Mint leaves
- 1 Heap Tsp – Homemade Sambhar Powder or Curry Powder
- 2 Heap Tbsp – Besan/Kadale Hittu/Kadalai Maavu/ Gram Flour
- 1 Tsp – Fresh Lime/Lemon juice
- ½ Tsp – Garam Masala
- Oil to deep fry (for a healthier option you can shallow fry)
- Add the ground masala we prepared & saved earlier to the Keema.
- Add the chopped coriander & mint leaves.
- Add salt, homemade sambhar or curry powder.
- Add the besan/gram flour, lime juice, garam masala.
- Mix it all together nicely.
- We need to chill it in the fridge for atleast 1 hour.
- After chilling, we take the desired amount (I have made golf ball size).
- Roll it gently between you palm & fingers to make it into a nice meatball. (this measurement makes 20 such meatballs).
- Heat a heavy bottom pan/kadai with oil.
- Once the oil is hot on medium heat drop the meatballs gently into the oil. Let them fry, if the oil is too hot reduce the heat to low and fry them nicely.
- Keep stirring the meatballs so they cook evenly on all sides.
- Once the meatballs start to brown and the bubbling of oil reduces remove it. Place them on a paper towel to drain the excess oil – after a minute remove them & store in a box, if kept on paper towel for long they will lose moisture & become tough/dry.
- Serve with lime/lemon wedge.