Saturday 1 March 2014

Keema Mutton Masala

250 Gms Boneless Mutton (Cut in small pieces)

500 Gms Mutton with Bones
1 Bowl Refined Oil (Sufficient for deep frying)
500 Gms Tomato
500 Gms Onion
1 tbs Salt (According to taste)
½ tbs Turmeric Powder
5-6 tbs Onion Paste (Grind 1-2 onion to make the paste)
1 tbs Red Chili Powder
½ tbs Coriander Powder
1 tbs Cumin Powder
1 tbs Garam Masala
1 tbs Ginger and Garlic Paste
4-5 tbs Tomato Paste (Grind 2-3 tomatoes to make the paste)
1 Big Bowl Curd
25 Gms Ginger (Whole)
1 Green Chili
2 tbs Mustard Oil
½ tbs Black Pepper (Whole)
2-3 Bay Leaves                                   
2 Red Chili (Whole)
2 Green Cardamom
2 Black Cardamom
1 stick Cinnamon
Garam Masala Whole (Green and Black Cardamom, Cinnamon, Cloves, Cumin seeds, Peppercorns)
·         Clean mutton with bones with water and keep aside for 5 minutes to drain out excess water
·         Make a thick paste by mixing ½ cup curd, 2 tbs tomato paste, ½ tbs ginger and garlic paste, 1 tbs salt, ½ tbs turmeric powder, 1 tbs red chili powder, 1 tbs onion paste
·         Add this paste to mutton with bones and leave for 1 hour to marinate
Keema Preparation:
·         Clean boneless mutton and keep side for 2 min to drain out excess water
·         Boil the boneless mutton pieces in water in any vessel for 30 minutes – add turmeric powder, salt and garam masala while it is boiling. Note: Garam masala should be whole and wrapped in a clean cotton cloth and put in the boiling water. By doing this the flavor of garam masala will be spread evenly in the mutton pieces
·         Boil till mutton pieces become soft. It will take approximately 30 minutes
·         Drain out the excess water
·         Put these boiled mutton pieces in a mixer-grinder and add whole ginger, whole garlic, mustard oil and green chili and make thick paste
Gravy Preparation:
·         Heat refined oil in open pan
·         Add whole cumin, whole black pepper, bay leaves, whole red chili, green and black cardamom, cinnamon and onion cut in small pieces (around 400 gms)
·         Fry it till it becomes light brown after that add tomato and 1 bowl curd
·         Fry for another 10-12 minutes
·         Add mutton keema paste, salt, turmeric powder, red chili, garam masala powder and coriander seeds in the masala and fry for 20 min.
·         After it has been fried properly add marinated mutton in the fried paste and keep it on light flame for 20 minutes.
·         Once your mutton is fried put it in a pressure cooker and give 3 to 4 whistles
·         Now your Keema Mutton Masala is ready to serve


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