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Mutton Kheema (minced meat curry/gravy with carrots) South Indian Style

May 22, 2013

‘Kondhina curry’ in tamil


Mutton (minced meat) – 400 gms

Carrot – 1 medium size

Onions 2

Tomato – 1

Green chili -1

Ginger-garlic –  a few flakes

Curry powder (red chili + coriander powder mix) – 3-4 tsps

Black pepper powder – for sprinkling

Turmeric powder – a pinch

Salt to taste



Coriander leaves for garnishing


Rinse the mutton (minced meat) thoroughly and keep aside.

Scrape the carrot and keep aside.

Grate the onion. Chop the tomato, ginger, garlic and green chili and blend into paste in a blender.

Heat 1 tbsp of oil in a thick bottomed pan/karai and when its heated enough, add mustard seeds and cumin seeds 1/2 tsp each.  When they start spluttering, add the grated onion and curry leaves.  Stir fry to light brown.  Add the tomato paste and saute for a few more minutes.  Add the carrot scrapings and keep stirring.  Add the minced meat/mutton now and blend well.  Add the curry powder, turmeric powder, salt and a dash of pepper powder and keep stirring adding water.

Keep the lid closed and cook on low flame until the gravy leaves the pan and comes separate.  Cook until you get the desired consistency.

Add chopped coriander leaves for seasoning, mix well and remove from flame.

Now the minced meat gravy/curry (mutton kheema) is ready to serve.

This quantity serves 2-3 people.

Can be had as a subzi with any rice or bread/roti/naan.


From → Non-vegetarian

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