Jul 3, 2013

Mutton Kheema Curry

Mutton Kheema Curry is a Indian Non-Vegetarian curry where meat balls  are cooked traditionally with Indian spices. 

I specially love this curry because its my mothers recipe.  As my mom rolls kheema balls, I will watch patiently and secretly learn mom's recipes. My mom has told  me that the secret ingredient for this dish is Byadgi Chili  which is known for its deep red color that adds color and taste to this dish. 

During summer, my mom prepares spice powders and along with that byadgi chili  is one one among them. This byadgi chili powder is made by my mom  mainly for her specialties like kebabs, mutton curry or kheema curry.


For meat balls
1 lb Mutton Kheema
1 cup Roasted Channa (Dalia), powdered
1/2 tsp Red Chili powder
1 tsp Fennel Seeds
1/2 tsp pepper powder
5-6 Mint leaves, finely chopped
2 cloves of Garlic, minced

For gravy
1 Large onion, diced
2 garlic cloves
1 stick Cinnamon
3 Cloves
1 cup grated coconut
2 tsp Paprika or Byadgi chili powder
1 1/2 tsp Coriander powder 
1/2 Tomato, finely chopped
1 tsp Oil


  • In a large bowl, mix mutton Kheema, red chili powder, fennel seeds, pepper powder, mint leaves, garlic and salt. 

  • Divide kheema into equal portions and roll them into balls. Steam it in a pressure cooker for 15 minutes. Don't discard juices left from gravy

  • In a heavy bottomed vessel, heat oil, add onions, garlic, cinnamon stick and cloves. Fry until onions turn transparent

  • Make a fine paste of fried ingredients with coconut, paprika, coriander powder

  • Now transfer ground  masala into the pan. Add 1 Cup of water and tomatoes. Simmer for 5 miniutes. Adjust salt as per taste. 

  • Gently add meat balls into the gravy. Simmer for 5 to 10 minutes

  • Serve hot with steamed rice, chapathi, idli or  dosa

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