Mutton Keema

Ingredients

• - 500g minced mutton
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare minced mutton: Take 500g fresh minced mutton (keema). If mincing at home, remove fat and gristle before mincing.
2. Marinate keema: Mix minced mutton with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Mix well.
3. Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 12 minutes until golden.
4. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
5. Add tomatoes: Add 3 finely chopped tomatoes and cook 8 minutes until oil separates.
6. Add spice powders: Add 1.5 tsp coriander powder, 1 tsp red chilli powder and 1 tsp cumin powder. Fry 2 minutes.
7. Add marinated keema: Add the minced mutton and break up any lumps with a spatula. Fry on high heat 8-10 minutes stirring continuously.
8. Cook until dry: Continue cooking on medium heat 10-12 minutes until all moisture evaporates and keema is cooked through and crumbly.
9. Add garam masala: Add 1 tsp garam masala and fresh coriander. Toss well.
10. Serve: Adjust salt. Mutton keema should be dark, dry and crumbly. Serve with roti, paratha or as a filling for dosa.