Cookings By Maria

Mutton Keema

• By admin_maria
• June 13, 2016
• No Comments

Mutton Keema, a delicious dish, a blend of spices and a creamy gravy taste. It’s simply easy to cook within the ingredients from our spice pantry.  The gravy goes well with basmathi rice, naan bread or chapati.

My first experience of having it was with warm chapati in a restaurant in Kuala Lumpur, and I just loved the taste of it.

Recipe serves 4-6 person.

Ingredients for marination :

• 500gm – Boneless mutton (sliced/minced finely)
• 2 Tablespoon – meat curry powder
• 2-3 Teaspoon salt

Other Ingredients :

• 3 Tablespoon oil (or ghee)
• 1 Stick cinnamon
• 3 Star anise
• 5 Cloves
• 7 cardamon pots
• 2 Large onion (diced small)
• 3 clove garlic +2 cm ginger (pounded)
• 1 Green chili/cili padi
• 1 Stalk curry leave
• 2 Tablespoon meat curry powder
• 1 Tablespoon coriander powder
• 3 Medium sized potatoes (cubed smaller pcs)
• 3 medium tomato (cubed smaller pcs)
• 1 cup green peas
• 1/4 cup thick coconut milk (or evaporated milk)
• 6-8 pcs cashew nuts (paste)
• Some coriander leaves – garnishing
• Salt to taste

Let’s cook the Mutton :

Prepare the required ingredients. Mutton to be minced/sliced very thinly.

Onion chopped into smaller pieces. Tomatoes and potatoes cubed into smaller pieces.

Either coconut milk or evaporated milk (susu cair) can be used. Soak the cashew nuts in hot water for 10 minutes and blend it to paste.

Marinate the mutton slices with 2 tablespoon of meat curry powder and 2-3 teaspoon of salt for about 10 minutes.

In a cooking pot, heat up 3 tablespoon of cooking oil. Start sauteing the cinnamon stick, cloves, cardamon and start anise. Then add in the onion, green chili, ginger and garlic, sauteing them together for about 2 minutes in medium heat.

Add in the marinated mutton and give a good stir. Close the pot with a lid, let the mutton mix to cook well. It’s not necessary to add water at the beginning stage, as the mutton usually will release some moisture (water). If the moisture is getting dry, than add in 1-2 cup of hot water, then continue to cook the mutton, till the meat becomes tender (20-30 minutes). Pressure cooker will make your cooking task much easier when comes to mutton dish.

Once the mutton slices becomes tender and soft, add in the meat curry powder and coriander powder, cubed potatoes, curry leaves, and some salt as well. Only add in half of the cubed tomatoes at this stage, keep the balance to be added at the end of the cooking process.

Give a good stir all the ingredients together. Add some salt to taste and 1 cup hot water, close the lid, let it cook further till the potatoes are almost 70% cooked (5 minutes).

Check the potatoes, if it’s almost 70% done,  then add in the green peas, coconut milk, cashew paste and balance of the tomatoes.

Let the gravy boil well, till all the ingredients cooked together. Usually the Keema dish is in thick consistency. So add water accordingly. Taste check. Off the heat, throw in some chopped coriander leaves.

It’s ready to be served.