Mutton Keema / Kothu Kari

This is one of my favorites from my granny's kitchen. And now this is one of my son's favorites from my kitchen. This goes very well with poori. Back home we always have it for breakfast. It's so yummy you will absolutely love it!

Cooking Time - 30 minutes
Serving size - 3-4 people

Ingredients:

1. Minced goat meat - 500g
2. Finely chopped Onions - 1 and 1/2 cup
3. Chopped Tomatoes - 1 cup
4. Sliced garlic - 4
5. Ginger garlic paste - 1 tbsp
6. Chilly powder - 2 tsp
7. Coriander powder - 2 tsp
8. Peas - 1/4th of a cup
9. Salt as needed
10 Turmeric powder - 1/4 tsp

For Grinding

1. Coconut - 3 tbsp
2. Cumin Seeds/ Seeragam - 1/2 tsp
3. Fennel Seeds/ Sombu - 1/2 tsp
4. Cinnamon - 1/2 inch
5. Couscous/ Kasakasa - 1/2 tsp

6. Cashews - 3-4

For Seasoning 

1. Bay Leaf/Elai - 1
2. Cinnamon stick/Pattai - 1
3. Star Anise - 2
4. Cloves/ Krambu - 4
5. Oil - 2 Tbsp

Steps:

1. Heat the pressure cooker and add the minced meat. Fry it for 5 -10 minutes you will start seeing water coming out of the meat. Cook until 90% of the water from the meat goes away and keep it aside with the remaining 10% of water. (This step is to get rid of the raw smell). 

2. Add oil to the pressure cooker and add all the seasonings.

3. Once it started to sputter, add onions, salt and turmeric powder. Cook until it become translucent.

4. Add a tbsp of ginger garlic paste and cook for a minute.

5. Add tomatoes and garlic. Cook until it turns mushy.

6. Add peas and mix.

7. Add chilly powder and coriander powder. Cook for a minute or two.

8. Add minced meat and mix evenly.

9. Grind all the ingredients mentioned under grinding and add it to the keema.

10. Mix and add 1/2 a cup of water. Adjust spice and salt level.

11. Pressure cook for 2-3 whistles.

12. After the pressure is released, garnish with cilantro!

Enjoy it with poori or Chapathi/Roti! Poori indeed tastes soo good with this !