Kheema Curry

"Kheema Curry" is a traditional meat dish of Indian Kitchen. The Kheema Masala that I prepared is a traditional way of preparing Kheema with spices from a Chettinad Kitchen.

"Kheema" is a minced meat which can be used as a filling for samosas, cutlets, parathas, naans etc. Kebabs can also be made out of these Kheema.

Few months back, I had been to a hotel in ECR Road, Chennai and we ordered many dishes of which Hyderabadi Kheema Masala was one among those. Believe me it was too hot with spices and we didnt at all like it. That day I wished that I could try out this dish sometime at home.

Here goes the recipe.

Ingredients
Mutton Kheema or Mutton Kothukari - 500 gms
Turmeric Powder - 1/4 tsp
Water - 2 cups
Salt - little

To Grind
Dry Red Chillies - 6
Ginger-Garlic paste - 1/2 tsp
Whole Pepper - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 2 tsp (Khas Khas)
Grated Coconut - 2 1/2 tbsp

For the Masala
Oil - 2 tbsp
Cinnamon - 1 (thin piece)
Bay Leaf - 1 (small)
Garlic pods - 10 to 15 (rouund, thin sliced)
Onion Shallots - 150 gms (round, thin sliced)
Salt - for the masala

Procedure
(1) Heat a pan in high flame and add the washed kheema and saute it.
(2) Add turmeric powder and little salt to it.
(3) Transfer the kheema to a pressure cooker and add water.
(4) Pressure cook the Kheema for 10 minutes or more if required.
(5) Make a thick paste of the items given in To Grind and keep it aside.
(6) Heat oil in a pan, add Cinnamon & Bay Leaf followed by garlic.
(7) Saute it for few minutes and then add onion shallots and fry till light brown.
(8) Add the grinded paste, salt and cook it in low flame till it leaves out oil.
(9) Add the pressure cooked Kheema to the masala and cook it in low flame.
(10)Saute the Kheema masala till enough oil separates out.

(11)Transfer the Kheema Masala to a serving dish and now its ready to be served hot.