Mutton Kheema Masala / Koththukari Masala

Mutton Kheema Masala / Koththukari Masala

Ingredients :
Minced lamb /mutton — 1/2 kg (acc to ur requirement)
Ginger garlic paste — 1 tsp
Mutton masala powder — 2 tsp (optional)
Onion — minced, 1/2 cup
Fennel seed powder — 1/4 tsp
Cinnamon — 1/2 ” piece
Cardamom — 1 no.
Cloves — 1 no.
Salt — to taste
Oil — 2 tsp

 
To Pressure cook : 

Ginger garlic paste — 1 tsp
Turmeric powder — 1/8th of a tsp
Red chilli powder — 1/3 tsp
Water — 3/4 cup
Onion — 1/4 cup, chopped
Salt — as needed 
Tomato — 1/2 no.
+
Mutton ( specified above)

To crush :

Garlic pods — 10 nos.
Whole peppercorns — 5 to 6 nos.
Poppy seeds — 1/2 tsp  

Method :
  • Pressure cook the minced lamb with onion, tomato, turmeric powder, red chilli powder, salt, gg paste and add one cup of water. Cook for 12 whistles ( mine took 12 whistles to cook very soft)
  • In the meantime , crush the garlic pods , peppercorns, poppy seeds using a mortar n pestle / else in a mixie and make into a coarse mixture.( do not add water)
  •  Heat oil in a kadai and do the seasoning with cinnamon, cardamom and cloves. Stir in the fennel seeds powder as well. Now add the crushed mixture to the seasoning mixture and fry for a minute keeping the heat in low. Now, ur house will be entirely filled with the aroma of these spices . ( hmmmm…)
  • Now throw in the minced onions and saute well adding half the salt ( remember, we’ve already added some salt in the cooked kheema mixture). Saute until the onions turn slightly brown. Add the remaining gg paste and again saute till the oil starts oozing out.
  • Stir in the mutton masala powder (optional) at this stage, if u r using and mix well with the masala. 
  • Finally add in the cooked kheema mixture ( kheema mixture should not be watery, thatz y we r adding only a cup of water, just enough to get cooked) and blend well with the masala. U may add 1/4 th cup of water ,if ur mixture is too thick. Give them a rapid boil for 5 minutes and once it reaches the consistency we want, switch off and the kheema masala is ready to be eaten with idli’s, dosa n roti’s. ( take a look at the picture for the consistency it needs to be)
Notes/Suggestions :
  • Make sure u don’t add more water to cook the kheema, else the kheema masala would be watery and will take much time to reach for the desired consistency.
  • Adding store bought mutton masala is totally optional.
  • U can make the madurai special , kari dosai with this masala. I’ve tried and it tastes awesomee..