Mutton keema gravy

Very simple and tasty mutton keema gravy for breakfast. You can prepare this side dish in a matter of 20 minutes for a guest who visited your house without prior intimation. And you could surprise them with this breakfast side dish with crispy dosa or fluffy idly or soft fulka chapati. It’s a go go recipe for any time.
I have not added much spices if you want add bay leaves, cinnamon sticks, cloves and cardamon pods.

My Recent mutton keema vadacurry recipe pictures is here !!!

Mutton keema vadacurry for breakfast | Minced meat vadacurry

Mutton keema vadacurry or minced meat vadacurry is an excellent sidedish for tiffin items like Idly, dosa, appam and also it suits rice also. Normally in South Indian hotels they serve vadacurry maded with lentils or channa dal and it tastes absolutely delicious. In the same way of vadacurry recipe this dish is made with minced meat instead of channa dal. During on a holiday or sunday or on any special occassions you can try this mutton keema vadacurry for breakfast.

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Mutton keema gravy also goes well with poori and rice. You can also make this mutton keema dry without gravy and stuff in paratha. Soon I will post mutton keema paratha.

Mutton keema gravy

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Indian

Servings 5 People

Ingredients

  

• 1 Kg Minced meat
• 4 Big onion / பெரிய வெங்காயம்
• 1 Tomatoes / தக்காளி
• 3 Tsp Ginger and garlic paste
• 2 Tbsp Chilly Powder / மிளகாய் தூள்
• 2 Tsp Coriander Powder / மல்லித்தூள்
• 2 Tsp Kashmiri red chilly powder
• 2 Tsp Oil
• Required Salt
• 1/2 Tsp Turmeric Powder / மஞ்சள் தூள்
• Curry Leaves / கறிவேப்பிலை
• Coriander Leaves / கொத்துமல்லி தழை

Instructions

 

• Finely chopped 3 to 4 onion and 1 tomato.
  
• Peel 10-15 garlic cloves, 1 inch ginger.
  
• Grind to smooth paste.
  
• Wash and clean 1 kg minced meat.
  
• In a heavy bottomed vessel add 2 tsp sesame oil.
  
• Add 2 green chilly and saute well.
  
• Add onion saute well
  
• Add ginger garlic paste saute till the raw smell goes off.
  
• Add chopped tomatoes
  
• Mix everything well
  
• Add 1/2 tsp turmeric powder.
  
• Allow to boil till the water leaves out.
  
• Add 2 tbsp chilly powder
  
• Add 2 tsp coriander powder
  
• Add 2 tsp kashmiri red chilly powder
  
• Add required salt
  
• Add water adjust consistency. Allow to boil till mutton gets cooked.
  
• Mutton keema gravy is ready to serve.
  

Notes

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