Mutton Keema Curry

Ingredients list for Mutton Keema Curry

• 750 grams Mutton cut into 1 inch pieces on the bone
• 250 grams Mutton mince (keema)
• 1/2 cup Fresh coriander leaves chopped
• 1/4 cup Fresh mint leaves
• 2 Green chillies
• 1/2 inch Ginger roughly chopped
• 8-10 cloves Garlic
• 1/2 inch Cinnamon
• 2 tablespoon Coriander seeds
• 1 teaspoon Fennel seeds (saunf)
• 3 tablespoons Fresh coconut scraped
• 2 tablespoons Dried coconut grated
• 2 Bay leaves
• 2 Green cardamoms
• a small pi Nutmeg
• 1/2 Star anise
• 4-5 Cloves
• 14-16 Black peppercorns
• 1 teaspoon Caraway seeds (shahi jeera)
• 1 tablespoon Poppy seeds (khuskhus)
• 5-6 Cashewnuts
• 1 tablespoon Red chilli powder
• 1 teaspoon Turmeric powder
• to taste Salt
• 3 tablespoons Oil
• 2 Medium onions finely chopped
• 1 Large tomato grated
• to garnish Fresh coriander sprigs
• to serve Pav or steamed rice

Method

1. Put coriander leaves in a blender jar, add mint leaves, green chillies, ginger. garlic, cinnamon stick, coriander seeds, fennel seeds, fresh coconut, dried coconut, 1 bay leaf, green cardamoms, nutmeg, star anise, cloves, 8-10 black peppercorns, caraway seeds, poppy seeds, cashewnuts and sufficient water and grind to a fine paste.
2. Take mutton pieces in a bowl, add mutton keema, red chilli powder, turmeric powder, salt and the ground paste nand mix well. Set aside to marinate for 30 minutes.
3. Heat oil in a non-stick deep bottom pan, Add remaining bay leaf, black peppercorns and onion, mix and sauté till onion turns golden brown.
4. Add tomato, mix well and saute on high heat till tomato turns pulpy. Add the marinated mutton and sear on high heat for 5-6 minutes.
5. Add 2 cups of water, mix well and let the mixture come to a boil. Cover and cook for 35-40 minutes or till mutton is completely cooked.
6. Transfer into a serving bowl, garnish with coriander sprigs and serve hot.