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Meat
Mutton Keema Curry

Slow Cooked Mutton Keema Curry or Dum Keema Masala

Name: Mutton Keema Curry
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 6
Cuisine: North Indian
Ingredients: Mutton Keema 500gm; Raw Papaya grtated 4tablespoons; Mustard oil 1/2 cup; Potato 2 large, peeled and cut into medium size pieces.; Onion 2 large, thinly sliced; Garlic 12 cloves; Ginger 11/2" long piece; Tomato 2 medium chopopoed; Green chili 4 to 5; Cumin powder 2 tablespoons; Coriander powder 1 1/2 tablespoons; Salt and sugar as per taste; Ghee 2 tablespoons; Cinnamon stick 2; Cloves 4 to 5; Cardamom 3 to 4; Javetry 2,3 petals

Meat
Jun 01, 2017
Moumita Ghosh
1173 Likes

This "Dum Keema Masala" is my mom's recipe, who herself cooked this for my blog. Usually she cooks in Earthen Matki to get the earthen flavor in this curry, so I'd to find this earthen pot in Hyderabad for her. this Curry takes almost 1 1/2hrs for cooking, as I mentioned before it is a very slow cooking process. So you've to be very patient for this cooking process. This curry was specially cooked for our 'Noboborsho'(Bengali New Year) dinner party, which was held in our place, few close friends of mine came over the dinner and they liked it so much. Let's see the recipe which is very easy.

Details

Yields

6 serving(s)

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Time

Preperation
90 Minutes

Cooking
60 Minutes

Non-Vegeterian

Services

Cooking Level
Medium

Meal Type
Dinner

Cuisine
North Indian

Ingredients of Mutton Keema Curry

Mutton Keema 500gm
Raw Papaya grtated 4tablespoons
Mustard oil 1/2 cup
Potato 2 large, peeled and cut into medium size pieces.
Onion 2 large, thinly sliced
Garlic 12 cloves
Ginger 11/2" long piece
Tomato 2 medium chopopoed
Green chili 4 to 5
Cumin powder 2 tablespoons
Coriander powder 1 1/2 tablespoons
Salt and sugar as per taste

For temepring :

Ghee 2 tablespoons
Cinnamon stick 2
Cloves 4 to 5
Cardamom 3 to 4
Javetry 2,3 petals

Directions to make Mutton Keema Curry in steps

Steps

Take the keema in a large strainer and wash under tap water, now keep it for 15 minutes to drain the excess water.
After 15 minutes, put the keema in a bowl and marinate with grated papaya and leave it for 1 hour.
In the mean time heat mustard oil in a pan, fry the potatoes till golden brown take them out of the oil and keep aside for later use.
In the same oil add the chopped onion into the pan and fry till light golden in color, add ginger garlic paste, sprinkle some water and little salt and stir till oil seperates from it. Now add turmeric, cumin and coriander powder and tomato and keep stirring till oil seperates.
Sprinkle some water if needed. Add the keema and keep stirring and mixing with the masala. Add little water and cover the pan for 15 minutes.
After 15 minutes open the lid and keep stirring, taste if salt required, add some.
Now take an earthen matki,heat ghee in it, temper with cinnamon, cloves, cardamom, javetry, add the keema mixture to the pan along with fried potatoes.
Add some water and close the matki with aluminium sheet, lower the heat and leave for 15 minutes.
If you don't have any earthen matki, may use small metal handi or pot. Put the matki on a tawa to prevent from burning.
After 15minutes, turn off the heat and keep it as it is, don't open the aluminium sheet. Open just before serve.
Serve with Phulka/naan/paratha etc.