Mutton keema saaru is a traditional karnataka style dish, that’s mainly prepared from mutton keema/minced meat. The list of ingredients and the process to make this mildly-spicy, super delicious dish may look exhaustive, but trust me you will love the result. I learnt cooking this from my mother-in-law and and also took inspiration from some cooking videos. Now, preparing mutton keema saaru has become a regular and I make it at least once every month.
Continue reading if you want to know how to make this delicious curry.
For Masala Paste
2 tablespoons vegetable oil
1 Large Onion, Sliced
1 Tomato, Sliced
1 teaspoon fennel seeds
1 teaspoon poppy seeds
1/2 teaspoon black peppercorn
5 dried red chilli(Byadagi)
1 green chilli
7-8 garlic cloves
1/2 inch ginger root
1/2 inch cinnamon
3 tablespoon grated coconut
3 tablespoon Coriander leaves
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons coriander powder
250g Mutton keema/ Minced meat
1/2 onion, finely chopped
3 tablespoons coriander leaves, finely chopped
1 tablespoon ginger garlic paste
1-2 tablespoons besan powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 tablespoons ground masala paste
Salt to taste
For Pressure cooking:
3-4 tablespoons vegetable oil
100g Mutton, cleaned
Ground masala paste
- Heat 2 tbsp vegetable oil in a pan. Fry all dry ingredients – Cloves, cinnamon, fennel seeds, poppy seeds, black peppercorn, dried red chillies, green chilli, ginger, garlic for 20 seconds on low flame(Make sure you don’t burn the masala ingredients). Then fry onion and tomato until they become soft. Turn off heat and let it cool.
- Once cooled down, transfer the fried ingredients to a mixer jar. To that add grated coconut, coriander leaves, turmeric powder, coriander powder, red chilli powder, salt to taste and little water to grind all this into a fine paste.
Making Keema Balls:
- In a large bowl add cleaned keema, chopped onion, coriander leaves, ginger garlic paste, besan powder, turmeric powder, red chilli powder, 3 tbsp ground masala paste and salt. Combine everything well and make small balls (golf sized) and keep aside.
- Heat 4 tbsp vegetable oil in a pressure cooker. Transfer cleaned mutton pieces, and fry well for 4-5 minutes on low-medium flame.
- Pour the remaining freshly ground masala paste along with 100ml-150ml water(as per desired consistency of the saaru/curry).
- Combine well and let it boil. Taste for salt and spice at this point, add more if required. Cover the lid and pressure cook until 5 whistles or until mutton is well cooked.
- After cooker depressurizes, remove lid and carefully add in the keema balls. Cook this on low-medium heat for about 20 minutes and then turn off.
- Enjoy delicious mutton keema saaru with ragi mudde or white rice 🙂
- You can tweak the quantity of each ingredient as per your taste and preference.
- You can also grind keema like a paste and make balls, if you wish.
- Add slightly more besan if you are unable to make keema balls.
Let me know if you tried this recipe by tagging pictures of your recreation on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating 🙂