CHETTINAD MUTTON KEEMA CURRY

                                   CHETTINAD   MUTTON KEEMA CURRY

                                I was a big hater of mutton untill i was introduced to this keema (minced mutton meat)..it usually becomes very soft when cooked unlike the big mutton pieces..mostly it is given as boneless but u can find few bones here and there..So when giving to kids , make sure u check it for small pieces of  bones..this chettinad keema is a twisted version of my mom's keema curry..(I will make a different post on  my mom's recipe which will be very very simple and easy to make).
THis keema curry of my version can be fried till it becomes dry or it can be used as a gravy..

INGREDIENTS:
for the masala:

• ginger                                    -                        half an inch piece
• garlic                                     -                        5 pods
• jeera                                      -                        1 teaspoon
• fennel seeds                          -                        1 teaspoon
• whole pepper                        -                         2 teaspoons
• curry leaves                          -                         few
• poppy seeds                         -                         2 teaspoons
• cloves                                   -                        3 nos
• cinnamon                             -                         1 inch piece
• cardamom                            -                         2 nos
• Bay leaf.                                -   1

dry roast  all the spices separately and grind to a paste

Other ingredients

• mutton keema(minced mutton)                       -              500gms          
• onions                                                              -              5 large chopped finely
• red chilli powder                                             -              2 teaspoons
• turmeric powder                                              -              half teaspoon
• salt                                                                   -              to taste
• oil                                                                    -              4 tablespoons
• water                                                               -               1 cup

METHOD

1. Wash the minced meat nicely and keep aside
2. dry roast all the masala ingredients separately and grind to a fine paste.
3. heat oil in a pressure cooker and fry chopped onions till golden brown
4. add the ground masala paste and saute till raw smell goes.
5. add the turmeric and chilli powders and saute for a minute.
6. add the minced meat and required salt.(Always add minimal salt because finally the gravy will be thickened.Adding salt according to the present water content will leave u with a saltier gravy when it reduces..so beware at this stage)
7. add water and close the lid.(meat should be just immersed in water.do not get tempted to add more water as the meat also leaves some liquid when cooked)
8. Leave the flame on till 10 to 12 whistles (for me i left for 11 whistles.u can keep according to your meat)
9. when the pressure leaves , open the lid .
10. transfer the entire meat gravy into a iron kadaai or pan.
11. FRy till the gravy thickens.
12. you can fry further for a dry version of the same.

This can be served with rice, rotis , phulkas or even tastes yum with bread.Enjoy