Kheema Varatiyathu
Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward patience — the longer you cook, the more the meat surrenders its toughness and takes on the masala.
Ingredientsfor 4 servings
- Kheema : 200 gm
- Onion : 1 no (chopped
- Dry red chillies : 10 nos
- Curry leaves, a few
- Green chillies : 2 nos
- Garlic : 4 cloves (chopped
- Cinnamon : 1 no
- Garam masala : 1 tsp (crushed
- Cumin seeds : 2 tsp
- Coriander powder : 1 tsp
- Mutton masala : 1 tsp
- Turmeric : 1 tsp
- Water, to taste
- Coconut oil, to taste
Preparation
Step 1
Set a kadai on the stove, dry roast dry chillies and curry leaves. Set aside.
Step 2
In same kadai, dry roast, cumin, cinnamon and garam masala. Set aside with chillies.
Step 3
Add turmeric, coriander, mutton masala and roast lightly.
Step 4
Add all roasted ingredients in mixer and powder it.
Step 5
Add this to mutton with salt.Keep for 10 minutes.6) In the kadai, heat 2 tbsp oil. Add onion and garlic. Fry till golden. Add curry leaves.
Step 6
Add the marinated kheema, green chillies and cook well.
Step 7
Add little water, Put the lid on and cook it.9) When done, fry till water is evaporated and oil clears.10) Serve with coriander leaves on top.
Tip
Low and slow is the only way with mutton. Rushing the cooking gives you tough, chewy meat instead of fork-tender pieces.
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