Kheema curry / Kheema ka saalan (minced meat curry, lamb/mutton)
The word kheema means mince, it can be of mutton or lamb or beef or chicken. With mince you can make stuffing for samosas,puffs,stuffed parotas and other dishes you can make even the popular sheikh kebabs.
The common which is made in every house is kheema curry, we call it kheema ka saalan, sometimes we make it on Sundays with rotis(chapathis )as a special breakfast. As all our family members will be there and we eat it with enjoyment like how we make puris also on Sundays.
This is just a mince curry ,but if you want can add chopped vegetables also like potato or pea or any vegetable you like.
In our house whenever minced meat is bought, either curry is made or kuftas or shamia (shammi kebab).my mother used to mix some vegetables also like peas or with potato or with drumstick. i used to enjoy this with chapathi. this kheema ka salaan, is spicy and goes well with chapathi, idli, dosa, poratta, iddiyapam, appam or pulao rice or plain rice. This is a ordinary kheema curry with spices, which is available in store cupboard always. In this I have used homemade garam masala simply green cardamom, cloves,cinnamon.
In this I have used mutton mince with some bones. In india the butcher himself makes the mince out of mutton,not with the help of a machine, he does it so nicely and according to our taste(consistency of meat) he gives us , with that he gives some pieces of bones which is chewable(ribs chops,shoulder bones, delecate bones) or any bones also fine like marrow bone, which is added to the curry and enjoyed nicely with chapathis or iddiyapam.
This is not a dry type mince curry,it has a lot of gravy so that chapathis or rotis are drenched or immersed nicely in gravy and eaten.
- Oil – 4 tbsp to 5 tbsp
- Onion (chopped finely) – 2 big
- Tomato (chopped finely)- 3 medium
- Chilli powder – 1 tbsp + 1 tsp
- Coriander powder – 2 tbsp
- Ginger and garlic paste – 2 tbsp
- Salt – as per taste
- Coriander leaves – 1/4 cup
- Turmeric powder – 1/2 tsp
- Kheema (minced mutton) with few bone pieces – 500 gms
- Cloves – 6
- Green cardamoms – 3
- Small piece of cinnamon stick – 1 (2 inch)
- Water, required amount – 1 cups approx
- Simple Garam masala (home made) – one pinch
- Chop the onions very finely in a food processor or with the help of a knife. I have used simple garam masala in this , if you want you can use ready made from the shop. put oil in a kadai, when it gets warm add whole spices, stir it, then add onions and fry for 8-10min till it is caramel and light brown.
- now add only bones, so that onions can absorb their flavour, there were 3 to 4 pieces only. If you are not having bones its okay, you can add other ingredients as per recipe.
- Roast onions and bones well ,after 5min add ginger and garlic paste and stir well for few seconds, now add chilli powder, turmeric, coriander powder can add little water so that spices do not burn.
- When onions and spices are coated well, then add, minced meat, stir well and cook for 5mins roast it, add tomatoes and mix well and cook for few minutes till mince and tomatoes are mixed well,cook for 5 to 7min then add water 1cup ,and cook till meat is cooked well, close the lid and cook it, it will take 15min to20min, in between stir it.add salt as per taste.
- when it becomes gravy consistency and the water is reduced, it will leave oil on top, then add coriander leaves and mix it well. simmer it for 10 to 15min.then switch it off. the gravy consistency depends on how thick or thin gravy you want.
- Serve it with sliced onions and lemon slices. Squeeze lemonjuice on kheema curry and eat it.
- If you want you can add green chillies also and reduce chilli powder.
- If you want you can add mince meat, after ginger and garlic paste, roast it till its water is absorbed, then add other ingredients and cook.
- If this gravy is cooked in a dry form, the mixture can be used for samosas, stuffed parathas, puff pastry also.
- You can reduce the chilli powder ,if you donot like spicy food.