Minced Mutton Kheema/ Mutton Kothukari

Mutton Kothu Kari / Minced Mutton Kheema

Recipe Details

---

Ingredients

For the Mutton Kothu Kari

• Minced mutton / Goat meat – 1 lb (about 1/2 kg)
• Oil – 3 tsp
• Curry leaves – 1 sprig
• Green chilies – 2, slit
• Onion – 1 medium, chopped
• Fresh ginger-garlic paste – 1 tbsp
• Tomato – 1 medium, chopped
• Homemade curry masala powder – 2 tbsp, or to taste
• Salt – to taste
• Water – 1 cup
• Coriander leaves – 1/4 cup, chopped

Substitute for Homemade Curry Masala

If homemade curry masala is not available, use the following instead:

• Red chili powder – 1 tsp, or to taste
• Coriander powder – 3 tsp, or to taste

---

Preparation

1. Drain any excess liquid from the minced mutton and keep it ready.
2. Chop the onion, tomato, and coriander leaves.
3. Prepare fresh ginger-garlic paste.
4. Slit the green chilies lengthwise.

---

Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the curry leaves, slit green chilies, and chopped onion.
3. Sauté until the onion becomes soft and translucent.
4. Add the fresh ginger-garlic paste and fry until the raw aroma disappears.
5. Add the chopped tomato and cook until it becomes soft and mushy.
6. Add the homemade curry masala and fry for a few seconds over low heat. Take care not to burn the masala.
7. If homemade curry masala is unavailable, use the red chili powder and coriander powder listed in the substitute section instead.
8. Add the minced mutton and salt. Mix everything well.
9. Add 1 cup of water and cover the pan.
10. Cook over medium heat until the mutton is completely cooked, stirring frequently to prevent the mixture from sticking to the bottom.
11. For a gravy-style kheema, remove it from the heat once the meat is cooked and the gravy reaches your preferred consistency.
12. For a dry Kothu Kari, increase the heat to medium-high and continue cooking until most of the moisture has evaporated.
13. Add the chopped coriander leaves at the end, mix well, and remove from the heat.

---

Tips

Fresh Ginger-Garlic Paste: Freshly ground ginger and garlic give this simple dish a wonderful aroma and make a noticeable difference in flavor.

Homemade Curry Masala: Homemade curry masala gives the Kothu Kari its traditional flavor. If it is unavailable, use the red chili powder and coriander powder combination listed above.

Gravy or Dry: Stop cooking once the meat is tender for a gravy-style kheema, or continue cooking uncovered for a dry version.

Minced Meat: Minced goat meat works especially well for this recipe, but minced lamb can also be used.

Serving Suggestion

Serve Mutton Kothu Kari hot with steamed white rice, idli, dosa, parotta, chapati, or roti.