Mutton Kheema Fry

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November 14, 2011 By Indian desi cookbook


2 lbs Mutton Kheema

1 Big Onion

8 Chillies

10 Tbspn's Ginger & Garlic Paste

3 Tspn's Salt

2 Tspn's Red Chilli Pwdr

1/2 Tspn Turmeric Powder

30 Curry Leaves

1/4 Cup Cashews

1/2 Cup Corriander Chopped

1/2 Cup Mint leaves chopped

3 Tablespoons GaramMasala Powder (Recipe Below )


1. Marinate Kheema with Salt, Red Chili pwdr, Turmeric, GG Paste, Onions & leave aside for 1/2 hr at least.

2. Put the marinated Kheema in the Pressure Cooker, along with some water & Pressure Cook for 5-6 whistles.

3. Remove & drain the stock in a separate bowl. Do not discard.

4. In a Stir Fry skillet / Wok / Bhandi put oil and fry Cashews Golden brown. Drain and Remove.

5. In the same pan & same oil add curry leaves and chilies. Add Kheema to this and and fry 5 min.

6. Now add the stock back to the kheema and let the stock evaporate.

7. When almost done add chopped coriander & mint leaves. Fry for another 4- 5 min.

8. Now add the Garam masala Pwdr and fry for another 3-4 min. Garnish with fried Cashews and serve.

Garam Masala Powder for this Recipe :

5 Tablespoons whole Daniya

4 Cinammon sticks 1 inch long

20 Cloves

3 Tablespoons Poppy Seeds

Fry all the above in a pan lightly and powder. Store the rest in an airtight container for next time.

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Indian desi cookbook