Kheema Mutter & Potato's Curry || Lamb Mince, Peas and Potato's Curry || Rumana's UK Kitchen

It doesn’t matter you have enough ingredients in your pantry or not. When you crave for good Indianmeal, then you’ll make it no matter what 😜this was our dinner last night kheema mutter, along with Roti and salad..xx

Click on the link below to know the full recipe video step by step.

https://youtu.be/AocomyypOGM

Ingredients.

250 gram lamb kheema (mince)

1 cup green peas (mutter)

2 large chopped potato's

1 large chopped onion

1/2 can tomato's or 2 large chopped tomato's

1 tsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp mutton masala (optional)

1 tsp kasuri methi (dry fenugreek leaves)

1/2 tsp cumin seeds

1 green cardamom

2 cloves

1/2 inch cinnamon stick

1 bay leaves

Salt to taste

Oil as required. xx

Mutton Kheema Pulao. (Pressure Cooker Version)

Mutton Kheema Pulao. This dish can be called Briyani or Pulao. I always love anything which is one pot-meal and gets cooked in no time. This dish takes no time when you cook in pressure cooker all you have do just put all the ingredients together and you have delicious pulao ready in 10minutes. I do prepare many other version but some how I always like this, very soon I would be putting other recipes also for kheema briyani. Do try and enjoy..

Ingredient's.

100gram mutton/lamb kheema

1 cup normal rice

1 small onion, 1 medium tomato (cut into julienne)

2 green chillies

1tsp red chilli powder, 1/2tsp turmeric

1/2tsp garam masala, 1tsp coriander powder

1/2tsp cumin

1tsp ginger garlic paste

1tbsp lemon juice, 2tbsp curd

2tbsp green peas

2tbsp coriander leaves and mint leaves (finely chopped)

2cups water

Salt and Oil to taste.

Cooking Method.

In a pressure cooker, add oil, when oil is hot, add cumin when they splutter, add onion and whole green chillies and fry for a minute. Then add kheema, red chilli powder, turmeric, garam masala and coriander powder and fry for 2 minutes, add tomato, ginger garlic paste, lemon, curd, green peas and salt, mix them nicely.

Now add rice and water, adjust the seasoning and close the lid and cook for 3whistle (1 in high flame and 2 in low flame) allow the pressure to go before opening the cooker.

Serve hot with Onion Raita.

Mutton Kheema And Cabbage Curry.. (Pressure Cooker Version)

Mutton Kheema And Cabbage Curry.. This curry is my most favourite curry and I cook this very often. Sushil don't like to eat cabbage at all but I love cabbage with Kheema, it goes well with Roti, Rice or you can even eat just like that as I eat... I had cooked this curry in India and I have many recipes from India which I'm yet to post. Here in UK I still don't have proper things to start my blogging but I have lots of recipes in draft and I thought till I finish these recipes posting I can manage to buy few things for my blog photography.... It is been a very long time I wrote a post and I'm finding it so difficult to write, never mind it is a matter of few days...

Try out this recipe I'm sure you'll also fall in love with this curry like I have :)

 

 

 

Ingredient's
1/2 cabbage (finely chopped)
150gm Mutton Kheema
1/4 cup chopped beans
1 large potato (cut into small cubes)
1 large onion (finely chopped)
2tbsp of coconut paste or a small pic of coconut
2 medium tomato, 2 green chillies, 3tbsp chopped coriander leafs
1 small cinnamon stick
1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder
1tsbp ginger garlic paste
3tbsp oil
Salt as per taste.

 

 

Cooking method
In a mixer jar add tomato, green chilli, coconut, coriander leafs and cinnamon stick, make a smooth paste and set it aside.
In a pressure cooker, add oil, when it is hot add onion and fry to lite golden brown. Then add mutton Kheema, ginger garlic paste and salt, fry the Kheema till oil separats, keep stirring in between.
Now add red chilli powder, turmeric, coriander powder, tomato and coconut paste and give a good mix and cook for another 1 or 2 minutes.

Then add the cabbage, beans and potato, mix them nicely, adjust the seasoning and close the lid. Cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the cooker..
Mutton Kheema and cabbage curry is ready.
Serve hot with Roti or Rice as side dish..

Mutton Meat Balls (Mutton Kofta)

This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, indian spices and made into small lemon sized balls which are deep fried in oil.. This recipe is definitely going to be on my menu card for a long time...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. Grind all the above ingredients in to a smooth paste, then add it to the kheema with salt. Shape the dough into small round balls. Heat oil and deep fry kota till golden brown. Serve hot with sauce or chutney.

Grilled Seekh Kabab...

Made with keema (lamb or chicken mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. I have used lamb mince but you can use any kind of meat according to your taste. This version i love the most because you don't have to use oil...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste 
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. grind all the above ingredients in to a smooth paste, then add it to the kheem with salt. Take a barbecue skewer. Take a small ball of the kheema mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long. Pre-heat the oven to 225 degree celcius, and grill the seekh kabab for 10 to 15 minutes.
Serve hot with roti or as a side dish...

Mutton Kofta Masala

Mutton kofta is based on indian culinary concepts. The mutton kofta is commonly made by fry. Mutton kofta has become one of the most popular side dish around the world.

Ingredient's
For Kofta
100 gram kheema
2tbsp coconut paste, 2 green chillies, few coriander leaves, 3tbsp basen, 1tbsp turmeric, 1/2tbsp garam masala, 1/2tbsp red chilly powder, 1/2tbsp coriander powder, 1/2tbsp black pepper seeds and salt to taste 
Oil to deep fry


Method
Mix all the ingredients in blender and make to a smooth paste. (Dont add water while mixing)
Remove in a plate and make small samll balls and fry them for lite golden brown, and set a side
After the gravy half cooked add the kofta.

For Curry
2 onion, 2 tomatos, finely chopped 
2tbsp coconut paste
coriander leavs, 2 green chillies, 8 curry leaves
1tbsp ginger garlic paste, 1/2 tbsp black pepper seeds
Salt and Oil to taste


Method
Make a paste fine paste of coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper seeds
In a deep frying pan, add oil, onion, green chillies, fry it to golden brown, then add coconut paste and masala paste fry it for 4 minutes, then add chopped tomato, keep stirring for atleast 2 to 3 minutes
Now add 1 cup of water allow it to boil, then add half fried kofta, and cook for another 5 to 6 minutes or till gravy becomes thick.
Mutton kofta is ready to serve with Roti.

Kheema Masala

Kheema or mince can be made with any meat you prefer. It is extremely versatile and just changing the masala can result in a great new taste each time. Masala Kheema tastes delicious with Chapatis (Indian flatbread) or Parathas (pan fried Indian flatbread). Even you can add Potato, Mutter and many more vegetables but i wanted to cook just kheema without any veggies, and i'll try next time with different kind of veggies........ 

Ingredient's
1/2 kg kheema
2 onion finely chopped
4 green chillies, 2 tomato's, 25 gram coriander leafs
1tbsp ginger garlic paste, 1/2tbsp black pepper seeds, 1/2tbsp red chilly powder, 1/2tbsp turmeric
10 to 15 curry leafs
Oil and Salt ad per taste

Cooking Method
Make a thick paste of green chillies, tomato, coriander leafs, ginger garlic paste, black pepper seeds, red chilly and turmeric powder
In a deep fry pan add oil when it is hot add curry leafs and chopped onion, fry for few minutes and then add kheema and salt cook for 10 to 15 minutes , keep stirring in between 
Add the grinned masala and salt if needed , mix all together and cover the lid and cook for another 10 to 15 minutes in a medium flame
Garnish with Coriander leafs and serve hot hot with Roti