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

Dry Mutton Kebabs.

Dry Mutton Kebabs.This dish is must have in every Muslim families during the festival of Bakrid Eid. On this festival every house will have a excess amount of meat and to save the meat, they add some masalas and dry the meat for 2 to 3 weeks. Then store in a dry containers and use everyday.. It goes very well with Dal and Rice as a side dish.

Ingredient's.

1 kg Mutton

2tbsp red chilly powder

1tbsp black pepper powder

1tbsp garlic paste

salt to taste

Oil for deep frying.

Cooking Method.

Wash and dry the mutton throughly

Cut the mutton into long strips (1 inch thick)

In a large mixing bowl, add the red chilly powder, black pepper powder, salt and garlic paste and mix it nicely. Then dry in sun for atleast 2 to 3 weeks.

After its completely dried store them into a dry container.

In a deep frying pan, add enough oil, when oil is hot, deep fry the kebab and serve hot

Mutton Kofta And Potato Curry.

Mutton Kofta And Potato Curry. Making kofta use to be always a big task for me in the beginning but now it is one hand game and I try making more and more kofta's using many kinds of meat and even vegetables. Though this recipe takes a bit more time compare to the other recipe but trust me it is worth trying and this yummy curry can making a nice combination with rice or roti.

Ingredient's for kofta.

100 gram mutton kheema

2tsp coconut paste, 2 green chillies

2tbsp chopped coriander leaves

6 curry leaves

1tsp ginger garlic paste

2tbsp besan (chickpeas flour)

1/2tsp red chilly powder, 1/2tbsp coriander powder, 1/4tsp turmeric

1/2tsp black pepper

Salt to taste.

Ingredient's for curry.

2 medium potato (cut into small pieces)

1 small onion, 2 small tomatos, 3 green chillis

Handful of chopped coriander leaves, 8 curry leaves

1tsp ginger garlic paste

1/2 tsp black pepper

1/2tsp red chilli powder, 1/4tsp turmeric, 1/2 garam masala

Salt and Oil to taste.

Cooking Method

Step-1. Mix all the kofta ingredients in blender and blend it together. (Dont add water while mixing)

Remove in a plate and make small balls and set a side. 

Step-2. In a different blender add, coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato, onion and blend it to a coarse paste.

In a deep frying pan, add oil, when oil is hot, add the Ground masala, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. that will take about 10 to 15 minutes.

Then add the potato and fry for a minute or 2. Now add 1 cup of water and cover the lid and allow the potato to cook for another 2 to 3 minutes. Then add another 1cup of water and give a good mix. then add the kofta's and close the lid and cook for 5 to 6 minutes on a low flame or till gravy becomes thick.

Mutton kofta and potato curry is ready to serve with Roti or Rice.

Mutton And Potato Curry (Oil-Less)

Mutton and Potato Curry (Oil-Less). To cook this mutton curry I have not used a single drop of oil. It is cooked in it's own fat. When ever we think of non-veg dishes we always think spicy and rich. But I'm assuring you after cooking this curry you'll forget the other curries.. The most important ingredients in this is the meat, if you have not got right meat then the curry will not be tasty. You just need to asked the butcher to give the meat which has fat and bones...

This is a very good curry to cook for the people who don't like to eat oily and spicy.. I cook this mutton curry when I'm on diet and still want to eat mutton and this curry gets cooked in no time. But this time I have added more green chillies because I wanted to eat something spicy but not oily.. You can adjust the ingredients according to your taste..

Ingredient's

1/2kg mutton

2 large potato, cut into big chunks (optional)

1cup chopped coriander

8 green chillies

1tbsp ginger garlic paste

1tsp black peppercorn

15 curry leafs

1 medium tomato

Salt to taste.

Cooking Method

Soak and wash the mutton for 15 minutes.

Grind all the above ingredients (except potato) to a smooth paste and set it aside.

In a pressure cooker add the mutton and cook till the water is evaporated and keep stirring in between to avoid sticking at the bottom of the cooker.

Now add the grounded masala, potato and salt, give a nice mix and add 1cup water and cook till the meat is tender. That will take about 3 to 4 whistle. Depending upon the meat.. Then allow the pressure to go before opening the pressure cooker.

Serve hot with Rice or Roti.

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 & Flat Beans Seeds Curry..

This curry is very near to my heart because in my childhood days this use to be my favourite curry anytime. I use to eat this curry 4 to 5 times in a week and take in my lunch box to school. All my friends use to ask me why your mom don't know to cook any other dish. My mom use to search and get this beans only for me and cook the same curry everyday for me. After a long time i got this flat beans and tried to cook like my mom. It was taste but not that taste like my mom... I still miss all those days terribly.. Anyways here is the recipe of Mutton and flat beans seeds curry :)

Ingredient's
1/2kg mutton, 250gram flatbean seeds, 2 potato's (cut into medium pieces)
1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste
1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder
2tbsp ginger garlic paste
Salt & Oil to taste

Cooking Method
Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add mutton and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the flatbean seeds, potato's and a 2 to 3 cup of water and mix it gently and add salt if needed and cook for another 2 whistle(1 in high flame and 1 in low flame).
Serve hot with Plain Rice.

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 Biryani

Biryani, a unique rice dish is relished by millions of people all over the Indian sub continent. It is made up of rice,spices and meat.In a way it can be compared to the casserole dishes of the west where all the ingredients are assembled and cooked together.It is a unique combination of rice, meat,yogurt and various spices, sometimes as many as 21 spices which include exotic spices like saffron and rose petals.
The most common version of Biryani is with meat and chicken, though in many homes all over India, the vegetarian version is also made, and is usually called Tehri or vegetable Biryani.Depending on the region it is made in, Biryani comes in various styles like Hyderabadi Biryani, Lucknawi etc each with its own distinctive regional touch. Biryani is usually served with raita,korma or curry.

Ingredients
1/2 kg Basmati rice
Mutton 1/2 kg
2 big size onion, 4 tomato, 3 green chilly, thinly slices
Pudina and Coriander leaves as per ur requirnment, finely chopped
Ginger, garlic paste 2tbs
2tbs red chilly powder, 1tbs turmeric, 1tbs coriander powder, 1tbs garam masala
1cup curd, 2tbs lemon juice
Bay leaves 3 to 4, 2 small elaichi (Cordamom)
Oil as per ur requirment
Salt as per taste

Cooking method

Wash and Soak the basmati rice for at least 8 to 10 minutes, Wash and cut the mutton and set it aside.
Heat up the pressure cooker add oil, elaichi, tejpatta, leave till it become's brown, Add onion, ginger garlic paste fry for 2mints, then add mutton, turmeric, and salt, fry it till the mutton starts leaving oil, Then add the all masala's stir it for 50sec, Add tomato, curd, lemon, green chilly, pudina and coriander leafs cook for 2 to 3 whistle, in a medium flam (NOTE DONT ADD ANY WATER IN THE CHICKEN) In a mean time, Half boil the rice in a seprate pan. add water in to rice as per it required's, Allow the pressure to go completely from the pressure cooker, Then in a big pan add the mutton and the rice mix it up slowly..
Cover the lid and cook till the rice is completely cooked in a low flame.
Serve it hot with (Raita)
Delicious Mutton Biryani is ready to serve....

Roasted Mutton Liver

This dish i had when my Elder-bother-in-law cooked and it was so tasty. From that time i have developed taste for eating mutton liver , He is a master in cooking specially when he cooks non-veg there is not even a single day when every body had not lick their plates. I have learned many non-veg dishes from him and i will try them soon, so that even you guys can also try the recipe. I learned this recipe from him only and it was very tasty but still i feel he cooks the best... All this credit goes to him for being my very good teacher...

Ingredient's

200 gram of Mutton Liver

1onion, 3 green chillies, coriander leafs

1/2 tbsp black pepper, 1tbsp ginger garlic paste

1/2tbsp red chilly powder, 1/2tbsp turmeric, 1/2tbsp garam masala

3tbsp Oil and Salt to taste

Cooking Method

Marinate the liver with all powder masala and little bit of salt, and keep it in refrigerator for 1 hour

Make a paste of onion, green chillies, coriander leafs, black pepper and ginger garlic paste, to a smooth paste. Heat deep frying pan and add oil, when the oil is hot add the masala paste and fry till it gets golden brown, after that add the marinated liver and salt then cook till it is completely cooked.

Garnish with chopped coriander leafs and Serve with Roti or as a Side Dish.

Mutton Bone Stew

Ingredient's
250 gram of mutton with bone or boneless
1 onion, 2 green chillies, 4 garlic cloves, chopped finely
2tbsp finely chopped coriander leafs, and 2 tbsp of finely chopped mint leafs
1tbsp of ginger garlic paste
1/2tbsp turmeric, 1/2 tbsp mustard seeds
Oil and Salt as per taste

Cooking Method
In a pressure cooker add oil and mustard seeds, when they splutter, add onion and green chillies fry it to golden brown then add ginger garlic paste, mutton and salt fry to atleast 5 minutes, then add turmeric, coriander leafs, mint leafs and 2 to 3cup of water, add salt if needed, close the pressure cooker and allow 3 whistle..
Serve hot hot as a soup or with plain white rice.

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.

Goat Liver Fry

Ingredient's
1/2 kg liver, cut in to medium pcs
1 onion, 3 chillies, few coriander leafs, chopped finely
1/2tbsp turmeric, 1/2tbsp red chilly powder, 1/2tbsp coriander powder
1/2tbsp mustard seeds
3 cloves, 10 to 15 curry leafs
Oil, and Salt to taste

Cooking Method
In deep frying pan add oil, mustard seeds, cloves and curry leafs, sauté for few seconds, then add onion and green chillies fry for 2 minutes, now add liver and salt, fry till it starts living oil, then add red chilly and coriander powder, after few seconds add chopped coriander leafs, and cook for another 5 to 6 minutes.
Liver fry is ready to serve. Serve with Roti or as a Side Dish