A robust and spicy minced mutton curry from Andhra, packed with aromatic spices and a fiery kick from green chilies. This rich, semi-dry dish is perfect with chapatis, parathas, or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
515cal
23gprotein
12gcarbs
42g
Ingredients
500 g Mutton Keema (Minced mutton, preferably with 15-20% fat)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Mutton Keema Kura, Steamed Rice and Cucumber Raita
Aromatic Mutton Keema Kura with fluffy rice and cool, gut-friendly raita. A protein-packed delight!
This andhra dish is perfect for lunch. With 858.6800000000001 calories and 33.25g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (Or to taste)
1 cup Hot Water
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional)
Instructions
1
Sauté Aromatics and Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
2
Cook the Masala Base
Add the finely chopped tomatoes and cook for 6-8 minutes, mashing them with the back of the spoon, until they turn soft and pulpy.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are fragrant and you see oil separating from the masala.
3
Brown the Mutton Keema
Add the mutton keema to the pan. Increase the heat to medium-high.
Using your spatula, break up any lumps and mix the keema thoroughly with the masala.
Sauté for 10-12 minutes, stirring often, until the keema changes color from pink to brown, the moisture has evaporated, and it starts to get lightly browned.
4
Simmer the Curry
Pour in 1 cup of hot water and add salt. Stir everything well to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer for 20-25 minutes, or until the mutton is tender and the gravy has thickened to a semi-dry consistency. Stir occasionally to prevent it from sticking to the bottom.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala and optional lemon juice. This helps retain their fresh aroma.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
Servings
4
Serving size: 1 serving
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
