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Jayanthy Asokan
Mutton kheema is mixed with powdered fried gram and other spices, onion and coconut. It made into round balls and then steamed. These kheema balls are added to the kheema broth added kurma.. This dish is very sentimental for me because this is one of my fathers favorite dish. He lost his few teeth during his last stage(80years).He loved mutton alot. My mother used to make this dish which fulfill his love for mutton. Now he's no more. Whenever I make this dish I take extra care to make it perfect. This is one of my Father's all time favorite dish and of course for me too.
Mouthwatering!!!
Grind fried gram in a mixer. Keep the powder aside.
Boil mutton kheema with salt and turmeric powder for 10 minutes.
Drain kheema broth and keep it aside.
Grind all the other ingredients coarsely and mix with cooled cooked kheema. Add coriander leaves.
Add fried gram powder to the mixture.
Make ground kheema mixture into small balls. .
Steam the balls for 15 minutes
Heat oil in a wok. Add chopped onion and saute for a minute. Add ginger garlic paste to it. Let the raw smell disappear.
Add tomatoes to it and saute well. Add chilli powder turmeric powder and salt to taste.
Add kheema broth to the mixture. Let it boil for few minutes.
Grind coconut and fennel seed together with little water and keep it aside.
Add steamed kheema ballls to the boiling broth. Add ground coconut paste to it with a cup of water.
Add coriander leaves for garnishing.
Mutton kheema ballls kurma is ready to serve with hot rice or any Indian breads. My father loves to have with hot plain rice.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Swathi Joshnaa Sathish
Manisha Narkar
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