Name: Mutton platter recipe by Priyadharshini Selvam at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Mutton rasam :; Mutton – 1/2 kg chopped into small pieces; Turmeric Powder – 1 tsp; Chilli Powder – 1 tsp; Salt to taste; Curry leaves – 2 sprig; Tomato – 1 medium size chopped; Coconut Oil – 1 tblspn; Coriander Leaves for garnishing; For Grinding:; Shallots – 4 peeled and sliced; Garlic 6 cloves; Cumin Seeds – 1 tsp; Whole Pepper – 1 tsp; Kheema balls:; Mutton Keema – 250 gms; Coriander leaves – 1/2 cup; Ginger – 2″; Garlic – 4-5 cloves; Green Chilies – 3 medium; Red Chili powder – 1 tsp; Coriander Powder – 1 tsp; Salt to taste

Ingredients Serving: 4

Mutton rasam :
Mutton – 1/2 kg chopped into small pieces
Turmeric Powder – 1 tsp
Chilli Powder – 1 tsp
Salt to taste
Curry leaves – 2 sprig
Tomato – 1 medium size chopped
Coconut Oil – 1 tblspn
Coriander Leaves for garnishing
For Grinding:
Shallots – 4 peeled and sliced
Garlic 6 cloves
Cumin Seeds – 1 tsp
Whole Pepper – 1 tsp
Kheema balls:
Mutton Keema – 250 gms
Coriander leaves – 1/2 cup
Ginger – 2″
Garlic – 4-5 cloves
Green Chilies – 3 medium
Red Chili powder – 1 tsp
Coriander Powder – 1 tsp
Salt to taste

Instructions

Mutton Rasam:
Take mutton, salt, turmeric powder in a pressure cooker. Add in 2 cups of water and pressure cook it for 10 whistle, simmer for 10 mins, turn off the heat and let them steam go all by itself.
Open the cooker, Now drain the mutton and stock.
Take the grinding ingredients in a blender and crush them
Heat oil in a kadai. Add the ground masala and mix well. Add in tomatoes, curry leaves and saute once.
Add in turmeric, chilli powder and salt. Mix well. Now pour in the stock and bring it to a boil.
Once it reaches boil, turn off the heat and add coriander leaves.
Kheema balls:
Wash and drain the keema really well. The keema should be really dry. In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water
Then add chilli powder, salt, half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste. Remove and make balls of ping pong size.
Divide the entire batch into equal size balls. Heat a pan with water, when it starts to boil, simmer and gently drop in the keema balls and cover. It takes about 10 – 12 mins to get cooked.
Heat a small pan with just enough oil for saute frying the balls. Splutter mustard seeds and curry leaves and add the boiled balls to it give a nice mix and serve.
Mutton vada:
Deep fry the Keema balls before boiling in vada shape to make mutton vada

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