Kheema (Minced Meat) curry

Hubby is from rayalaseema and is very fond of any type of mutton curry with ragi sankati; He always says his mom prepares the best curry; I took it as a challenge(as we all feel, hubby should only praise his wife but not mommy ;) ) and prepared this mutton kheema which surely got me great appreciation from hubby; To impress him to the max, I have served this with ragi sankati :)

Ingredients:

1.    1.5 lb Minced meat (Kheema), wash and drain

2.    Large Onion, finely chopped - 1

3.    Green Chillies, finely chopped – 3

4.    Curry Leaves - few

5.    Ginger Garlic Paste – 1 tbsp

6.    Turmeric – ¼ tbsp

7.    Tomatoes, finely chopped – 2

8.    Salt, to taste

9.    Chili powder – ½ tbsp

10. Water – 1 cup

11. Cooking oil – 2 tbsp

12. Garam Masala – ½ tbsp (Grind 1” cinnamon, 3 cloves and 1 cardamom to powder)

13. Masala powder – (Dry roast ½ tbsp of coriander seeds, cumin seeds, fenugreek seeds and Poppy seeds; and grind into fine powder)

14. Cilantro – 2 tbsp

Method:

1.    Heat oil in a pressure cooker, add curry leaves, green chilles, onions and sauté till the onions turn light golden color;

2.    Add ginger garlic paste, fry for 2 to 3 mins;

3.    Add turmeric powder and meat, combine well and cook on high without lid for 5 to 6 mins; Stir continuously; Water starts to ooze out from meat;

4.    Add masala powder, tomatoes, salt and chilli powder; combine well and cook on medium flame for couple of minutes;

5.    Add water, cover with lid and pressure cook till 4 to 5 whistles;

6.    Turn-off heat and let the meat cook on remaining pressure inside cooker;

7.    Open the lid, add few cilantro leaves and garam masala powder, cook on medium flame until you get desired consistency; You can keep it semi-gravy or complete fry based on your preference; I prefer to have it little gravy to go well with rice;

8.    Turn-off stove and garnish with cilantro;

Notes:

1.    If you not using pressure cooker, you might need to add more water(may be 2 to 3 glasses extra) and it takes long time for meat to cook well;

2.    You can also add few mint leaves while u pressure cook, it gives nice aroma to the curry;