Kothu Kari | Mutton Kheema Curry | Non Veg Recipes

Kothu Kari, a delicious and easy to make side dish with minced mutton. We have been making this for decades in our home and it's another one of the signature dish of my grandma. In this recipe, the flavors and spices are subtle and it's looks more like egg podimas, so we usually serve this with kara kulambu or sambar, those combinations are amazingly well. If you're wondering how the mutton would taste with sambar or with veg curry, you can have it with rasam, thats also a another great choice, but trust me, with sambar or kara kulambu it tastes so good. 
Coming to the recipe, i have the pictures of this recipe in my draft for a while. Last month when amma had prepared this kothu kari, i clicked pictures to post here. But after with all the packing and making travel plans, i couldn't find time (read as not interested :-)) to sit and write the recipe. As i mentioned in my previous post about our moving plan to new place, after 5+ months of pampering at India, now we're moved to Canada. Things are getting slowly settled and it may take another couple of weeks to post here regularly. Mean time, give it a try on this simple and delicious kothu kari recipe. 

Kothu Kari | Mutton Kheema Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Mutton Kheema - 100 gms
Shallots - 20 to 25
Green chili - 2 
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 2 tsp
Sesame oil - 1 tbsp
Cinnamon - 1/4 inch piece
Cloves - 2 
Cardamom - 1
Salt - to taste
Grated coconut - 1/4 cup
Curry leaves - 1 spring
Coriander leaves - few

Procedure

First clean the mutton kheema in the running water for 3 times, drain the water and keep it aside. Peel the shallots.Chop the shallots and green chilies into small pieces. Heat a kadai with oil, add cinnamon,cloves & cardamom into it, let it saute for 30 secs.Then add the shallots,green chili, saute till the shallots became translucent then add the mutton, ginger garlic paste and turmeric powder. Saute it in the oil for 2 mins, then add 1/2 cup of water and cover cook the mutton.Once the mutton is almost done, add the salt and garam masala and let it cook until all the moisture evaporates. Next add the grated coconut, curry and coriander leaves. Give a good mix, let it be in flame for 2 more mins and then switch off the flame.Tasty Mutton Kheema Curry/Kothu Kari is ready to serve. We had it with kara kulambu and kootu.

Notes:

• Unlike other non veg dishes, it has very mild spices only. 
• Sesame oil gives great flavor to this curry.
• You can serve this as side dish along with sambar, rasam & kara kulambu too.
  

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Mutton Curry with Chana Dal | Mutton/Lamb Curry | Non Veg Recipe

Mutton Curry with Chana Dal, a traditional curry made from mutton/lamb, chana dal and other veggies. Many may think that mutton with dal is a weird combo, but trust me, this is one of the tastiest curry i have tasted so far. We have been making this curry in our family for generations. My aachi(grandma) was a expert in making this curry and we all quite fond of her mutton curry.
Aachi(grandma) used to cook the mutton in open pot,that was before pressure cooking era. So here in the recipe, i have used pot to cook  the mutton, in that way you can make sure that all the veggies, dal and mutton are cooked perfectly. But if you're in short of time, you can very well cook the mutton alone in pressure cooker to speed up the process .

Mutton Curry with Chana Dal

Preparation Time : 20 mins | Cooking Time : 50 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Lamb/Mutton - 1 lb
Chana Dal - 2 tbsp
Potato - 1
Drumstick -1
Pearl onion - 7
Tomato -1
Ginger Garlic paste - 1 tbsp
Red Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Sesame Oil - 1&1/2 tbsp
Cinnamon stick - 1 inch piece
Cloves - 4 
Cardamom - 2
Salt - to taste
Curry leaves - few
Coriander leaves - few
To grind 
Grated Coconut - 1/3 cup
Fennel Seed - 1/2 tsp

Procedure

Soak the chana dal for 20 mins. Peel the onions, chop the tomato and potato into small cubes,cut the drumstick into 1&1/2 inch pieces & slit them vertically.Heat the kadai with oil, add cinnamon,cloves and cardamom & fry it in oil for 30 secs.Add onions and curry leaves,saute till the onions becomes translucent, then add the cleaned mutton pieces and saute in the oil till the outer surface of mutton pieces changes its color.Add the ginger garlic paste and saute till the raw smell leaves and then add the tomatoes.Add 1 cup of water and cover the kadai with lid and cook it for 10 mins.Then add the chana dal.Add all spices(turmeric,red chili and coriander powder), mix well and cover cook the mutton.Once the mutton is half done, add the potatoes and drumsticks and again cover cook all together.Once mutton and other veggies are cooked well,add salt. Grind the ingredients listed under "To grind" into smooth paste.Add the coconut paste into the curry and mix well & cook till oil separates on the top.That's it,Traditional Mutton Curry is ready. Sprinkle some coriander leaves on top while serve.

Notes:

• Mutton takes minimum 40 mins to cook in open pot.
• Add salt once the mutton is well cooked, otherwise it takes very long time to cook the mutton.
• We like non veg curry as bit spicy,so added 1 tsp of chili powder, if you don't want that much spicy add 3/4 tsp of chili powder.
  

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Lamb Liver Masala | Liver Pepper Masala | Eeral Pepper Masala

Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and  flavored with Indian spices. It goes well with rice and rasam. In my school days, i like lamb liver more than the lamb pieces and in those days, Amma make this lamb liver masala with little spice for us.

I remember that my grandma used to say that it's good for growing kids and blood production(Yep, the liver has good amount of iron(41%), that helps in blood production,i came to know this by recent reading),still i don't know how she knows that information in those days.

Though it has high fat content, the nutritional values in lamb liver are good for growing kids and helps to prevent iron deficiency and for adults, nothing harm would come, if you include in your diet occasionally.

Lamb Liver Masala

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Lamb Liver Masala, Eeral Pepper Masala, Liver Pepper Masala, Aattu Eeral, Goat Liver Masala Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and flavored with Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Lamb Liver/Eeral - 200gms
Pearl onion - 7
Big onion(medium size) - 1/2 
Tomato -1
Garlic - 4
Ginger paste - 1 tsp 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3 to 4
Cardamom - 2

Procedure

First cut the liver into small pieces and wash it thrice in water and then add some turmeric powder and rub on it well and wash it once & keep it aside until use.Peel the onions(both pearl and big) and chop them roughly,cut the tomato & garlic into small pieces.Heat the kadai with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.

Then add the onions ,curry leaves & garlic one by one and saute till the onions becomes translucent.

Add the ginger paste and saute for 30 secs and then add the tomatoes and saute till it becomes mushy.

Now add the liver pieces and saute till the outside turns white,then add all the spices (turmeric,chili,coriander powder) & salt.

Add enough water and cover the kadai with lid and cook till it becomes soft.Then add the pepper powder and garam masala powder and mix it well.

Finally add some coriander leaves and switch off the flame.

That's it ! Tasty & Spicy Lamb Pepper Masala is ready.

Related:How to make Mutton Sukka

Notes:

• Add more or less water as per the consistency you prefer.
• It may take approx 18-20 mins to cook the lamb liver in a kadai.
• Instead of cooking in kadai,you can use pressure cooker too & cook it for 3 whistle
• If you want more pepper flavor, reduce the chili powder and add more pepper powder.

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Mutton Sukka | Dry lamb masala

Mutton Sukka , a spicy & dry mutton pieces coats well with flavored indian masala.This can be served along with biryani or with rice & rasam.You can serve this as starters for adherent fans of mutton.

Traditionally, this can be made in open pan for longer time,but now thanks to modern technology, we have pressure cooker, it makes the job easier and it would be ready in 30 mins from the scratch.Don't afraid by looking the ingredients list, it's the usual ingredients available in any Indian pantry.I just split the ingredients list  as two, just to make sure that both mutton and masala season well.

Mutton Sukka

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Dry Curry | Recipe Cuisine: India
Mutton Sukka, Dry Lamb Masala Mutton Sukka , a spicy & dry mutton pieces coats well with flavored indian masala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
To cook mutton
Lamb/Mutton(boneless) - 200 gms
Pearl onion - 4
Ginger garlic paste - 3/4 tbsp
Curry leaves - few
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom -1 
Turmeric powder - a pinch tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Gingelly oil -1/2 tbsp
For masala 
Onion -1 
Tomato - 1
Ginger garlic paste - 1/2 tbsp
Turmeric powder - a pinch tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 1
Coriander leaves - few
Gingelly Oil - 1  tbsp

Procedure

To cook mutton
First clean the mutton,chop into medium size piece and wash the mutton with turmeric powder & keep aside.Peel the small onions and chop into small pieces. Heat the cooker with oil, add cinnamon,cloves & cardamom , fry it for 30 sec.

Add the pearl onions & mutton pieces,saute it in oil for 1 min,then add the ginger garlic paste, saute till the raw smell leaves,then add the spices (turmeric, red chili & coriander powder ) & salt.Mix well with mutton.

Add enough water(just to immerse mutton), cover the cooker, put on lid and cook till the mutton is well cooked (i cooked it for 3 whistle and then keep the flame in low for 10 mins).  

To prepare masala
Cut the onion into thin slices and tomato into small pieces.Heat the kadai with oil, add the cinnamon,cloves and cardamom,fry it for 30 secs, add the onions & saute till it becoems translucent.

Add the ginger garlic paste& saute till the raw smell leaves & add the tomatoes.

Then add spices(turmeric, chili & coriander powder) & salt(just for masala ) and enough water & cook till the raw smell of spices leaves and then add the cooked meat.

Keep the flame in medium and cook till all the water evaporates ,at that time, each meat piece of meat coats with masala well. Finally garnish with coriander leaves and switch off the flame.

Tasty and finger licking Mutton sukka is ready.

Related:How to make Dry Kothu Kari / Spicy Kheema Curry 

Notes:

• Make sure that you season the mutton and masala separately.
• You can reduce the chili powder and add pepper powder at the end.
• Sometimes i add 1 or 2 tbsp of grated coconut at the end to enhance the taste. 
• Use boneless mutton for best result.

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Mutton Kuzhambu | Lamb Curry | Mutton Kulambu in pressure cooker

This is the frist recipe with Mutton/Lamb in my space.It's very simple yet delicious kulambu taste great with rice or even with idly,dosa,idiyappam or appam.My mom usually make this kulambu on Sunday morning along with idiyappam and it's really a finger licking dish.
My mom always use gingelly oil and pearl onion for any type of mutton dish.Gingelly oil flavors suites well with mutton,similarly pearl onions gives great taste to any mutton dish.Next time, while making mutton, use gingelly oil and pearl onion, definitely you will get it better.

Mutton Kuzhambu

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Lamb/Mutton - 200 gms
Pearl onion - 7 
Tomato - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Gingelly Oil - 1 tbsp
To Grind
Coconut - 1/4 cup
Cashew - 2
Fennel seed - 1/4 tsp

Procedure

First clean the mutton,chop into medium size piece and wash the mutton with turmeric powder & keep aside. Peel the onion and chopped into quarters, cut the tomato into small pieces.Heat the cooker with oil, add the cinnamon,cloves and cardamom.Fry it for  30 sec.Then add onion & curry leaves ,saute till the onions become translucent,add the mutton pieces,saute the mutton in oil for 1 min,then add the ginger garlic paste, saute till the raw smell leaves.Add the tomatoes, give a quick stir, then add turmeric & chili powder.Add the coriander powder and salt and mix the spices well with mutton.Add enough water, cover the cooker, put on lid and cook till the mutton is well cooked (i cooked it for 3 whistle and then keep the flame in low for 10 mins). In the mean time, grind the ingredients listed under "To Grind" into smooth paste.Once the pressure is automatically released from the cooker, open the lid, keep the cooker in flame again and add the coconut paste. Wash the mixie jar with little water and add it in kulambu.Mix well and bring into boil, keep the flame in low, until the oil floats on the top.Finally garnish with coriander leaves and switch off the flame.Tasty Mutton Kuzhambu is ready to serve.

Notes:

• Pearl onion and gingelly oil gives great taste to mutton kulambu, highly recommend to use this.
• If you want more thicker gravy, soak 1 tsp of poppy seed for 30 mins and grind it along with coconut.
• If you wish, add a tsp of garam masala at the end for extra flavor.

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