Coriander Mutton Kheema Masala

Coriander Mutton Kheema Masala is tasty and easy recipe. Mutton Kheema is boiled and sauted with onion and coriander leaves. The aroma from the coriander leaves blends well with mutton to give out a nice tempting recipe. This recipe goes very well with plain rice or any indian bread varieties. I served this recipe with plain rice, Mutton Gravy and Mutton Masala. Mutton Kheema Masala can be served as a side dish with Plain Rice, Roti, Idli or dosa.

Marination time: 10 Min | Cook time : 30 Min | Total time : 40 Min
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste:Spicy

Ingredients

Mutton Kheema – ½ Kg
Onion – 2 or Shallots- 15
Coriander leaves – ½ Cup finely chopped
Ginger Garlic Paste - 1 tablespoon
Turmeric Powder – ¼ teaspoon
Chilli Powder – 2 teaspoon
Coriander Powder – 4 teaspoon
Salt to Taste

Step by Step Photos on how to make Coriander Mutton Kheema Masala

Wash the mutton kheema well. Add the washed kheema into a pressure cooker. Add Salt and turmeric powder. Add required water. Pressure cook for 3 whistles. Simmer the flame after 1st whistle. Switch off after 3 whistles. Wait until the pressure releases on its own.
Open the pressure cooker. We can see some water still remaining. I utilize this water for making Mutton Kheema Soup or Mutton Gravy. Heat oil in a Pan. Add oil. Add mustard seeds and wait until it splutters. Add onion and saute until glossy. Add Chopped Coriander leaves and ginger garlic paste and saute them well. Add the strained mutton kheema and saute for 5 minutes.
Add Chilli Powder and Coriander powder and saute them for 5 minutes. Coriander Kheema Masala Is now ready to serve.
Delicious Mutton Kheema is now ready to be served.

Notes:

- Cleaning kheema is a bit tricky. Since the particles are tiny they tend to wash out in water. Use a fine cloth to drain the excess water while washing.

This is a dry side dish. If you wish to serve with chapathi or roti add half cup of water left out during pressure cooking and make it watery.