Street style mutton mince and green peas curry slow cooked in a wok with Indian spices. Ideal curry to be served with roti and naan.
Kadhai Kheema is more like a street style or a restaurant-style of making a mince curry. If you watch the video and observe carefully the whole procedure, you will notice that I have not added a drop of water or any tomatoes for that matter. The mince cooks in its own juices along with yogurt which helps it with some moisture.
If you check out my previous post of mince curry called Kheema Karela which was a very big hit, I have used tomatoes instead of yogurt. Here mince cooks and tenderizes while cooking with tomatoes and does not need any water to be added.
There is no need of cooking mince in a pressure cooker as I find most of the people doing it, which again needs water to keep the mince from drying out. By slow cooking method or ‘Dum’ cooking the curry with all the spices on low flame, does all the magic and gives you the results of a restaurant-style Kheema.
You can cook this curry with vegetable oil as well, but ghee gives more richness and a royal flavor to the curry. Lemon juice is an optional ingredient here because the yogurt which I have used is quite sour and does not require extra sourness.
Kadhai Kheema ~ Mutton Mince & Green Peas Curry
Ingredients
- 500 grams mutton mince
- 2 medium onion chopped
Whole spices
- 1 brown cardamom
- 1 stick of cinnamon 1-inch
- 1 teaspoon cumin seeds
- 3 dry red chilies
- 6 curry leaves
- 1 teaspoon ginger & garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ cup chopped mint leaves
- 1 cup yogurt
- 1 cup green peas
- ½ teaspoon garam masala powder
- 6 whole green chilies without chopping
- ½ cup chopped coriander leaves
- 1 tablespoon lemon juice optional
- 1 teaspoon salt
- 2 tablespoon ghee clarified butter
Instructions
- Heat ghee in a large kadhai or saucepan. Add whole spices, dry red chilies, 1 teaspoon cumin seeds, and curry leaves. After a few seconds add chopped onion and fry until light golden in color.
- Add mutton mince and fry with onions for a couple of minutes and then add ginger garlic paste, red chili powder, coriander powder, turmeric powder, mint leaves, yogurt, salt, and mix everything together till mince is well combined with all the ingredients.
- Then add green peas. Cover the saucepan and cook on low heat for 20 minutes or till mince is fully done.
- Finally, add garam masala powder, lemon juice, chopped coriander leaves, and whole green chilies. Cover and cook for 3 to 4 minutes and then serve hot with roti or naan.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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