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Mutton Mince Curry

Mutton Mince Curry


Lamb mince/Kheema – 500 gms

Onion – 2 (chop 1 roughly and the other finely)

Tomato – 1 chopped

Yoghurt – 1 cup

Curry leaves – few

Turmeric powder – 1/6 tsp

Red chilli powder – 1 tsp

Coriander powder – 1/2 tsp

Salt – as per taste

Oil – 3 tbsps

W.G.M. (Bay leaf – 1,Cloves – 3,Cinnamon- 1 pc,Cardamom – 2)

For Masala paste,Grind the Below

Ginger – 1” piece

Garlic – 4-5 cloves

Few roughly chopped onions

Green chilli – 1

Black Pepper corns – 7


Wash the mince well and place in a large strainer  to drain the water.

Heat a pan and add oil, drop the W.G.M and stir till they get swollen,immediately add the chopped onion and saute for a couple of mins and add the ground masala paste and fry till slightly brown,sprinkle 2 tsps of water  in between to avoid sticking to the pan.

Now add the drained mince and stir fry well till almost the water evaporates,sprinkle the powder spices and salt .fry 3-5 mins.

Add the chopped tomatoes and curd/yoghurt and cook on low heat covered for 4-5 mins.Stir in between,drop in the fresh curry leaves and cover till done.

This curry is a bit dry type.Transfer into a serving dish and serve as a main dish with rice and rasam or with chappatis.


While preparing non veg dishes,always take proper care to avoid contamination.so keep your chopping boards seperate for vegetables and meat and wash well and dry them before storing,even the strainers or colanders.

When marinating the meat always cover tightly and place in the refrigerator.


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