Kheema Mutti Curry

Ingredients:

For Kheema Mutti

For the Gravy

Instructions:

For Mutti

Wash and squeeze all the water from kheema. It should be dry & crumbly.
Grind 1/2cup Putnalu/Dalia into fine powder
Grind Coriander leaves, 2 Green Chilies & Mint leaves into a fine paste
In a mixing bowl, add 1lb minced meat, Putnalu/Dalia powder, green chili paste, 1tsp Red chili powder, 1/2tsp Coriander powder, 1/4tsp Garam masala, Salt as needed and mix all the ingredients well
Grease your hands with little oil and make small mutti balls
In a wok, add oil for deep frying and heat it
Drop the mutton balls carefully into the oil one by one
Fry till they turn golden brown color
Take them out and place them on a tissue paper

For Gravy

Heat oil in a pan. Add onions & fry till golden brown.
Add ginger garlic paste, turmeric powder & fry for a minute or so.
Turn off the stove
Once it is cooled down, grind the onion mixture into fine paste
Blanch 1/2cup of cashews and grind them into a fine paste
In a wok, heat oil and add the onion paste, cashew paste, 1tsp Kashmiri red chili powder, 1/2tsp coriander powder, 1/2 tsp garam masala powder and salt to taste. Let it cook for 5minutes
Now add 1/2cup of beaten curd. Mix it will and cook for 5minutes
Add 2cups of warm water and let the gravy come to a boil.
Now add the Kheema balls to the gravy
Let it cook for 5minutes
Add 1/4cup of heavy whipping cream
Mix well & turn off the stove
Garnish with Coriander leaves & fried onions

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