How To Make Karnatakas Famous Keema Curry At Home

Unplanned meals stops can typically be extra enjoyable. My solely go to to Jai Bhuvaneshwari Military Hotel at Kirangoor close to Srirangapatna (near Mysuru) was an impromptu cease sparked by heavy visitors on a street journey from Bengaluru to Mysuru. I had heard about this nondescript eatery from a few of my pals in Mysuru however didn’t assume I might have time to cease right here. I had fairly a number of spots to go to in Mysuru however glad that I made time to take a look at the restaurant’s widespread mutton dishes. The time period army lodge has been used for many years in Bengaluru and Mysuru for eating places that primarily serve non-vegetarian delicacies.

It could be an unassuming restaurant, however it’s a native legend of kinds. Jai Bhuvaneshwari has a loyal legion of followers that additionally contains Kannada film stars who’ve in all probability made deliberate stops at this army lodge. The Mandya-Mysuru area is well-known for its meaty dishes, and this eatery has a protracted checklist of mutton dishes, together with mutton chops, mind fry, and the scrumptious mutton curry. Some of those dishes style finest with ragi mudde (finger millet balls). If there’s one motive I might return to Jai Bhuvaneshwari, it’s the keema curry.

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Beegara oota is a marriage custom in Karnataka the place the groom’s household hosts a non-vegetarian lunch or dinner for family and friends. Think of it as a celebration of two households coming collectively. Mutton dishes are staples at this huge fats marriage ceremony lunch. I’ve tried this and mutton ball curry (kaima or keema unde saaru) at eating places and houses. Many institutions in and round Mysore and Mandya use meat from the area’s well-known Bannur sheep. It is among the most prized meats in Karnataka; Bannur sheep are recognized for his or her tender, juicy, and flavourful meat. The breed has existed for over 500 years and has been selectively bred by native farmers to go well with the area’s environmental circumstances.

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The keema curry is a comparatively easy dish, particularly in the event you can supply the appropriate mutton (even when it isn’t from Bannur). This dish works equally effectively with rice, poori, chapati or ragi mudde. You also can attempt it for Sunday breakfast with idli or dosa.

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Keema Curry Recipe – How To Make Karnataka’s Keema Curry

Ingredients

• 500 grams keema (minced mutton)
• 1 bay leaf
• 2 cloves
• 1-inch cinnamon stick
• 1 cardamom
• 1 star anise
• 1 tbsp fennel seeds
• 1 tbsp ginger (finely chopped)
• 1 tbsp garlic (finely chopped)
• 1 inexperienced chilli (finely chopped)
• 2 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 1 tbsp pink chilli powder
• 1 tbsp garam masala powder
• 1/2 tbsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp black pepper powder
• 1/4 cup coriander leaves (finely chopped)
• 2 tbsp cooking oil
• Salt to style

Method

1. Wash the minced meat. It is finest to clean it twice with a bit turmeric and preserve apart.
2. Heat oil on medium flame (use a stress pan or cooker). Add in all the entire spices and look ahead to them to sizzle.
3. Add the ginger, garlic, and inexperienced chilli to the spice combine. Add the onions and cook dinner till clear.
4. Wait till the onions are effectively cooked earlier than you add the tomatoes. Cook till the tomatoes flip mushy.
5. Add all of the spice powders after which add the mutton keema. Stir effectively earlier than including two cups of water and salt to style.
6. Mix effectively and stress cook dinner for 2 whistles (or longer if you would like it finished effectively) and switch off the flame.
7. Allow the stress to launch naturally, then open the cooker. Garnish with chopped coriander. You also can add a teaspoon of gingelly (sesame) oil for the right end.
8. Serve sizzling keema curry with steamed rice, dosa or poori.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch bins are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely obtained stronger as I’ve explored culinary cultures, avenue meals and advantageous eating eating places the world over. I’ve found cultures and locations by culinary motifs. I’m equally enthusiastic about writing on client tech and journey.