How To Make Karnataka’s Famous Keema Curry At Home

Unplanned meals stops can typically be extra enjoyable. My solely go to to Jai Bhuvaneshwari Navy Resort at Kirangoor close to Srirangapatna (near Mysuru) was an impromptu cease sparked by heavy site visitors on a highway journey from Bengaluru to Mysuru. I had heard about this nondescript eatery from a few of my buddies in Mysuru however didn’t suppose I’d 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 well-liked mutton dishes. The time period army resort has been used for many years in Bengaluru and Mysuru for eating places that primarily serve non-vegetarian delicacies.

It is perhaps an unassuming restaurant, however it’s a native legend of kinds. Jai Bhuvaneshwari has a loyal legion of followers that additionally consists of Kannada film stars who’ve in all probability made deliberate stops at this army resort. The Mandya-Mysuru area is well-known for its meaty dishes, and this eatery has an extended record of mutton dishes, together with mutton chops, mind fry, and the scrumptious mutton curry. A few of these dishes style finest with ragi mudde (finger millet balls). If there may be one purpose I’d 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. Consider 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 likely one of the most prized meats in Karnataka; Bannur sheep are identified 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 swimsuit the area’s environmental circumstances.

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The keema curry is a comparatively easy dish, particularly when you can supply the correct mutton (even when it isn’t from Bannur). This dish works equally effectively with rice, poori, chapati or ragi mudde. It’s also possible to strive it for Sunday breakfast with idli or dosa.

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

Substances

• 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 crimson 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

Methodology

1. Wash the minced meat. It’s best to scrub it twice with just a little turmeric and hold apart.
2. Warmth oil on medium flame (use a stress pan or cooker). Add in all the entire spices and watch for them to sizzle.
3. Add the ginger, garlic, and inexperienced chilli to the spice combine. Add the onions and prepare dinner till clear.
4. Wait till the onions are effectively cooked earlier than you add the tomatoes. Cook dinner 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. Combine effectively and stress prepare dinner for 2 whistles (or longer if you’d like it carried out effectively) and switch off the flame.
7. Permit the stress to launch naturally, then open the cooker. Garnish with chopped coriander. It’s also possible to add a teaspoon of gingelly (sesame) oil for the proper end.
8. Serve scorching 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. Faculty lunch containers are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely received stronger as I’ve explored culinary cultures, avenue meals and wonderful eating eating places internationally. I’ve found cultures and locations by way of culinary motifs. I’m equally obsessed with writing on shopper tech and journey.