Kheema Kofta(balls) in Spicy Gravy

Keema* (kheema/ minced mutton) is a meat used widely in India and other Asian countries. One of my neighbors used to make some real ass-kicking spicy meatballs in gravy. My mom never liked it so much I guess and so I basically depended on my neighbor to cook it in order to enjoy it :) One of my aunts tried it and the keema balls used to break in the gravy for the reasons best known to her :)

Sadly, I have not come across this dish in any restaurants either. After coming to the USA, it was hard to find mutton itself, leave alone minced mutton(keema). Since past few years, I have found a place where I get halal meat and I am very happy about it. One of my foodie friend Namita was kind enough to share this wonderful recipe with me and I have stuck with it since then.

Let us check the recipe:

KEEMA KOFTA IN SPICY GRAVY

Ingredients:
For the Gravy Masala:

• 1/2 cup fresh or dry grated coconut (dry roast)
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 4 cloves
• 1 green cardamom
• 1 inch cinnamon, 
• 4-5 peppercorns
• 1 medium onion sliced
• 1 inch ginger 
• 5-6 garlic pods 
• handful chopped cilantro
• 2 tbsp oil to fry
• salt as per taste
  

For Keema Kofta (Balls)

• 1 and 1/4 cup keema
• 2 green chillies (add more if you like spicy)
• 1 tsp ginger garlic paste
• handful cilantro chopped finely
• 1 tsp garam masala
• salt to taste
• 1/4 tsp turmeric (haldi)
• 4 tsp fried gram dal powder (phutani powder)- for binding
• 1 tsp red chilli pwd

Preparation:

• Dry roast the coconut for few minutes and transfer it to the blender.
• In a pan, heat 2 tsp oil and add the ingredients mentioned under gravy masala except onion, roast it lightly and transfer to a mixer/blender, Now in the same pan add more oil and saute onion till golden brown, transfer to the mixer/blender and grind. Keep the gravy masala paste aside.
• Now add all the ingredients under keema balls and grind to make a paste. Take it out and make small balls of equal sizes, you can make around more than a dozen.
• In a pan, add the gravy masala paste and cook till it leaves oil on the sides. Add salt and warm water about a cup or more into the gravy (to make it thin). Slowly add the keema balls in the gravy and let it cook on sim med flame till the keema koftas are done. Stir delicately in between. 
• Serve it hot with roti, bread or rice along with some raita.

njoY!! happY cookinG!!

notes* - Many times Keema and Kheema is used interchangeably.

Health Benefits:
Goat meat contains a lot of vitamins and nutrients needed by the body. It has iron, choline, selenium and vitamin B. There is CLA in goat meat, which is a cancer-preventing fatty acid and it avoids inflammation. There is vitamin B in goat meat, which helps burn fat in your body. In addition, it is also high in protein, and lower in saturated fat than beef. It’s good for you who are on a diet. There are selenium and chlorine in goat meat which is beneficial to prevent cancer. Goat meat contains calcium and is good for the bones.

Kheema Matar Masala Bread/Pav

Mutton Kheema is one of the most favored and loved minced meat available in India. It tastes very delicious when prepared with correct spices. Used to be one of my most favorite dish of our sunday meals. I say sunday because in most households non-vegetarian is cooked during weekends. The flavors, the aroma sends me back in time :) I have found a place here where I can get fresh lamb meat kheema. So once in a while, I indulge in this preparation and enjoy this dish with my family just the way I did when I was a child.
Let's go to the recipe:

 Ingredients:

• 1 lb mutton Kheema (minced lamb meat)
• 2 med size finely chopped onions
• 2-3 med size chopped tomatoes
• 1 tbsp ginger garlic paste (fresh even better)
• whole masala (4 cloves, 1 2inch cinammon stick, 1 cardamom, 4-5 black pepper)
• 1 cup coconut milk (thin)
• 1/2 cup peas (optional)
• handful cilantro
• 1 tsp red chilli pwd
• 1/2 tsp turmeric pwd
• 1/2 tsp cumin pwd
• 1 tsp coriander pwd
• 1-2 green chillies slit ( if you want more spicy)
• 1 tsp meat masala or garam masala
• 3 tbsp oil
• 1/2 lemon juice
• salt to taste

 Preparation:

• In a pan, add 3 tbsp oil, add whole masala and stir for few sec.
• Add chopped onion and saute till light brown color, add ginger garlic paste and saute for couple of minutes.
• Add chopped tomatoes and let it cook till the oil leaves at the sides. Stir in between.
• Now add all the powders, chilli pwd, turmeric, cumin, coriander, meat masala and stir for couple of minutes. 
• Add mutton kheema and mix it nicely with the masala, add salt, 1/2 cup water and let it cook for good 15 minutes on med heat. Keep stirring in between, add water if needed.
• In the meantime get coconut milk ready. I use store bought tin. You can make it at home by grinding coconut and extracting milk.
• Now add 1 cup coconut milk and peas, green chillies and let it cook till done, maybe another 10 - 15 minutes. When you taste it, should melt in your mouth :)
• Squeeze lemon juice and garnish with cilantro. Serve hot with pav or bread or nan or rotis( You can eat it with wheat bread but I like to have it with white bread, once in a while I give in :))

Notes: This method is one of the ways to make Kheema Matar Masala, South Indians also make a masala based on grated coconut where coconut is ground with spices and added to the kheema and it tastes very yummy too. But that recipe some other day! For now enjoy this dish made in a simple manner.
Instead of coconut milk in tin, you can use coconut milk powder too.

Nutrition Facts: Eaten in moderation it can provide benefits in the department of minerals and vitamins. Very good source of iron in the form of heme iron, that's easily absorbed in the body. Has vitamin B-12 which helps in production of red blood cells.