Chettinad Mutton Keema Podimas Recipe | Mutton Recipes

As a kid I never liked mutton, so my mom would make interesting recipes to make me eat. One such very tasty recipe is mutton podimas....!!! She would make huge quantities and bring to my hostel. Just love them!!! Try this recipe yourself and share your thoughts!!! Now, my DH is very fond of this mutton podimas that no mutton meal is complete without this mutton keema podimas. 

This Sunday our simple breakfast was poori with mutton kothukari curry. I reserved some keema to make this delicious podimas for lunch with mutton kulambu, tomato rasam, kalakki, and rice. Being from chettinad, my mom gets lot of recipe requests and in that way I am blessed to ring her any time for anything and everything...!!Love you amma!! If not for you, I could never have cooked a tasty meal nor this blog.

CHETTINAD MUTTON KEEMA PODIMAS
Recipe Category: South Indian Chettinad | Non Veg 
Preparation Time: 20 minutes Cooking Time: 40 minutes Serves: 4
Ingredients:
Mutton Kheema / Minced Mutton / Mutton Kothukari - 250 grams
Small Onion - 1 cup, finely chopped
Garlic - 4 clove, finely chopped
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 tsp
Salt - to taste
Cashew Nuts - 10 pieces, broken small bits
Oil - 4 tbsp
Ghee - 1 tsp

To roast and ground to a fine powder:
Fennel Seeds - 2 tsp
Peppercorns - 1/2 tsp
Bay Leaf - small piece
Cloves - 4
Cinnamon - 1 piece
Cardamom - 1
Mace - 1 small piece
Star Anise - 1
Red chilli - 2 (Optional)

Method of Preparation:

1. Wash the mutton keema/minced mutton well and squeeze out the water completely. Heat a kadhai/pan, dry roast the mutton keema until the water in it is released and allow it cook till the water is completely absorbed. You can see the change in colour of the mutton keema and completely dry. Remove and let it cool off. In the same kadhai/pan, heat oil, add the finely chopped shallots and garlic, once it turns golden brown, add the mutton keema and saute well.

2. In a food processor or blender, blend the cooked mutton keema/minced meat to smaller bits for 15 seconds.(See the picture).

3. Sprinkle turmeric,chilli powder and salt required. Fry nicely in low flame for about 20 minutes or til the mutton keema is well cooked and blended. In a small pan, heat ghee and roast the cashew nuts til golden brown. Saute well for few minutes.

4. Dry roast the items under roast and grind to a fine powder. Add the ground powder and mix well.  Turn off. Spicy mutton kothukari podimas is ready !!!

Notes:

• You can prepare this with boneless mutton also. 
• Instead of using food processor, you can also smash well the cooked mutton keema with a laddle for a more smaller bits. 
• If using food processor, make sure you blend just for few seconds and it doesn't turn like a paste. 
• You can also skip the process of blending the cooked mutton keema as mutton keema itself goes good for the recipe. 
• You can also just use garam masala instead of the roast and grind powder in the end. My amma uses only garam masala.
• Chop the cashew nuts to small bits. I have actually fried a bit bigger pieces. 
• The spice level is medium. You can suit according to your taste. 
• The lighting conditions vary, the original colour of the recipe is as soon in the final picture.

In Picture: Chettinad Mutton Keema Podimas served with rice and Chettinad mutton kuzhambu.