Military Hotel Style Mutton Keema Gojju Recipe (Mince Meat Curry)

Mutton mince gojju or curry served for rice or roti, across all military hotels in Karnataka.  This is a very simple dish which can be prepared at home. What sets this curry apart is its combination of various spices and freshly ground masala which adds to flavor and taste. 

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Ingredients:

For Masala Paste:
1/2 Onion Sliced
3 Green Chilies Chopped
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
2 Whole Star Anise
4 Cloves
3 Pods Cardamom
1 Inch Stick Cinnamon
1 Tomato
2 Tbsp Water
2 Tsp Oil


Prepare Bone Broth:
200 Gram Mutton Bones
1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
Salt as per taste
2 Cups Water

For Curry: 
Mutton Keema 500 Grams 
1 Finely Chopped Onion 
3 Green Chilies Slit
1 Tbsp Coriander Powder
1/2 Tbsp Ginger and Garlic Paste
1/2 Cup Cooked Peas
1/2 Cup Water
1 Tbsp Oil
2 Tbsp Ghee 
Garnish with mint, coriander and lime juice...

Prep Up:
We need to cook the green peas in 1/2 cup water and reserve.
Heat a wok on medium flame with 2 tsp oil or ghee start adding the ingredients for masala and start frying. 

Add 1/2 Onion Sliced, 3 Green Chilies Chopped, 1 Tsp Fennel Seeds, 1 Tsp Cumin Seeds, 2 Whole Star Anise, 4 Cloves, 3 Pods Cardamom, 1 Inch Stick Cinnamon fry these ingredints on low flame until onions turns transparent. Add 1 Tomato and cook until the tomato is softened. Add all the fried ingredeints to mixer grinder with 2 tbsp water grind to form smooth paste reserve.

To prepare bone broth we need to heat a pressure pan on medium flame. Add 200 gram washed and cleaned mutton bones, add 1/2 tbsp ginger and garlic paste, 1 tbsp chilly powder, 1 tbsp turmeric powder, salt as per taste and 2 cups water, cover and cook for 3 whistles until the bones are cooked.

Method:
Once the bone broth is ready we can discard the bones or use them in the curry its totally your preference.

Add the mince meat to the cooked bone broth add water and salt if needed cover and cook the meat for 3 whistles or until well done.

Heat a wok with 2 tbsp oil and 2 tbsp ghee. Add 1 Finely Chopped Onion and 3 Green Chilies Slit fry until onion turn golden brown. Add 1/2 Tbsp Ginger and Garlic Paste and 1 Tbsp Coriander Powder and ground masala paste, fry until raw flavor has gone.

Add 1/2 Cup Cooked Peas and 1/2 Cup Water bring the masala gravy to a rapid boil. Add the cooked meat along with the bones to the bubbling gravy reduce the heat allow excess moisture to evaporate serve the gravy in semi thick format...Garnish with mint coriander and lime juice serve hot with roti or rice...Enjoy 😋