Mutton Keema, Moringa and Dill Leaves Curry Recipe

My Mom's original recipe, we did not find anything similar online or in books, adding drumsticks and dill leaves with keema was a good combination. This recipe is her original thoughts and creation. I enjoyed the traditional flavors and very unique taste. This keema curry pairs well with steam cooked rice or roti.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients:
500 Grams Mutton Keema
4 Drumsticks
1/2 Cup Dill Leaves (Sabsige Soppu / Sozhi Keerai)
1 Large Onion
1 1/2 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
3 Pods Cardamom
1 Star anise
4 Cloves
1 Inch Cinnamon
Salt as per taste
Oil as required

Masala Paste:
1/4 Cup Fresh Coconut
5 Green Chilies
5 Sprigs Coriander Leaves
1/4 Tsp Fennel Seeds
4 Pepper Corns
1/2 Inch Cinnamon
3 Cloves

For Garnish:
1/2 Lime Juice
5 Sprigs Coriander Leaves

Prep:
Chop the drumsticks into 4 inch pieces remove excess fiber while chopping.

Wash the drumstick twice and boil in 3 cups water.

Using a sharp end of a spoon, peel and scrape the drumstick flesh and reserve in a bowl.

Wash and finely chop dill leaves.

Wash peel and finely chop onion.

Prep and reserve ginger and garlic paste.

In a mixer jar add the ingredients mentioned in masala with a splash of water grind and form a smooth paste and reserve.

Method:
Heat a pressure cooker / pressure pan on medium flame with 2 tsp oil.

Add the mutton keema, chilly powder, turmeric powder, coriander powder, cloves, cardamom, cinnamon , star anise, ginger and garlic paste.

Fry the mutton keema for five minutes. Add the onion and dill leaves and fry till onions turn transparent.

Add the cook and scooped drumstick along with the water in which drumstick was cooked.

Stir all the ingredients well. Add a cup of water stir well and add salt as per taste.

Place a cover and whistle, cook for two whistles.

Once the keema has cooked add the ground coconut paste and add water stir well, adjust salt if needed.

Bring to a rapid boil and reduce until the raw flavor from coconut has reduced.

Garnish with lime juice and coriander mix well remove from flame and serve hot with rice or roti...Enjoy 😊