Amaranth in Mutton Keema Curry

Many southindian classic recipes are forgotten or intentionally avoided to prepare because of the steps involved.  I've recreated this dish which used to be prepared regularly at home.

Amaranth Leaves in Keema Curry Recipe Video in English 

To Prepare Keema:

500 Grams Keema

1 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp Garam Masala

2Tsp Oil

Wash the keema drain and reserve.

To Prepare Amaranth Curry:

1 1/2 Cups Cleaned, Washed and Finely Chopped Amaranth Leaves

1 Tbsp Finely Chopped Mint Leaves

2 Tbsp Finely Chopped Coriander

2 Green Chilies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

1 Onion Finely Chopped

8 Garlic Pods Crushed

1 Inch Cinnamon

2 Cloves

2 Pods Cardamom

1/4 Tsp Each Turmeric, Chilly powder, Coriander powder, Garam masala

1 Pinch Grated Nutmeg

1/4 Tsp Fennel / Sauf

1 Tsp Ginger and Garlic Paste

1 Tsp Ghee

1 Tsp Oil

Salt as required

Lime Juice, Coriander Finely Chopped and Mint Finely Chopped for Garnish...

Method:

Heat a pressure pan on medium flame, add 2 tsp oil.

Once the oil is hot add the washed meat mince along followed by 1 Tbsp Ginger and Garlic Paste, 1/4 Tsp Turmeric Powder, 1 Tsp Chilly Powder, 1 Tsp Coriander Powder, 1/2 Tsp Garam Masala fry the meat on medium flame until the meat releases moisture.

Add 1/2 Cup Water stir well. Add 1/2 Tsp Coarse Salt stir well.

Place the cooker lid and whistle. Cook for 3 whistles until the meat and bones are cooked.

Heat a wok on medium flame with 1 tsp oil and 1 tsp ghee on medium flame.

Add whole spices cinnamon, cloves, cardamom, fennel allow to sputter. When the spices stop sputtering, add finely chopped onions, chilies, crushed garlic, curry leaves and coriander fry the onion till it turns transparent.

Add  spices powders chilly powder, coriander powder, turmeric powder, garam masala and fry for few minutes. Add amaranth leaves and fry for few more minutes.

Add 1/2 cup water and stir well cover and cook the greens till the greens wilt down a bit.

Add the cooked meat stir and cover, cook until the the moisture is reduced a bit.

Garnish the meat with finely chopped coriander, finely chopped mint and few drops of lime juice...stir well and serve the keema curry with steam cooked rice, chapatti or pulao...Enjoy!