Mince Meat Curry

SpicySpicy Served HotServed Hot
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Mutton mince gojju or curry is a very old southindian side dish 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.


Servings: 3 Preparation time:
  • For Masala Paste:
  • Onions, Raw, Onion 1/2 Onion Sliced
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 3 Green Chilies (Chopped)
  • Saunf Fennel Seed, 1 Tsp Fennel Seeds
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 Tsp Cumin Seeds
  • Chakra Phool Star Anise, 2 (Whole) Star Anise
  • Cloves, Ground, Clove, Lavang 4 Cloves
  • 3 Pods Cardamom
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1(1 Inch Stick) Cinnamon
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 Tomato
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 2 Tbsp Water
  • Canola Oil, Vegetable Oil, Cooking 2 Tsp Oil
  • Prepare Bone Broth:
  • Goat, Raw, Mutton 200 Gram Mutton (Bones)
  • Ginger Garlic Paste, 1/2 Tbsp Ginger Garlic Paste
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 Tbsp Chili Powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1 Tbsp Turmeric Powder
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 2 Cups Water
  • For Curry:
  • Mutton Keema 500 Grams
  • Onions, Raw, Onion 1 (Finely Chopped) Onion
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 3 Green Chilies (Slit)
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 1 Tbsp Coriander Powder
  • Ginger Garlic Paste, 1/2 Tbsp Ginger Garlic Paste
  • 1/2 Cup Cooked Peas
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 1/2 Cup Water
  • Canola Oil, Vegetable Oil, Cooking 1 Tbsp Oil
  • Ghee, 2 Tbsp Ghee
  • Garnish :
  • Mint Leaves, Peppermint, Fresh, mint
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander coriander
  • Lime Juice, Raw, lime juice...

Instructions (Preparation Steps):

  • 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 😋

Cook's Tip:
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.
Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.


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