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Mutton platter

Priyadharshini Selvam
15 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Mutton platter RECIPE

Residing country: Malaysia. 3 recipes using mutton in one plate. Mutton rasam, kheema balls and mutton vada.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • South Indian
  • Pressure Cook
  • Boiling
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. Mutton rasam :
  2. Mutton – 1/2 kg chopped into small pieces
  3. Turmeric Powder – 1 tsp
  4. Chilli Powder – 1 tsp
  5. Salt to taste
  6. Curry leaves – 2 sprig
  7. Tomato – 1 medium size chopped
  8. Coconut Oil – 1 tblspn
  9. Coriander Leaves for garnishing
  10. For Grinding:   
  11. Shallots – 4 peeled and sliced
  12. Garlic 6 cloves
  13. Cumin Seeds – 1 tsp
  14. Whole Pepper – 1 tsp
  15. Kheema balls:
  16. Mutton Keema – 250 gms
  17. Coriander leaves – 1/2 cup
  18. Ginger – 2″
  19. Garlic – 4-5 cloves
  20. Green Chilies – 3 medium
  21. Red Chili powder – 1 tsp
  22. Coriander Powder – 1 tsp
  23. Salt to taste


  1. Mutton Rasam:
  2. Take mutton, salt, turmeric powder in a pressure cooker. Add in 2 cups of water and pressure cook it for 10 whistle, simmer for 10 mins, turn off the heat and let them steam go all by itself. 
  3. Open the cooker, Now drain the mutton and stock.
  4. Take the grinding ingredients in a blender and crush them
  5. Heat oil in a kadai. Add the ground masala and mix well. Add in tomatoes, curry leaves and saute once.
  6. Add in turmeric, chilli powder and salt. Mix well. Now pour in the stock and bring it to a boil.
  7. Once it reaches boil, turn off the heat and add coriander leaves.
  8. Kheema balls:
  9. Wash and drain the keema really well. The keema should be really dry. In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water
  10. Then add chilli powder, salt, half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste. Remove and make balls of ping pong size.
  11. Divide the entire batch into equal size balls. Heat a pan with water, when it starts to boil, simmer and gently drop in the keema balls and cover. It takes about 10 – 12 mins to get cooked.
  12. Heat a small pan with just enough oil for saute frying the balls. Splutter mustard seeds and curry leaves and add the boiled balls to it give a nice mix and serve.
  13. Mutton vada:
  14. Deep fry the Keema balls before boiling in vada shape to make mutton vada

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Payal Singh
Payal Singh   May-28-2018

Deliciously amazing!

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