Mutton Thokku is a popular South Indian spicy gravy made using cooked mutton keema. The mutton is cooked twice, once in a pressure cooker with essential spices and then again stir-fried with the gravy for additional flavour. You can serve this delicious dish with naan or rice at parties or casual gatherings. Read on to learn how to make Mutton Thokku.
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A Distinct Recipe for Making Mutton Thokku at Home
In a pressure cooker, mix keema, a tablespoon of ginger-garlic paste, turmeric powder, salt and a couple of glasses of water. Close and cook for about 4 whistles.
In a wok, heat oil and add bay leaf, onion and green chillies. Sauté well until the onion turns golden brown. Add the remaining ginger-garlic paste, sauté until fragrant and then add tomatoes. Sauté until it becomes mushy.
Add the chilli powder, cumin powder, salt and tomato ketchup, and mix well. Once the gravy starts to separate oil, add the cooked keema with stock or water. Increase the heat to high for about 5 minutes and stir occasionally to avoid it from burning. Cook until the gravy thickens.
Garnish with chopped coriander leaves and serve hot with naan or rice.
You can also use tomato puree or paste instead of ketchup or completely skip it.
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Frequently Asked Questions
How long can I store mutton keema in the refrigerator?
You can refrigerate cooked keema for up to 3-4 days in an air-tight container.
Can I use shallots instead of onions?
Yes. You can use diced or halved shallots instead of onions.