Mutton Keema And Ribs With Ome Made Devils Arse Hot Curry Masala

Mutton Keema And Ribs With Ome Made Devils Arse Hot Curry Masala
Using OmeMade Devils Arse Hot Curry Masala
Vibrant, spicy and bold
Ribs falling of the bone
Nestled in spicy rich keema
Fresh tomatoes and onions provide the lush base
A curry after the devils own heart

I’ve been waiting for weeks to use this masala… Ome Made Devils Arse Hot Curry Masala.

Thankyou for this amazing spice! Been a long time since I’ve used a curry blend that suits my palate without adding additional spices other than the turmeric and kashmiri chilli powder I added just for colour.

Omemade curry masala

I wanted to use it in a meat dish to really test the heat and spice level. To see how well it infuses into meat and the aroma from the combination of all the ingredients and ratio of spices. I went with mutton mince with mutton ribs. A combination I like. The fat that renders out while pressure cooked adds so much flavour and depth and the much needed fat for the spices to cook out.

I can only say it was really amazing. I used 5 full tsps of the curry blend for a spicy curry for our palate, both me and hubby, and it was most enjoyable! It reminded me of the old homely curries we had as kids. Yes as the name infers! Omemade!!

It’s got the perfect mix and balance of spices. The spices did infiltrate the meat. It tasted delicious, and it just demonstrates how well the masala mix has been combined in its proportions. It was earthy, the curry had good depth, flavour and taste and I can see it being used in many curries.

It’s definitely one that spice lovers will enjoy.

The quantity I used was for 1kg mutton mince and 500g mutton ribs.
The 3 onions contribute to the sweetness and with the addition of fresh ingredients the amount I used was just right for the level of heat we prefer.
Any less would reduce the impact required in order to give you the best flavour. To reduce heat you would compromise I think the earthy and bold taste. So I think if you really can’t take heat then stick with no less than 3 tsps of masala mix.

An amazing blend, one that I know I’ll need to stock up on very soon as it won’t last me long!

There is a bounty of spices and sauces available from the online shop…

But I think you should have a browse at all the wonderful spices, sauces and recipes on the blog;

I’m going to dabble in a few more blends to tickle my taste buds! This one did!


3 med onions
1 bulb garlic minced
2 inch ginger minced
5 peppercorns
2 tbsp oil
1 blade mace
2 cinnamon sticks
3 cardamoms
500g mutton ribs
1kg mutton mince
3 tsp salt
1 tbsp Kashmiri chilli
5 tsp of OmeMade Devils hot curry masala
1 tsp turmeric
3 tbsp dried methi leaves
Handful fresh coriander
3 small tomatoes chopped
1 small green pepper cut into inch chunks
3 tbsp tomato puree
1 small tomato sliced


You will need a pressure cooker for best results. You can cook this stove top too but it will take longer.

Heat the pressure pan and add 2 tbsps oil. Fry till aromatic.
Add the whole spices, garlic, ginger, salt, onions and ribs.

Add the oil and whole spices, fry till aromatic
Add onions, garlic, ginger and salt
Add ribs
Add cup water and pressure cook for 30mins

Add cup of water, place on lid and pressure cook for 30mins. You should find the fat has rendered out nicely from the ribs and separating. The ribs tender but just holding.

Ribs cooked tender
Onions, garlic, ginger are mushy

Stir and add the spices, tomato puree then cook the spices for a good 10 mins on med low untill the oil floats and separates.

Add the spices
Touch of kashmiri chilli and turmeric powder
Add tomato puree
Cook out the spices

Now add the mutton mince, give everything a good stir, break up the mince and cook until the mince is cooked and the ribs are nearly off the bone. Continue to cook until oil floats to surface and all water residue has evaporated.

Add mutton

Add the dried methi, fresh chopped tomatoes and coriander root or stems, stir in and gently cover and cook until the tomatoes break down and oil surfaces. Add half cup of water and simmer untill water has evaporated and oil floats to top.

Dried methi
Fresh tomatoes and coriander stalk
Cook till tomatoes break down
Add half cup of water
Cook gently till water evaporates

Add the last sliced tomato, green peppers and remaining fresh coriander just leaving a tad for garnish, stir and cook uncovered until there is no remaining liquid from tomatoes and oil has split.

Gently dry up

The curry is cooked and ready for garnish and serving…

Garnish with fresh coriander


You can use any good curry powder or Bassar inplace of OmeMade but I highly recommend you give this a try!

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