A Flavourful Minced Meat Delight
There something irresistibly comforting about a well-cooked Mutton Keema. A staple in many Indian households, this dish combines minced mutton with a rich blend of spices to create a hearty and satisfying meal. Whether served with buttery naan, steamed rice, or rolled into parathas, Mutton Keema is a versatile dish that’s perfect for casual dinners or a professional culinary showcase. Ready to master this timeless classic? Let’s dive into the recipe!
Ingredients
For the Keema:
500g minced mutton (keema)
2 tbsp vegetable oil or ghee
1 bay leaf
2 green cardamom pods
1-inch cinnamon stick
1 medium onion, finely chopped
1 tbsp garlic paste
1 tbsp ginger paste
2 medium tomatoes, finely chopped
1 green chilli, finely chopped (optional)
1 tsp turmeric powder
1½ tsp ground coriander
1 tsp cumin powder
1 tsp garam masala
½ tsp red chilli powder (adjust to taste)
Salt, to taste
½ cup green peas (optional)
1 cup water
For Garnish:
Fresh coriander leaves, chopped
A squeeze of fresh lemon juice
Method
Prepare the Aromatics: The Base of Flavour
Heat the oil or ghee in a large pan over medium heat. Add the bay leaf, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add the chopped onions and cook for 6-8 minutes, stirring frequently, until golden and softened. Stir in the garlic and ginger paste, cooking for another 1-2 minutes until the raw smell disappears.
Pro Tip: To achieve a deeper flavour, take your time caramelising the onions—this will form the backbone of your dish.
Spice it Up: Creating Depth
Add the chopped tomatoes and green chilli to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick, fragrant paste. Sprinkle in the turmeric powder, ground coriander, cumin powder, and red chilli powder. Mix well, ensuring the spices coat the tomato-onion mixture evenly.
Why Toast Spices? This step unlocks their aromatic oils, intensifying the overall flavour of your keema.
Cook the Mutton: Building the Keema
Add the minced mutton to the pan. Break it up with a wooden spoon to prevent clumps and mix thoroughly with the spice base. Cook for 8-10 minutes, stirring occasionally, until the mutton browns and starts releasing its juices.
Pour in the water, cover the pan, and let the keema simmer over low heat for 20-25 minutes. Stir occasionally to ensure it doesn’t stick to the bottom.
Add the Peas (Optional)
If you’re using peas, stir them into the keema during the last 5 minutes of cooking. They add a pop of sweetness and colour to the dish, balancing the robust flavours of the mutton and spices.
Finish with Freshness
Once the keema is cooked and the flavours have melded beautifully, sprinkle in the garam masala and give it a final stir. Garnish with fresh coriander leaves and a squeeze of lemon juice for a burst of freshness.
Serving Suggestions
Serve your Mutton Keema hot with soft naan, parathas, or steamed basmati rice. You can also use it as a stuffing for wraps, sandwiches, or even puff pastries for a creative twist. Pair it with a cooling cucumber raita or a crisp salad to round out the meal.
A Call to Culinary Adventure
Mutton Keema is not just a dish—it’s an experience, a celebration of spices and textures. If you enjoyed creating this, why not take your culinary skills even further? Subscribe to our newsletter for exclusive recipes, professional tips, and insights that’ll elevate your cooking game.
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