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Mutton Keema Recipe
Mutton Keema Recipe
Mutton Keema, a rich and aromatic dish made from minced mutton, is a favorite in Indian and Mughlai cuisine. This versatile dish can be enjoyed with roti, naan, rice, or even stuffed in sandwiches and wraps. The blend of spices and succulent minced meat makes it a mouthwatering delight. Whether you're cooking for a special occasion or craving a comforting homemade meal, this mutton keema recipe will not disappoint.
Serves20
Ingredients
- 500 grams minced mutton (keema)
- 2 tablespoons oil or ghee
- 1 large onion (finely chopped)
- 2 tomatoes (finely chopped or pureed)
- 1 tablespoon ginger-garlic paste
- 2 green chilies (slit)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 - 3 cloves garlic
- 2 - 3 cardamom pods
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon cumin powder
- Salt to taste
- 1/2 cup green peas (optional)
- 1/2 cup yogurt
- Fresh coriander leaves for garnish
- Lemon wedges for serving
INSTRUCTIONS
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Prepare the Keema: Wash the minced mutton thoroughly and drain excess water. Set aside.
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Sauté Whole Spices: Heat oil or ghee in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Sauté for a few seconds until fragrant.
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Fry the Onions: Add the finely chopped onions and cook until golden brown. Stir occasionally to ensure even browning.
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Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté until the raw smell disappears.
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Cook the Tomatoes: Stir in the chopped or pureed tomatoes along with green chilies. Cook until the tomatoes soften and the oil starts separating.
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Spice it Up: Add turmeric powder, red chili powder, coriander powder, black pepper, cumin powder, and salt. Mix well and cook for another 2 minutes.
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Add the Keema: Now, add the minced mutton and mix it well with the masala. Cook on medium heat, stirring occasionally, until the keema changes color and absorbs the spices.
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Incorporate Yogurt: Lower the heat and mix in the yogurt. This adds richness and enhances the flavor. Cook for another 5-7 minutes, stirring occasionally.
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Add Green Peas: If using, add green peas and mix well. This adds a slight sweetness and color contrast.
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Simmer to Perfection: Cover the pan and let the keema cook for 15-20 minutes on low heat. Stir occasionally and add a little water if needed to prevent sticking.
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Finish with Garam Masala: Sprinkle garam masala over the keema, give it a final stir, and turn off the heat.
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Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice. Squeeze some lemon juice for an extra tangy flavor.
Tips for the Best Mutton Keema
Always use fresh minced mutton for better texture and taste. Slow cooking enhances the flavors, so be patient. You can add potatoes or bell peppers for variation. Leftover keema makes an excellent filling for sandwiches, wraps, or even parathas.
Conclusion
Mutton Keema is a delicious, comforting dish that brings warmth and flavor to any meal. Its rich, spicy taste pairs beautifully with Indian breads and rice. This easy-to-follow recipe ensures that you get the perfect keema every time. Try it today and enjoy a fulfilling and hearty meal!
