The authentic flavors of the Indian restaurant style food right inside your kitchen with this delicious and easy Mutton Keema recipe is all you want right now to fight away your week-day blues. A dish that is unusually authentic and mind-blowingly delicious! You can serve this with cooked rice or roti at dinner table and you’ll be delighted to see your family and friends wanting it more.
This Mutton Keema recipe accentuates the taste of authentic keema and makes a mouth-watering masaledaar dish for your party night that you can easily prepare at home with easily accessible ingredients in not more than an hour. So, lets get started!
Cooking time: 1 hour approximately
Ingredients:
Crushed Whole Spices:
| Items | Quantity |
| Green Cardamom | 2 |
| Cloves | 3 |
| Cinnamon | 2 small stick |
| Black Cardamom | 1 |
| Black Peppercorns | 8 |
Other Ingredients:
| Items | Quantity |
| Mutton Keema (minced boneless mutton) | 500 gms |
| Mace (Javitri) | 1 |
| Bay Leaf (cut) | 1 |
| Onions (chopped) | 4 large size |
| Ginger (mined) | 4 tsp |
| Garlic (minced) | 4 tsp |
| Green Chilies | 1 tsp |
| Lemon Juice | 1 tsp |
| Turmeric Powder | 1 tsp |
| Red Chili Powder | 2 tsp |
| Kashmiri Red Chili Powder | 1 tbsp |
| Coriander Powder | 2 tsp |
| Black Pepper Powder | 1/2 tsp |
| Garam Masala Powder | 1/2 tsp |
| Kasuri Methi (dried fenugreek leaves) | 1/2 tsp |
| Ginger (julienned) | 1 tbsp |
| Hot water | 1 cup |
| Salt | 1 tsp (as per taste) |
| Sugar | 1 tsp |
| Olive Oil | 4-5 tbsp |
| Butter | 1 tbsp |
| Coriander Leaves | 1 tbsp |
Preparation:
- Crush the whole spices mentioned above lightly in a mortar & pestle.
- Chop the onions & green chilies and peel and chop the ginger & garlic.
- Chop the coriander leaves for use later as garnish.
- Also julienne an inch of ginger and set it aside.
How to Cook:
- Heat oil in a flat pan, add the crushed whole spices, bay leaf and mace. Stir fry 2-3 minute on medium heat.
- Add the chopped onions, fry until translucent on medium heat, add chopped ginger, garlic and green chilies. Fry on medium heat until onions are slightly brown.
- Add the minced meat (keema), Turmeric Powder, Red Chili Powder and Coriander Powder, mix and fry on high heat for 6-7 mins. fry another 5-6 minutes on medium heat till browned and most of the water has dried up.
- Sprinkle salt and sugar. Sauté 6-7 minutes. on medium heat. Sprinkle black pepper powder, garam masala powder and lemon juice, give a mix and continue to fry on medium heat for 7-8 mins till oil separates.
- Now add 1 cup hot water, give a mix and cover and cook on low heat for around 20-25 mins. on low heat till meat is tender. Remove lid and if not tender you can add more water and cover and cook for another 5-10 mins till tender. keep stirring in between.
- Add 1 tbsp butter, kasuri methi (dried fenugreek leaves), Ginger (julienned) and coriander leaves fry on medium heat for 10 mins. till meat is properly cooked. Serve hot.
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