Spicy Mutton Keema: A Flavorful Minced Lamb Delight

Mutton Keema Recipe: A Spicy Delight for Dinner

Mutton Keema, a flavorful minced mutton dish, is a traditional North Indian recipe enjoyed for its rich and spicy taste. This aromatic dish features a perfect blend of spices and herbs, cooked to perfection with tender mutton. Whether you are looking to enjoy it with freshly baked pav or pairing it with soft phulkas or biryani, Mutton Keema is sure to tantalize your taste buds with its bold, delicious flavors.

This recipe makes for a satisfying dinner, offering a rich combination of spices that elevate minced mutton into a fragrant, savory treat. Here’s how you can recreate this classic in your own kitchen.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: North Indian

Course: Dinner

Diet: Non-Vegetarian

Instructions

1. Heat the Oil
   Begin by heating some sunflower oil in a wide pan over medium heat. Once the oil is hot, add cumin seeds, bay leaves, black peppercorns, and cardamom pods. Let them splutter for a few seconds to release their aromatic flavors.

2. Sauté Onions
   Add the finely chopped onions to the pan and sauté them until they turn a golden brown. This step is crucial to bring out the sweetness and depth of the onions, which will balance the spices.

3. Add Ginger-Garlic Paste and Green Chillies
   Stir in the ginger-garlic paste along with the finely chopped green chillies. Sauté the mixture for another 2-3 minutes until the raw smell of the paste fades away and the ingredients blend together.

4. Cook the Tomatoes
   Next, add the chopped tomatoes and mix everything well. Let the tomatoes cook for about 5 minutes, allowing them to soften and form a smooth paste. This creates the base of your keema.

5. Add the Spices
   Once the tomatoes have cooked down, add coriander powder, Kashmiri red chilli powder, cumin powder, and salt. Stir everything well and let the mixture cook on a low flame for 5-8 minutes, allowing the spices to infuse into the oil and tomatoes.

6. Add the Minced Mutton
   Now, it’s time to add the minced mutton to the pan. Stir the meat into the spice mixture and sauté it for 2-3 minutes. Ensure the mutton is well-coated with the spices.

7. Simmer the Keema
   Pour in enough water to cover the mutton and allow it to cook on low heat. Simmer the mixture until the water evaporates, and the keema becomes dry and tender. You may need to stir occasionally to prevent sticking to the bottom.

8. Finish with Garam Masala and Mint
   Once the mutton is fully cooked and the flavors have melded together, turn off the heat and add the garam masala powder. Stir it in, allowing the warmth of the spices to enhance the overall flavor. Finally, garnish the keema with fresh, chopped mint leaves for a refreshing finish.

9. Serve
   Mutton Keema is traditionally served with pav (soft bread rolls) in Maharashtra, but it pairs equally well with phulkas (Indian flatbread) or alongside a fragrant plate of Pakki Mutton Biryani. The rich, spicy keema makes a wonderful accompaniment to these classic dishes.

Tips for the Perfect Mutton Keema:

• Meat Quality: For the best results, use fresh, high-quality minced mutton. You can opt for a lean cut or a mix of lean and fatty portions for added flavor and juiciness.
• Adjust the Spice Level: If you prefer a milder version, reduce the amount of green chillies and Kashmiri red chilli powder. You can also add a bit of sugar to balance the spices if you like a sweeter taste.
• Slow Cook: The key to tender mutton is cooking it on low heat. Let the meat absorb all the spices slowly, which will result in a richer and more aromatic dish.

Nutritional Information (Per Serving)

Mutton Keema is a comforting, flavorful dish that brings together the richness of mutton with a blend of aromatic spices. This recipe, rooted in North Indian cuisine, is perfect for a family dinner or special gatherings. Enjoy it with your favorite bread or rice dishes and savor the warmth it brings to the table.