Keema Mutton Recipe | How to make keema mutton
When it comes to some Mutton Recipes, Its always got to be something very spicy, flavorful and mouth watering, Mutton has its own taste which blends together all the spices and flavor in the gravy. Whenever we cook Mutton we always prefer it to be bit spicy as it goes well with the meaty flavor and the fats that it extracts. I also prefer adding some extra mutton fats (soft) while cooking mutton as it enhances the gravy's taste and make its very tasty and flavorful.
Equipment
- Kadhai or Bottom Vessel
- Mixer Grinder
Ingredients
- 500 grams Minced Mutton/Lamb
- 1 Tomato Finely Chopped
- 2 Onions Finely Chopped
- Chopped Coriander Leaves
- 1 Potato Cut in cubes
- 1 tbsp Red Chilly Powder
- ½ tbsp Black pepper powder
- ½ tsp Cumin Powder
- ½ tbsp Garam masala powder
- ¼ tbsp Turmeric Powder
- Salt as per taste
- Oil for Cooking
Green Masala
- 1 tbsp Ginger Garlic Paste
- 4 Nos Green Chillies
- 1 Bunch Coriander Leaves
- Some Mint leaves
Instructions
- Ingredients
- First of all lets make Green Masala paste, For that in a Mixer Jar add Coriander and Mint leavesThen to this add green chillies & ginger garlic paste , Instead of ginger garlic paste you may add chopped ginger and garlic cloves too.Grind it to a fine paste , No need to add water
- Heat oil in a Kadhai, I have taken an iron kadhai. Heat about 2-3 tbsp of OilTip - Using Iron Kadhai help in faster cooking and make the food more tastier than cooking in a non stick KadhaiAdd some whole spices for added flavour - Cinnamon sticks, Star anise, Black peppercorns etc as per your choice and taste
- To the oil now add chopped onions and fry them untill golden brown
- Once the onions are brown add grounded green masala and fry them until the raw smell goes off and turns aromatic.Tip - If the ginger garlic paste is not roasted well then it gives a plungent flavour to the gravy, hence it is very important to roast or fry the ginger garlic paste untill the raw smell goes off.
- Then goes in chopped tomatoes and salt as per taste, Cook the tomatoes till soft and mushyTip - Adding salt while cooking tomatoes helps tomatoes to cook faster
- Once the tomatoes are soft and mushy and cooked well, Add all dry masalas - coriander powder, red chilly powder, cumin powder, black peper powder, garam masala and turmeric
- Now add minced mutton to the masala, ensure the water is all drained out from the mutton
- Mix it together and cook it on a high flame for 5 mins
- Now add half cup water and let it boil on a high flame
- Once it starts boiling , lower the flame , cover it with a lid and cook for 40-45 mins - check and stir occassionally to avoid sticking at the bottom of the vessel
- After around 30 mins , check the mutton and stir it well
- Then add potatoes and cook it for another 10 minsTip - Potatoes are optional, but kheema with potatoes is a tempting combination. You may even add green peas instead of potatoes as per your choice
- Mix and cook it well
- Once the potatoes are cooked , now garnish it with some chopped coriander leaves and mix it well
- Mutton Kheema is ready to be served hot with hot rotis and rice along with onions salad and lemon
Video
Notes
Clean the Minced Mutton well and drain it in a strainer to remove extra water
If you don't get minced mutton, you may mince the normal pieces of mutton in a food processor or a mixer grinder.
If you squeeze some lemon juice over the kheema , it will enhance the taste.