MUTTON KEEMA | MUTTON KHEEMA RESTAURANT STYLE RECIPE | KEEMA MUTTON

MUTTON KEEMA

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:

ItemsQuantity
Green Cardamom2
Cloves3
Cinnamon2 small stick
Black Cardamom1
Black Peppercorns8

Other Ingredients:

ItemsQuantity
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 Chilies1 tsp
Lemon Juice1 tsp
Turmeric Powder1 tsp
Red Chili Powder2 tsp
Kashmiri Red Chili Powder1 tbsp
Coriander Powder2 tsp
Black Pepper Powder1/2 tsp
Garam Masala Powder1/2 tsp
Kasuri Methi (dried fenugreek leaves)1/2 tsp
Ginger (julienned)1 tbsp
Hot water1 cup
Salt1 tsp (as per taste)
Sugar1 tsp
Olive Oil4-5 tbsp
Butter1 tbsp
Coriander Leaves1 tbsp
*tsp-teaspoon; tbsp-tablespoon*

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.
MUTTON KEEMA

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