Mughlai Mutton Keema

 

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Another staple in North Indian Households, this is my take on a homely Mutton Keema. Unlike other Keema recipes which are more on the drier side, this one is made to be more juicy and moist.
We usually eat Keema with Peas at home, but I use this recipe as an alternative to times where I don't feel like eating peas. However, if you prefer peas, feel free to add them onto this recipe as well. This recipe goes excellent with Maska Ladi Pav as well, the recipe for which will be out soon as well!
Although time consuming, this recipe packs the minced meat juices among other flavors perfectly, leaving you to keep eating more & more.
Accompaniments?
There are a lot of ways to have this Keema. There are traditional ways BUT there are also these new fusion recipes, for which you can use this Keema to make different variants. Traditionally speaking, you can have the recipe with Maska Pav & Breads. But you can also have this filled inside TACOS!
Talking Points!
1. This recipe requires brief marination
The marination and the yoghurt makes the meat juicier and more flavorful. The marinating time for this recipe is only 30 minutes to 1 hour.
2. Make the Masala separate
This requires you to make the masala of onions separately, adding it onto the keema later, for enhanced flavor.
3. Pressure Cooker?
Alternatively, if you don't wait to cook the meat in a Kadhai, you can use a pressure cooker, until 3 whistles or till meat is tender and ready for faster results.
Getting onto the Recipe now!
Prep Time 30 mins
Cook Time 45 mins
Marinade Time 1 hr
Total Time 2 hrs 15 mins
Course Dinner, Lunch
Cuisine Indian, Mughlai
Yields 1 Dish

Equipment

  • Kadhai or a Pressure Cooker

Ingredients
  

For the Marinade

  • 500 g Mutton Keema minced meat
  • Salt to taste
  • 1 tbsp Ginger Garlic Paste
  • ½ tbsp Red Chili Powder
  • ½ tsp Garam Masala
  • 1 tbsp Fresh Coriander
  • ½ tbsp Green Chili Paste
  • ½ tsp Ghee
  • ¼ cup Dahi (yoghurt/curd)

For the Masala

  • ½ tbsp Ghee
  • ½ tbsp Oil
  • 2 tbsp Ginger Garlic Paste
  • ½ tbsp Coriander stems chopped
  • 125 g Onions chopped
  • ¼ tsp Turmeric powder
  • 1 tbsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • ½ tsp Jeera Powder
  • ¼ tsp Black pepper Powder
  • 20 ml Hot water as required

For Mutton

  • ½ tbsp Oil
  • ½ tbsp Ghee
  • ½ tsp Jeera (cumin seeds)
  • 1 Tej Patta (bay leaf)
  • ¼ inch Dalchini (cinnamon stick)
  • Marinated Mutton
  • Prepared Onion Masala
  • Hot water (quantity written in the method section)
  • Small Pinch Garam Masala
  • ¼ tsp Kasturi Methi toasted
  • ½ tsp Lemon Juice
  • 1 Green Chili chopped
  • Fresh Coriander Leaves (chopped) for garnish

Instructions
 

For the Marinade

  • Wash the Keema (minced mutton) well and squeeze out the excess water. Transfer the minced mutton to a decent sized bowl, and add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, green chili paste and ghee. Mix well until fully combined.
  • Further add, thoroughly whisked curd and mix well. Marinate the mutton mince for at least 30 minutes to 1 hour. By the time the mutton is getting marinated you can cook the Onion Masala.

For the Masala

  • Set a pan or a wok on medium heat, add ghee + oil, followed by chopped onions and chopped coriander stems, stir and cook on medium flame for 3-4 minutes.
  • Now add, ginger and garlic paste and cook until the onions are golden brown in color.
  • When onions are almost golden brown, add 20 ml water and continue to cook on medium flame, you can add more water 2-3 times if required & cook until the onions are deep dark brown in color.
  • Lower the heat and add the powdered spices, stir and add a bit of hot water to avoid the masalas from burning, stir and cook well for 4-5 minutes on low to medium heat. Once done, keep aside to cool down.

For Mutton

  • Continue to further cook in the same Kadhai. Add Oil & Ghee and whole spices (Cinnamon Stick, Bay Leaf, Ground Cumin), cook on medium low flame for 1-2 minutes.
  • Now, add the marinated Keema, mix and cook on high flame for 10-15 minutes while stirring continuously. As and when you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next 20 minutes while stirring occasionally.
  • After half an hour of cooking, the moisture will start to evaporate and the fat will start to form on the top, now at this stage add the prepared onion masala and stir well.
  • Continue to cook on medium flame for 10-15 minutes. Next, add 50-80 ml of hot water and cover & cook on low flame for 10-15 minutes. As the moisture will start to decrease again and the fat forms, add 100 ml of more hot water, bring to a boil and cover & cook on medium low flame for 20-30 minutes more.
  • Check whether the mutton is cooked and also check for the seasoning, adjust the seasoning accordingly as per your taste. Now, add garam masala, Kasturi methi and lemon juice, mix well. Next, add finely chopped green chili and finish it with freshly chopped coriander leaves
  • Serve hot and eat fresh with some Breads or Pavs!

Closing Note

A different way of making this Mughlai dish, involving 3 processes: marinating, making the masala and mixing everything together to cook the mutton. 
Here are some more Indian Recipes for you:
Keyword Indian, Keema, Meat, Minced, Mughlai, savory

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