Mutton Keema Recipe

About Mutton Keema Recipe

Mutton keema, also known simply as “keema,” is a popular and flavorful Indian dish made from minced mutton (goat meat). It is a versatile and beloved dish in Indian cuisine and is often prepared in various regional styles, each with its unique blend of spices and cooking techniques. The word “keema” itself translates to “minced meat” in Hindi, reflecting the core ingredient of this dish.

Mutton keema is known for its rich, savory, and spicy flavors, making it a favorite choice for meat lovers. It can be served as a main course and pairs well with a variety of Indian bread like roti, naan, or paratha, as well as with steamed rice. Additionally, it can be used as a filling for samosas, stuffed bread, or as a topping for biryanis and rice dishes.

The preparation of mutton keema involves sautéing minced mutton with a combination of aromatic spices, onions, tomatoes, and sometimes, other ingredients like green chilies, ginger, and garlic. The choice of spices and seasonings can vary widely depending on the regional influences and personal preferences. Common spices used include cumin, coriander, turmeric, and red chili powder.

Mutton keema is a versatile dish that can be customized to suit varying levels of spiciness, making it accessible to a wide range of palates. It is enjoyed in households across India and is also a popular street food item.

Whether served as a comforting home-cooked meal or found at a bustling street food stall, mutton keema is a delightful and satisfying dish that encapsulates the rich and diverse flavors of Indian cuisine.

Ingredients:

• 500 grams of minced mutton (mutton keema)
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, chopped (adjust to your spice preference)
• 1-inch piece of ginger, minced
• 4-5 cloves of garlic, minced
• 1/2 cup of fresh coriander leaves, chopped
• 1/2 cup of fresh mint leaves, chopped
• 2 tablespoons of cooking oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt to taste
• 1/2 cup of water

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How to Make Mutton Keema Step by Step Guide (Instructions)

• Heat the oil or ghee in a large, heavy-bottomed pan or kadai over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
• Add the chopped onions and sauté them until they turn golden brown.
• Add the minced ginger and garlic, and sauté for another 2-3 minutes until the raw smell disappears.
• Add the chopped green chilies, turmeric powder, red chili powder, ground coriander, ground cumin, and salt. Mix well and cook for a couple of minutes to let the spices toast and release their flavors.
• Add the chopped tomatoes and cook until they become soft and start to break down. This will take about 5-7 minutes.
• Add the minced mutton (mutton keema) and mix it with the onion-tomato mixture. Cook for about 10-15 minutes, stirring occasionally, until the meat changes color and begins to brown.
• Add the chopped coriander and mint leaves. Stir well to incorporate them into the mixture.
• Pour in 1/2 cup of water, reduce the heat to low, cover the pan, and let the mutton keema simmer for about 20-25 minutes. Stir occasionally and add more water if needed to prevent it from sticking to the bottom of the pan.
• Once the mutton keema is cooked and the oil begins to separate from the gravy, it’s ready to serve.
• Garnish with some more chopped coriander leaves and mint leaves.

Frequently asked question about mutton keema recipe

What is mutton keema?

Mutton keema is a dish made from minced mutton (goat meat). It’s a popular Indian dish known for its rich and flavorful taste.

Can I use other types of meat for keema?

Yes, you can use other meats like chicken, beef, or even lamb to make keema. The cooking process may vary slightly depending on the meat used.

How do I make mutton keema less spicy?

To reduce the spiciness, you can use fewer green chilies or reduce the amount of red chili powder. Adjust the spice levels according to your taste preferences.

What are some common variations of mutton keema?

There are many regional variations of mutton keema in India. Some popular ones include Keema Matar (with peas), Keema Curry, and Keema Pav (served with bread rolls).

Can I make mutton keema ahead of time?

Yes, you can prepare mutton keema in advance and store it in the refrigerator for a day or two. Reheat it gently before serving.

What side dishes go well with mutton keema?

Mutton keema pairs well with rice, roti (Indian flatbread), naan, or paratha. You can also serve it with yogurt-based raita and a simple salad.

How do I store leftover mutton keema?

Store leftover mutton keema in an airtight container in the refrigerator. It can be reheated in a microwave or on the stovetop when you’re ready to eat it.

Is mutton keema a spicy dish?

Mutton keema can be spicy, but you can adjust the level of spiciness by controlling the amount of chili powder and green chilies you use.

Can I make mutton keema with bone-in mutton?

While keema traditionally uses boneless minced meat, you can certainly use bone-in mutton. You would need to cook it for a longer time to ensure the meat is tender and fully cooked.

Are there any vegetarian alternatives to mutton keema?

Yes, you can make a vegetarian version of keema using ingredients like textured vegetable protein (TVP), soy granules, or paneer (Indian cottage cheese).

Calories in Mutton Keema

The number of calories in a serving of mutton keema can vary depending on several factors, including the portion size, the recipe’s ingredients, and the cooking method used. Below, I’ll provide a rough estimate of the calorie content in a typical serving of mutton keema.

Note: These values are approximate and can vary significantly based on specific recipes and ingredients used. It’s always best to calculate the exact calorie content based on your recipe and serving size.

A 100-gram serving of cooked mutton keema typically contains around 250 to 300 calories.

The calorie content can increase if you use more oil, ghee, or fatty cuts of meat in the recipe.

Adding ingredients like potatoes or peas will also increase the calorie count.

Variation in Mutton Keema Recipe

Mutton keema is a versatile dish with numerous regional variations across India and other countries where it is enjoyed. Here are some popular variations of mutton keema:

Keema Matar:

In this variation, green peas (matar) are added to the minced mutton. The sweetness of the peas complements the spiciness of the keema.

Keema Curry:

This is a gravy-based version of mutton keema. It includes a tomato-onion gravy along with spices and can be served with rice or roti.

Keema Pav:

This is a street food favorite in Mumbai. Mutton keema is served with pav (soft bread rolls) and often includes a side of onions and lemon for garnish.

Spicy Keema:

Some recipes emphasize the spiciness by using extra green chilies, red chili powder, or even adding hot sauce or chili paste.

Dry Keema:

This version of keema is cooked until most of the moisture is evaporated, resulting in a drier and more intensely flavored dish. It’s great as a filling for stuffed parathas or sandwiches.

Keema Biryani:

Mutton keema can be used as a layer in biryani along with fragrant rice. The keema adds richness and flavor to the biryani.

Keema Fry:

In this variation, the keema is sautéed with spices and onions until it becomes a dry, crispy dish that’s perfect as a side or snack.

Coconut Keema:

In some coastal regions of India, coconut is added to mutton keema, giving it a unique, mildly sweet flavor.

Keema Samosas:

Mutton keema can be used as a filling for samosas, creating a savory and satisfying snack.

Keema Tikkis (Patties):

Mutton keema mixed with spices and other ingredients can be shaped into patties or tikkis and fried to make delicious keema tikkis.

Spinach Keema:

Adding finely chopped spinach to mutton keema not only adds nutrition but also a vibrant green color to the dish.

Keema with Whole Spices:

Some recipes use whole spices like cardamom, cloves, and cinnamon for a different flavor profile.