Savory Mutton Keema: A Flavorful Indian Delight

Mutton Keema Recipe

Mutton Keema is a flavorful dish made from minced mutton, cooked with a blend of spices and vegetables. It can be served with various Indian breads or rice. Here’s a step-by-step recipe to prepare Mutton Keema.

Ingredients

• For the Keema:
  • 300 g mutton keema (minced meat)
  • 1 large onion, finely chopped
  • 1 large tomato, roughly chopped
  • 3 small garlic cloves, roughly chopped
  • 1/2 cup rice rinsed water (reserved from washing rice)
  • 1/2 cup water
  • Fresh coriander leaves for garnish
• Spices:
  • 1 tsp red chili powder
  • 1.5 tsp coriander powder
  • 1/4 tsp turmeric powder (plus a pinch for rinsing)
• For Tempering:
  • 2 tsp oil
  • 1/4 inch cinnamon stick
  • 2 cloves
  • A small sprig of curry leaves
  • 1/2 torn bay leaf
• To Grind:
  • 1/4 cup grated coconut
  • 1/2 tsp fennel seeds

Instructions

1. Prepare the Mutton:
   • Rinse the mutton keema in water twice, adding a pinch of turmeric during the last rinse. Drain and set aside.
2. Cook the Base:
   • In a pressure cooker, heat oil over medium heat. Add the cinnamon stick, cloves, and curry leaves.
   • Once aromatic, add the chopped onion and garlic. Sauté until the onions turn transparent.
3. Add Tomatoes:
   • Incorporate the chopped tomatoes and sauté until they become mushy.
4. Cook the Keema:
   • Add the mutton keema to the pot and cook for about 5 minutes until its texture changes.
   • Mix in the red chili powder and coriander powder, sautéing for an additional 2 minutes.
5. Add Liquids:
   • Pour in the reserved rice rinsed water and additional water as needed. Stir well.
6. Pressure Cook:
   • Close the lid of the pressure cooker and cook for about 7-8 whistles or until the mutton is soft.
7. Finish with Coconut Paste:
   • Once pressure releases, bring the mixture to a boil again. Meanwhile, grind the coconut with fennel seeds to a coarse paste.
   • Add this paste to the cooker along with a little water to rinse out any remaining coconut from the grinder.
8. Final Cooking:
   • Allow the gravy to simmer on low heat for about 10 minutes until oil separates from the mixture.
   • Garnish with fresh coriander leaves before serving.

Serving Suggestions

Mutton Keema pairs well with:

• Rice
• Idli or Dosa
• Chapathi or Paratha

Enjoy your delicious Mutton Keema as a hearty meal!