Name: Mutton Keema Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: For the Marinade; 500 gm Mutton Keema minced meat; Salt to taste; 1 tbsp Ginger Garlic Paste; ½ tbsp Red Chili Powder; ½ tbsp Garam Masala; 1 tbsp Fresh Coriander; 1 tbsp Green Chili Paste; 1 tbsp Ghee; ¼ cup yoghurt/curd; For the Masala; ½ tbsp Ghee; ½ tbsp Oil; 2 tbsp Ginger Garlic Paste; ½ tbsp Coriander stems chopped; 125 gm Onions chopped; ¼ tbsp Turmeric powder; 1 tbsp Red Chili Powder; 1 tbsp Coriander Powder; ½ tbsp Jeera Powder; ¼ tbsp Black pepper Powder; 20 ml Hot water as required; For Mutton; 1 tbsp Oil; 1 tbsp Ghee; ½ tbsp Jeera (cumin seeds); 1 Tej Patta (bay leaf); ¼ inch Dalchini (cinnamon stick); Marinated Mutton; Prepared Onion Masala

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Another staple or recipe in all our North Indian households is a homemade Mutton Keema Recipe. This recipe is not like your non-food recipe, this Mutton Keema Recipe is completely different, juicy, creamy and absolutely amazing. Unlike other mince recipes that are more on the dry side, this one is made juicy and moist. We usually eat keema with peas at home most of the time, but when I don’t like or like peas I use this Mutton Keema Recipe as a substitute.

However, if you like peas, feel free to add them to this recipe as well. This recipe goes well with Pav. Although time-consuming, this recipe perfectly packs the juices of the minced meat among other flavors, leaving you wanting more. Let’s see how to make this amazing Mutton Keema Recipe. Very easy and with your household items. Don’t worry if you have never made this recipe you can make it very easily.

What is mutton keema?

Using ground or minced mutton (Goat meat), mutton keema is a well-known Indian dish. It is a flavorful and spicily prepared dish in which the minced mutton is cooked with a variety of aromatic herbs, spices, and frequently vegetables like onions, tomatoes, and peas. The word “keema” simply means minced meat, and while it can be made with a variety of meats, mutton keema uses minced mutton exclusively.

Mutton keema is a flexible dish that can be prepared in a variety of ways throughout India. It frequently serves as a filling for meals like keema pav, which is a dish resembling a meat sandwich, and keema paratha, which is a stuffed flatbread. It can also be served as a main dish with rice or roti, an Indian bread. Mutton keema can be made with a variety of spices, but the common ones are cumin, coriander, ginger, garlic, red chilli powder, and garam masala, which give the dish a rich and spicy flavor.

History of mutton keema

The history of mutton keema is somewhat uncertain for us now, but many believe it originated in Central Asia. The dish is believed to have first entered India during the conquest of the Mughal kings and quickly became a popular dish in Mughal cuisine.

But let us know that this word “minced” comes from your Turkish word “kiyam”, which means “minced meat”. The dish is made of minced mutton cooked with onions, tomatoes, spices, and many more herbs such as motor and annanna and some other herbs. But you can cook this keema in different ways and it can be served as a main course or side dish as you like.

mutton keema recipe The mutton keema recipe is a popular dish in many parts of the world including India, Pakistan, Bangladesh, and Iran. This recipe is usually served with rice, roti, or naan. But you can eat it with rolls or pow bread if you want.

About this recipe of yours, the first mention of mutton keema is in Ain-i-Akbari written by Abul Fazl Ibn Mubarak in the 16th century which is unknown to us. Ain-e-Akbari describes a dish called “Kourma”, which is made of minced meat and spices. It is believed that Kourma is the predecessor of mutton keema.

Why is mutton keema so popular?

Flavorful and Spicy: The rich, spiciness, and flavor of mutton keema are well known. A savory and satisfying dish is produced by blending of flavorful herbs, spices, and minced mutton.

Versatility: The dish mutton keema is adaptable and can be prepared in a variety of ways. In addition to being a filling for sandwiches, stuffed parathas, and other dishes, it can be served as a main dish with rice or bread. It is a preferred option for many meals because of its adaptability.

Comfort Food: Because it makes many people long for the home-cooked meals they had as children, mutton keema is a common comfort food. Because of its wholesome, hearty nature, it is a go-to dish for comfort and fulfilment.

Wide Regional Appeal: In different parts of India, mutton keema is popular, and each area may have its own distinctive take on the dish. Its status as a beloved Indian dish has been influenced by its broad popularity.

Protein-Rich: When prepared as keema, mutton transforms into a delicious way to increase the amount of protein in your diet. Because of this, it is a popular choice for those who want to include protein in their meals.

Customizable: To suit personal preferences, mutton keema can be altered. Some people like it very spicy, while others may change the amount of heat to their preference. Vegetables like peas and carrots can be added to improve both the food’s nutritional value and flavor.

Easy to Cook: Keema is accessible to both inexperienced and seasoned cooks due to its comparatively simple preparation. It is a practical choice for quick and delectable meals because it doesn’t require lengthy marinating or difficult cooking procedures.

What are the health benefits of mutton keema?

Like other types of lean meat, mutton keema may have the following potential health advantages when consumed in moderation and as part of a balanced diet:

Mutton keema contains a lot of high-quality animal protein, which is essential for keeping your muscles healthy and for repairing and growing new tissues.

The B vitamins, including B12, niacin, riboflavin, iron, zinc, and phosphorus, as well as other essential vitamins and minerals, are all found in mutton keema. Numerous bodily functions, such as energy metabolism, the production of red blood cells, and immune system support, depend on these nutrients.

Heme iron, which is found in animal products and is more easily absorbed by the body than non-heme iron from plant sources, is present in significant amounts in mutton keema. For the maintenance of normal blood oxygen levels and the prevention of anaemia, iron is essential.

Mutton provides healthy monounsaturated and polyunsaturated fats in addition to some satu anaemia ats. When included in a balanced diet and consumed in moderation, these fats can help maintain heart health.

For those following low-carb or ketogenic diets, mutton keema’s naturally low carb content is a benefit.

Mutton keema’s protein and fat content can heighten feelings of satiety and fullness, which may help with appetite control and weight management.

To maximise the benefits of mutton keema while minimising any potential risks, consider the following advice:

Choose lean mutton cuts to reduce the amount of saturated fat.

Use vegetables and legumes in your mutton keema recipes to boost the amount of fibre and nutrients.

Consider the sodium and salt content of your food because excess sodium can raise blood pressure.

Consume your mutton keema in moderation to maintain a healthy diet.

How to choose the best mutton for keema?

Keep the following things in mind when selecting mutton for keema:

Freshness: Mutton that is young and vivid red is the best. Avoid mutton that has a flat colour or a brownish tint.

Marbling: If there is some marbling, the keema made from mutton will be more flavorful and tender. Mutton that is too lean should not be purchased because it will be tough and dry.

Cut: The shoulder, leg, and belly are the ideal mutton cuts for keema. These cuts have good marbling and are more tender than other cuts.

Accompaniments?

This Keema can be prepared in numerous ways. The Keema can be used to create various variations of new fusion recipes as well as more traditional methods. Traditionally, the recipe goes well with breads and maska pav. However, this can also be filled inside TACOS!

Nutritional benefits of mutton keema

Many of us know and not many know that this mutton mince is a good source of protein, iron, zinc and B vitamins. Which plays an essential role in the nutritional quality of our body for good health.

Protein: We all know that protein plays an essential role in building and repairing muscle tissue. So it is also very important for our body to maintain a healthy immune system. So this mutton mince is a very good source of complete protein, which means it contains nine essential amino acids that the body cannot produce on its own which this mutton can.

Iron: Iron plays an essential role in carrying oxygen throughout the human body. It is also important for red blood cell production so mutton kima is a good source of heme iron.

Zinc: Zinc plays a very important role in our body’s immune function, wound healing and cell growth. So what better source of zinc than this mutton kimchi.

B Vitamins: B vitamins are essential for our body’s energy metabolism, cell function and nervous system health. Minced mutton is a good source of B vitamins, including vitamin B12.

Mutton Keema Recipe Ingredients

To make the marinade
500 grammes of minced mutton keema
1 tablespoon each of salt, ginger garlic paste, red chilli powder, and garam masala
Fresh Coriander, 1 tablespoon
Green chilli paste, ghee, and 1/4 cup dahi (yogurt/curd)

To make the masala

12 tbsp Ghee and 12 tbsp Oil
12 tbsp. chopped coriander stems, 2 tbsp. ginger-garlic paste
125 g chopped onions 1/4 tsp powdered turmeric
Red Chilli Powder, 1 tablespoon
Coriander powder, jeera powder, black pepper powder, and 20 ml of hot water as needed.

As for Mutton

Oil, 1/2 tbsp
Ghee and Jeera (cumin seeds) in a ratio of 1:2
1 bay leaf and 14-inch cinnamon stick, or Tej Patta.
seasoned mutton
Onion Masala is ready.
Hot water in the amount specified in the method section.
Pinch of Garam Masala, small
14 tsp. toasted Kasturi Methi
Lemon juice, 1/2 tsp.
Fresh Coriander Leaves (chopped) for garnish 1 Green Chilli

Mutton Keema Recipe Instructions

To make the marinade

Keema (minced mutton) should be thoroughly washed before being dried off.
Add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, green chilli paste, and ghee to the minced mutton in a sizable bowl. Thoroughly combine after combining.
Add more and thoroughly whisk the curd, then combine. The mutton mince should be marinated for at least 30 to 60 minutes. You can cook the onion masala while the mutton is marinating..

To make the masala

On medium heat, add ghee and oil to a pan or a wok. Stir in the chopped onions and coriander stems and cook for 3 to 4 minutes.

Add the ginger and garlic paste now and continue cooking the onions until they are a golden brown colour.

Add 20 ml of water when the onions are almost golden brown and continue cooking on medium heat. If necessary, add additional water twice more, and cook the onions until they are a deep, dark brown.

To prevent the masalas from burning, turn the heat down and add the powdered spices. Stir and cook for 4-5 minutes on low to medium heat. When finished, set aside to cool.

As for Mutton

Cooking can go on in the same Kadhai. Cook on medium-low heat for 1-2 minutes after adding Oil & Ghee and whole spices (Cinnamon Stick, Bay Leaf, Ground Cumin).

Add the marinated keema at this point, stir, and cook for 10 to 15 minutes on high heat. There is no need to add additional water because the mutton and curd will release their own moisture as they cook. Instead, let them cook in their own water for the next 20 minutes while stirring occasionally.

When the fat begins to form on top and the moisture begins to evaporate after 30 minutes of cooking, it is time to add the prepared onion masala. Stir well.

For an additional 10-15 minutes, cook the food over a medium flame. After that, add 50–80 ml of hot water and cook, covered, for 10–15 minutes. Add 100 ml more hot water, bring to a boil, cover, and cook on medium-low heat for an additional 20 to 30 minutes as the moisture levels start to drop once more and the fat begins to form.

Make sure the mutton is cooked, then check the seasoning and make any necessary adjustments to suit your taste. Add the lemon juice, Kasturi methi, and garam masala now and combine well. Add finely chopped green chilli after that, and add freshly chopped coriander leaves to finish.
Serve hot and consume immediately with bread or pavs!

Mutton Keema Recipe

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Indian

Servings 3

Calories 415 kcal

Ingredients

For the Marinade
500 gm Mutton Keema minced meat
Salt to taste
1 tbsp Ginger Garlic Paste
½ tbsp Red Chili Powder
½ tbsp Garam Masala
1 tbsp Fresh Coriander
1 tbsp Green Chili Paste
1 tbsp Ghee
¼ cup yoghurt/curd
For the Masala
½ tbsp Ghee
½ tbsp Oil
2 tbsp Ginger Garlic Paste
½ tbsp Coriander stems chopped
125 gm Onions chopped
¼ tbsp Turmeric powder
1 tbsp Red Chili Powder
1 tbsp Coriander Powder
½ tbsp Jeera Powder
¼ tbsp Black pepper Powder
20 ml Hot water as required
For Mutton
1 tbsp Oil
1 tbsp Ghee
½ tbsp 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
½ tbsp Kasturi Methi toasted
½ tbsp Lemon Juice
1 Green Chili chopped
Fresh Coriander Leaves (chopped) for garnish

Instructions

To make the marinade
Keema (minced mutton) should be thoroughly washed before being dried off.
Add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, green chilli paste, and ghee to the minced mutton in a sizable bowl. Thoroughly combine after combining.
Add more and thoroughly whisk the curd, then combine. The mutton mince should be marinated for at least 30 to 60 minutes. You can cook the onion masala while the mutton is marinating.
To make the masala
On medium heat, add ghee and oil to a pan or a wok. Stir in the chopped onions and coriander stems and cook for 3 to 4 minutes.
Add the ginger and garlic paste now and continue cooking the onions until they are a golden brown color.
Add 20 ml of water when the onions are almost golden brown and continue cooking on medium heat. If necessary, add additional water twice more, and cook the onions until they are a deep, dark brown.
To prevent the masalas from burning, turn the heat down and add the powdered spices. Stir and cook for 4-5 minutes on low to medium heat. When finished, set aside to cool.
As for Mutton
Cooking can go on in the same Kadhai. Cook on medium-low heat for 1-2 minutes after adding Oil and ghee and whole spices (Cinnamon Stick, Bay Leaf, Ground Cumin).
Add the marinated keema at this point, stir, and cook for 10 to 15 minutes on high heat. There is no need to add additional water because the mutton and curd will release their own moisture as they cook. Instead, let them cook in their own water for the next 20 minutes while stirring occasionally.
When the fat begins to form on top and the moisture begins to evaporate after 30 minutes of cooking, it is time to add the prepared onion masala. Stir well.
For an additional 10-15 minutes, cook the food over a medium flame. After that, add 50–80 ml of hot water and cook, covered, for 10–15 minutes. Add 100 ml more hot water, bring to a boil, cover, and cook on medium-low heat for an additional 20 to 30 minutes as the moisture levels start to drop once more and the fat begins to form.
Make sure the mutton is cooked, then check the seasoning and make any necessary adjustments to suit your taste. Add the lemon juice, Kasturi methi, and garam masala now and combine well. Add finely chopped green chilli after that, and add freshly chopped coriander leaves to finish.
Serve hot and consume immediately with bread or pavs!

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Keyword Mutton Keema Recipe

Is keema good for your health?

Keema should only be consumed in moderation, despite how delicious it may be, as a high-sodium diet raises blood pressure. Keema also includes vitamins and minerals like potassium, which aids in blood pressure regulation, and vitamin A, which is beneficial for vision.

Easy Mutton Keema Recipe

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