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Introduction to Mutton Keema

Mutton Keema is a classic Indian dish made from finely minced mutton (goat meat) cooked with a medley of aromatic spices. Rich, hearty, and bursting with flavor, this dish holds a special place in Indian kitchens. Whether served with buttery naan, fluffy rice, or crispy parathas, mutton keema promises a satisfying and delicious meal every time. In this article, we will walk you through an authentic mutton keema recipe highlighting exact ingredients and a foolproof cooking method — ensuring a restaurant-style taste right in your home kitchen.

Exact Ingredients for Mutton Keema Recipe

Before we dive into the cooking process, gather the following fresh ingredients to prepare a flavorful and authentic mutton keema:

• 500 grams mutton keema (minced goat meat) – fresh and finely minced

• 2 tablespoons oil (vegetable oil or ghee for richer flavor)

• 1 large onion, finely chopped

• 2 medium tomatoes, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 green chilies, slit or finely chopped (adjust to spice preference)

• 1 teaspoon cumin seeds

• 1 bay leaf

• 1-inch cinnamon stick

• 2-3 cloves

• 2 green cardamoms

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala powder

• Salt, to taste

• Fresh coriander leaves, chopped (for garnish)

• 1/2 cup green peas (optional, for added sweetness and texture)

• Juice of half a lemon (optional, for a tangy finish)

Step-by-Step Cooking Method for Mutton Keema

1. Preparing the Aromatic Base

Heat oil in a heavy-bottomed pan or kadhai over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamoms. Let the spices splutter for a few seconds to release their aroma.

Add finely chopped onions and sauté them until they turn golden brown. This step is crucial because well-browned onions form the rich base of the mutton keema.

2. Infusing Flavor with Tomatoes and Spices

Once the onions are nicely browned, add ginger-garlic paste and chopped green chilies. Sauté for 2-3 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they soften and oil starts separating from the masala. Now, add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes to ensure the spices are fully integrated.

3. Cooking the Mutton Keema

Add the minced mutton to the pan. Stir it thoroughly to break any lumps. Cook on high heat for 4-5 minutes until the keema changes color and starts to release its juices.

Lower the heat, cover the pan, and let the keema cook in its own juices for about 15-20 minutes. Stir occasionally to prevent sticking and burning. If the keema becomes too dry, you can add a splash of water.

At this stage, you can also add green peas if using. They add a nice pop of sweetness and color to the dish.

4. Finishing Touches

Once the mutton keema is cooked through and the oil separates from the masala, sprinkle garam masala powder and give it a good stir. Adjust salt to taste.

Turn off the heat and garnish with freshly chopped coriander leaves. Squeeze some lemon juice if you prefer a slightly tangy flavor.

Serving Suggestions

Your aromatic mutton keema is now ready to be served! Here are a few popular ways to enjoy it:

• With Indian breads: Pair with soft naan, butter roti, or crispy parathas.

• As a filling: Use in stuffed parathas, sandwiches, or rolls for a hearty snack.

• With rice: Serve over steamed basmati rice or jeera rice for a comforting meal.

Mutton keema also pairs wonderfully with a simple salad of onions, cucumbers, and tomatoes on the side, along with a wedge of lemon.

Final Thoughts

This mutton keema recipe offers a perfect balance of spices and juicy minced meat, making it a favorite for both casual family meals and festive occasions. Using fresh ingredients and traditional Indian spices, you can recreate this flavorful dish easily at home. Follow the mutton keema recipe step-by-step, and you’re guaranteed a keema that’s rich, aromatic, and mouth-wateringly delicious.