Keema recipe | Mutton keema curry recipe
Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
ingredients
- 300 grams mutton keema (I used lamb keema)
- 2 tbsps oil
- 1 small bay leaf or tej patta
- 2 to 3 green cardamoms or elaichi
- 1 small cinnamon piece or dalchini
- 2 to 3 cloves or laung
- 1 cup onions finely chopped (2 medium sized)
- 1 green chili chopped (deseeded)
- 1 tbsp ginger garlic paste
- ¼ cup tomato puree or tomato chopped finely (1 medium) (optional)
- ¼ cup water
- Salt as needed
- 1/8 tsp turmeric or haldi
- ¾ to 1 tsp red chili powder (use as needed, less spicy variety)
- 1 tsp garam masala or mutton masala or kitchen king masala (can use upto 1 ½ tsp)
- 2 tbsp mint leaves or pudina (optional) finely chopped
- 2 tbsp coriander leaves daniya patta (finely chopped)
How to make the recipe
Tempering for keema
- Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
- Add green chilies and onions. Fry them well on a medium flame until evenly golden.
- Saute ginger garlic paste for a minute or until the raw smell goes off.
How to cook mutton keema
- Add keema and saute for 2 to 3 mins on a low heat.
- Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
- Saute for 3 to 4 mins on a low heat.
- Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
- Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
- Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
- Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
- Sprinkle coriander leaves and stir.
- Keep mutton keema covered until served.
- Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.
NUTRITION (estimation only)
Calories: 415kcal | Carbohydrates: 10g | Protein: 18g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 126mg | Potassium: 464mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 15.5mg | Calcium: 52mg | Iron: 2.9mg