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Mutton Keema - A Lamb Mincemeat Recipe
Mutton Keema is perennial favorite and a dish that's too good to miss. Keema refers to mincemeat and the meat I've used for the mutton is lamb meat. You don't need an occasion for this dish, any day is good for this keema.While this is very popular in restaurants, follow the recipe below and make this super delicious, lip smacking dish at your own home.
I have added onion and tomato paste to it which blends with the meat well, while the green chillies add a delectable chili flavor to the dish. Garam masala is added to enhance the taste, and I've used mutton masala here (found it yummy) and skipped the whole spices, but it's always great to add whole spices.
So, let's take a look at the recipe for this finger licking dish.
- 400 gms mutton keema (lamb mincemeat)
- 3 medium size onions
- 3 tomatoes
- 2 tbsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 2 tbsp mutton masala powder
- 1/4 tsp garam masala powder
- 5 tbsp oil
- Salt (according to taste)
- 2 tbsp coriander leaves (chopped)
- 1/4 tsp sugar
- 2 green chilliies (longitudinally cut)
- 2 bay leaves
1. Boil the mincemeat in the pressure cooker with a little salt and turmeric powder for 5 minutes after the pressure comes.
2. Grind the onions and tomatoes separately in your blender.
Instructions for cooking
1. Heat oil in a pan and on a slow to medium fklne, add bay leaves, and then, the onion paste to it.. Fry the onions till they turn golden in color.
2. Add the tomato puree and green chillies, and fry for at least 5 minutes. Now, add 2 tbsp of water and then, turmeric, chilli and muitton masala powder. Fry for 2 to 3 minutes.
3. Add sugar and stir. Then, add the boiled mincemeat and stir fry well till the masala blends with the mincemeat.
4. Add 2 cups of water and salt, adjusting it to taste. Now, add the garam masala powder and cook it with the lid on for 15 minutes. You will notice after cooking everything that the water has gotten used up in the cooking and the gravy has become thick in consistency. Switch off the flame.
5. Garnish with coriander leaves.
6. Your yummilicious Mutton Keema is ready.
This is great on its own, but I will also share a couple of variations here, one with matar or green peas and the other with potatoes added into the gravy. They're both quite awesome to have, so here's what you do for it -
For the Keema Matar:
Boil or microwave the matar or green peas till they are tender. Then, add the matar when we add the mincemeat (Step 3 from above) - the rest of the instructions holds good here. Your tasty Keema Matar is ready.
Note - The amount of water you add is up to you. You can leave it dry (as the image below shows) or more gravy like, as I've given in the Instructions.
The other variation for the keema is prepared with aloo (potatoes). For that,
Cut 2 medium size aloo or potatoes into cubes and fry them on a slow to medium flame till they turn golden in color (before adding into the keema). Add these fried potatoes along with the mincemeat (Step 3 of the Instructions from above) and follow the rest of the Instructions. Your delicious Keema Aloo is ready.
I've been having mutton mincemeat since I was a kid. I've always loved this dish and I used to relish it, as I still do. Minced lamb meat has it's own flavors and a taste to savor, and I often cook this whenever I get a craving for keema. The variations, with green peas and aloo, are also totally awesome and add great value to the curry. You can serve this with rotis or parathas, or any type of rice.
So, try it out, and enjoy.