Mutton Keema Recipes

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Steps:

• 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.
• 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.

MUTTON KEEMA RECIPE

Steps:

• To begin making the Mutton Keema recipe, Heat oil in a wide pan and add cumin seeds, bay leaves, peppercorns and cardamoms.
• Add the chopped onions and saute them till they turn brown in colour.
• Add garlic and ginger paste, green chillies, tomato puree and mix everything well.
• Let it cook for about 5 minutes on medium flame. Once it is done, add coriander powder, red chilli powder, cumin powder and salt.
• Cook for about 5-8 minutes on low flame. After 5-8 minutes, add the minced mutton and salute it for about 2-3 minutes. Add required water and cook till it gets dry.
• Once the mutton is cooked, switch off the stove and add garam masala. Mix well and garnish it with mint leaves.
• In Maharashtra, this Mutton Keema is served with pav. You can also serve it with Phulkas or Pakki Mutton Biryani.

MUTTON KEEMA RECIPE OR KEEMA CURRY

Steps:

• Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
• Take a pressure cooker or a cooking vessel.
• Into it, add oil and heat it.
• Add sliced onions, green chillies and saute until the onions turn very slight brown color.
• Add ginger garlic paste and saute to get rid of raw smell.
• Add mutton keema into it and roast well.
• Roast it until the keema changes its color and there is no water remaining.
• Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.
• Add chopped tomatoes, garam masala powder, black pepper powder, mix and cook until the tomatoes turn soft.
• Add about one and a half cups of water, mix it well.
• Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.
• Reduce the steam.
• Add fresh coriander leaves, crushed kasoori methi and mix.
• Cook for few minutes if there is any water remaining.
• Switch off the flame.
• Serve it with roti, rice or paratha!!!

LAMB KEEMA

Steps:

• Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
• Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
• Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
• Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
• Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
• Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
• Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.

KEEMA (INDIAN-STYLE GROUND MEAT)

Steps:

• In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.