Mutton Keema Recipe | Rich Flavoured Mutton Keema Curry

Mutton Keema Recipe is one of the royal recipes from Indian cuisine. The word kheema (khaima) means minced meat, this can be used for making curry with the blend of spices (masala) in Hyderabad, and it is often prepared during Sundays.

Unlike large chunks of meat, minced meat cooks faster and absorbs spices and exhibits exotic flavours of spices. Butcher minced meat is usually thick, if we grind using a machine then that may become fussy.

If we make Mutton Kheema curry by reducing the water or making it dry we can use it for stuffing between sandwiches or can be used to make samosa recipe.

Usually, non-vegetarian recipes especially go well with Indian bread like chapatti, naan or roti. This version can also be consumed with steamed rice.

TIPS to make the perfect Mutton keema Recipe:

• While mincing meat, do not grind to a soft paste, mince to granular texture like the butcher makes it.
• Do not overcook the meat as it takes less time to cook, sometimes it may even cook without using a pressure cooker.
• If you are using readymade meat masala or other spice powder the adjust spices accordingly.
• Before pressure cook, let the meat cook open top for 5 minutes and then pressure cook for 2-3 whistle blows.

You may also like to check other recipes:

Methi Keema,

Mutton Balls Recipe,

Dhania Kheema,

Chicken Kheema Samosa and

Mutton Gravy Recipe.

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Mutton Keema Recipe | Mutton Keema Curry

Mutton Keema Recipe is one of the royal recipes from Indian cuisine. The word kheema (khaima) means minced meat, this can be used for making curry with the blend of spices.

Course Side Dish

Cuisine Indian

Keyword Kheema Curry, Mutton Keema Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Uppada Lakshmi

Ingredients

• Mutton Kheema – 250 gms.
• Oil – 2 tbsp.
• Cinnamon sticks – 2 No.
• Cloves – 2 No.
• Green cardamom – 2 No.
• Bay leaf – 1 No.
• Onions – 1 cup
• Green chillies – 3 No. based on the spiciness you prefer
• Curry leaves – 2 tbsp.
• Ginger garlic paste – 1 tbsp.
• Tomatoes – 1 cup
• Salt – 1 ¼ tbsp.
• Turmeric powder – ¼ tbsp.
• Red chilli powder – 1 tbsp.
• Water – 1 glass
• Coriander powder – ½ tbsp.
• Coriander leaves – 2 tbsp.

Instructions

1. Heat oil in a thick based vessel or a pressure cooker.
2. Add cinnamon sticks, cardamoms, bay leaves, cloves, onions, curry leaves and green chillies.
3. Once onions turn translucent add ginger garlic paste and saute for a while till its rawness is cooked.
4. Add tomatoes and kheema. Sprinkle little turmeric powder and salt.
5. Cook for a while till moisture is released with lid covered. (At this point of time, tenderness of meat can be known).
6. Based on the meat add adequate water, red chilli paste and mix all ingredients.
7. I cooked in a pressure cooker for 3 whistle blows (sometimes if the meat is tender it gets cooked in 2 whistle blows and if it’s hard it may take some more time).
8. Open the lid and sprinkle coriander powder and mix till you get a thick gravy.

9. Garnish Mutton Keema recipe with coriander leaves and serve hot.

Recipe Video

How to make Mutton Keema Recipe:

1.  In a pressure cooker add oil, cinnamon sticks, cloves and green cardamoms.

2.  Add bay leaf, onions, green chillies and curry leaves.

3.  Put ginger garlic paste and sauté for a minute till its raw flavour is cooked.

4.  Add tomatoes, mutton kheema, salt and turmeric powder. Mix and cook for a minute with lid covered till moisture get released.

5.  Sprinkle red chilli powder, water and mix. Pressure cook for 2-3 whistle blows. One on high flame and 2 on low flame.

6.  Once Mutton Kheema Recipe is cooked sprinkle coriander powder and garnish with coriander leaves. Serve hot.

Watch the Mutton Keema Recipe | Mutton Keema Curry video on YouTube.