Mutton Keema Recipe – Sharmis Passion

Mutton Keema is a delicious, soft side dish made by cooking mince with spices, root vegetables and coconut. Its texture is slightly thick and semi gravy, not too dry, which can be paired with rice, idli, dosa, chapati or paratha. It also goes well with many main dishes.

This dish is mostly prepared at home for lunch or weekend meals. This recipe has a mild flavor with a nice aroma of whole spices and fennel coconut paste. Also, mutton is rich in protein and iron, so including it from time to time makes the meal more filling and satisfying.

About Mutton Keema

Mutton Keema is basically goat meat cooked with spices and simple ingredients. It is easy to make and does not take much time. The masala blends well with the mince and gives a nice flavour. The gravy sticks well to the mincemeat and makes it easy to mix with rice or roti.

This dish is common in many Indian households with slight variations in spices. Some people make it very dry like a stir fry, some like a little more gravy. In this version, coconut paste is added at the end which gives a little thickness and mild sweetness to balance the spices. Since the meat is minced, it cooks faster than regular mutton pieces.

Its flavor mostly comes from roasted onions, tomatoes and spice powders. During pressure cooking, the washed rice water is also added which gives a slight thickness to the gravy. The whole spices, cinnamon and cloves in this recipe add a warm background aroma. After pressure cooking, the mincemeat becomes soft, hence it is easy to eat for both children and elderly people.

I usually make this when I want something simple yet non-veg and comforting. It doesn’t take much time but it tastes as if it has been cooked slowly.

Mutton Keema Ingredients

• Mutton Keema – I have used fresh minced mutton which cooks quickly and becomes soft, it forms the main base of the dish and absorbs the spices well.
• Onion and Tomato – I have just added finely chopped onion and roughly chopped tomato for the base flavour. It gives a good balance to the dish.
• Garlic – I used for strong taste and aroma. This helps in reducing the raw smell of mutton. If you want, you can also add ginger.
• spice powder – I used red chili powder for spice and color, coriander powder for an earthy flavor, and a little turmeric for seasoning and seasoning. It gives color and reduces raw smell. Do not add too much turmeric.
• coconut and fennel seeds – I mixed grated coconut with fennel seeds. It gives mild sweetness and thick texture to the gravy. Fennel gives a mild sweet aroma and goes well with mutton.
• Whole spices and curry leaves – I have just added cinnamon, cloves, bay leaves and curry leaves for tempering. It gives warm aroma in the initial stage of cooking.
• Oil and Coriander – I have used it only for frying and seasoning so that the flavor of the spices comes out properly. For freshness and a little colour, I added coriander leaves at the end.

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How to make Mutton Kheema step by step

1. Wash the mutton mince in water at least twice, then add turmeric powder and wash twice. Drain the water and keep aside.

2. Get ready with all your ingredients, heat oil in a pressure cooker and add cinnamon, cloves and curry leaves. Then add onion and garlic. Add salt as required.

3.Saute until onion becomes transparent, then add tomatoes. Fry until tomatoes become soft. Then add mutton mince. Let it cook for a few minutes.

4.Meanwhile, measure the washed rice water. Save water while washing rice. Cook the mutton until its texture changes slightly, this will take 5 minutes.

5. Now add red chilli powder and coriander powder, fry for 2 minutes, then add water and rice rinse water.

6. Pressure cook for at least 7-8 whistles or until the mutton becomes soft. Add water accordingly. Once the pressure is released, let it boil for a few minutes. Meanwhile, grind coconut with fennel and make a coarse paste.

7. Add the coconut paste, wash the jar with some water and add this as well. Let the gravy boil for 10 minutes on low flame.

8.Once the oil starts separating, turn off the switch and garnish with coriander leaves.

Serve with hot rice.

Expert Tips

• mincemeat – I season the mince with a little turmeric at least twice. I usually do this just fine to remove any strong raw smell.
• cooking time – I usually pressure cook for enough whistles until it becomes really soft. Try not to undercook mutton as it may remain chewy.
• spice balance – I usually fry for a few minutes so that the raw taste of the spices goes away. Add masala powder only after the color of mutton changes slightly.
• grinding coconut – I keep it a little thick as it gives better texture to the gravy. Do not grind the coconut too smooth.
• boil – I let it boil until the oil separates a little from the top. Once the pressure is released, make sure to boil it for a few more minutes.

serving and storage

Serve it with boiled rice, idli or soft chapatti. It also goes well with dosa or paratha in dinner. Keep the remaining mincemeat in an airtight container in the refrigerator for 2 days. If it thickens, reheat it on the stove with a little water. It tastes even better the next day as the flavors settle a little more.

general questions and answers

1.Can I skip coconut?

Yes, you can, but coconut gives nice flavor to the gravy. You can take a little cashew paste instead.

2.Can I cook keema in an open vessel?

Yes, you can cook in kadhai but it will take more time. -Cover and cook until the mutton becomes soft.

3.Why is my mincemeat dry?

This can happen if there is less water or if it is cooked for too long. Add some hot water and cook again on low flame.

4.Can I use chicken mince instead?

Yes, chicken mince can be used and cooking time will be less. Adjust spices accordingly.

5.How long can I store mutton keema?

It stays good for about 2 days in the refrigerator. Always reheat properly before serving.

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