Mutton keema is a popular Indian dish made with minced mutton, onions, tomatoes, and spices. It can be made in a variety of ways, but the most common method is to cook the meat in a pan with onions and tomatoes until it is browned and tender. Then, the spices are added and cooked for a few minutes more. The keema can be served as a curry with rice or bread, or it can be used to make other dishes, such as samosas or kebabs.
Here is a basic recipe for mutton keema:
- 1-pound ground mutton
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup water
- 1/2 teaspoon salt
- Cilantro, for garnish
- Heat the oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the garlic and ginger and cook for 1 minute more.
- Add the ground mutton and cook, breaking it up with a spoon, until browned about 10 minutes.
- Add the garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute more.
- Add the water and bring to a simmer. Reduce heat to low and cook, covered, for 15 minutes, or until the keema is cooked through.
- Garnish with cilantro and serve with naan or rice.
Here are some tips for making mutton keema:
- Use high-quality ground mutton. The best mutton for keema is lean and has a good amount of fat.
- Don’t overcook the meat. Overcooked meat will be tough and dry.
- Add the spices towards the end of cooking. This will help to preserve their flavor.
- Serve with your favorite Indian bread or rice.
Mutton keema is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. It is a great option for a special occasion or a weeknight dinner.
Details about Mutton Keema:
Flavor Profile: Mutton Keema has a rich and savory flavor profile. The combination of spices like cumin, coriander, turmeric, and garam masala gives it a warm and aromatic taste. The minced meat absorbs the flavors of the spices and develops a delicious, meaty taste.
Texture: Mutton Keema has a minced or ground texture due to the finely chopped or ground meat. The texture can be further enhanced by adding vegetables or peas, which provide a slight crunch or bite to the dish.
Lucknowi Keema: Hailing from Lucknow, the capital of Uttar Pradesh in India, this style of Mutton Keema is known for its royal and aromatic flavors. It is slow-cooked with spices and herbs and often garnished with saffron and fried onions.
Kolkata-style Keema: In Kolkata, the minced meat is cooked with a tomato-onion base and flavored with a unique blend of spices including Bengali garam masala, which lends a distinct taste to the dish.
- For a richer flavor, use lamb instead of mutton.
- If you don’t have garam masala, you can substitute a combination of ground cumin, ground coriander, ground cardamom, ground cinnamon, and ground cloves.
- If you don’t like spicy food, reduce the amount of red chili powder.
- Serve with your favorite Indian side dishes, such as naan, rice, or raita.
- Keema Matar: This variation of Mutton Keema is made with peas. To make Keema Matar, simply add 1/2 cup of frozen peas to the keema along with the water.
- Keema Aloo: This variation of Mutton Keema is made with potatoes. To make Keema Aloo, simply add 1 diced potato to the keema along with the water.
- Keema Gobhi: This variation of Mutton Keema is made with cauliflower. To make Keema Gobhi, simply add 1/2 cup of chopped cauliflower to the keema along with the water.
- Keema Mushroom: This variation of Mutton Keema is made with mushrooms. To make Keema Mushroom, simply add 1/2 cup of sliced mushrooms to the keema along with the water.
Keema Paratha: This is a popular variation where the minced meat is stuffed inside a wheat flour flatbread (paratha) and cooked on a griddle. It’s a filling and satisfying dish often served for breakfast or as a main course.
Keema Pav: It is a famous street food in Mumbai, where the Mutton Keema is served with buttered pav (soft bread rolls) and garnished with chopped onions and lemon juice.
Keema Biryani: This variation involves layering cooked Mutton Keema with partially cooked basmati rice, spices, and garnishes, then cooking it together to create a flavorful and aromatic biryani.
Serving Suggestions for Mutton Keema:
- Serve with rice or naan.
- Serve with roti or paratha.
- Serve with a side of vegetables, such as peas or carrots.
- Serve with a side of salad.
- Serve with a side of yogurt.
- Serve with a side of chutney.
Here are some additional ideas for serving Mutton Keema:
- Make a keema burger by stuffing the keema into a burger bun and topping it with your favorite toppings.
- Make a keema wrap by spreading the keema on a tortilla and topping it with your favorite toppings.
- Make a keema quesadilla by spreading the keema on a tortilla and topping it with cheese and your favorite toppings.
- Make a keema pizza by spreading the keema on a pizza crust and topping it with your favorite toppings.
- Make a keema pasta by adding the keema to a pot of cooked pasta and tossing to combine.
Q: What is Mutton Keema?
Ans: Mutton Keema is a dish of ground mutton that is cooked in a spiced tomato sauce. It is a popular dish in India and Pakistan.
Q: What are some health benefits of Mutton Keema?
Ans: Mutton Keema is a good source of protein and iron. It is also a good source of vitamins B12 and K. However, it is also high in fat and calories. If you are trying to lose weight or eat a healthy diet, you may want to limit your consumption of Mutton Keema.
- Calories: 210
- Fat: 12 grams
- Saturated fat: 4 grams
- Cholesterol: 75 milligrams
- Sodium: 300 milligrams
- Carbohydrates: 0 grams
- Protein: 20 grams
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