The delicious smell of frying mutton keema in the kitchen! I love to eat spicy dishes that are full of flavor and this one is no exception. Delicious juicy lamb mince simmering in a thick fragrant gravy with a combination of aromatic spices. Each mouthful explodes with taste on your tongue leaving behind an insatiable desire for more.
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Why I LOVE… This Recipe!
I completely ADORE Mutton Keema! In any case, the Spiciness is out of this world – it’s intense, delicious and wonderfully seasoned. The Softness is also stunning, the flesh is finely chopped/juicy enough. Furthermore, it’s so MULTI – PURPOSE! I can cook keema together with rice; fill up parathas with it or even put in as a stuffing for samosas. This dish pleases both my tongue buds and spirit thus making mutton keema one among many favourites in my culinary artistry.
The history of Keema
To understand what really makes up mutton keemas we should dig deeper into its history where many stories lie hidden beneath their words. The time when Mughals ruled India was also known for being influenced by Persians when they were at their peak period hence most meals had some Persian touch including Qimah – meaning minced meat although others say it has an Arabian origin.
During those days elaborate dishes made using mince were common especially among royals who employed highly qualified cooks thus making sure every joint gets cooked properly mixed up together with best spices depending on ones preferences such as cinnamon or cardamom but even today there still exist regional variations like Murgh Korma Lucknowi style etc…
Tips for cooking perfect mutton keema
Preparing the ideal plate of mutton keema is an art mastered by few due to its intricate nature involving time devotion coupled with ingredient knowledge application necessary levels these are some useful pointers;
- Choose appropriate cuts: Opting for fatty portions will enhance tenderness besides improving taste- shoulder & leg cuts are recommended.
- Get browning technique right: Carefully caramelizing meat adds irresistible flavor which shouldn’t be rushed; it should be done slowly until all sides turn golden brown before adding spices or other ingredients.
- Spice things up: Variety being the spice of life, keemas are not exception! You may use different kinds – ground cumin seeds powder, powdered coriander seed powder, red chili pepper flakes etc… Just remember ginger garlic paste is must-have so don’t forget about them either!
- Let stew: Time factor cannot be ignored when preparing this dish as one needs to let it cook on low heat for at least 30-40 minutes stirring occasionally if necessary while tasting along way adjusting salt levels whenever deemed appropriate.
Serve hot garnished with chopped coriander leaves and lemon juice squeezed over top accompanied by plain yogurt or raita together toasted breads like naan/roti/etc…
Where can I find some good mutton keema
- Mumbai – Kebab Corner: Located in Mumbai’s heart, this modest restaurant has become a mecca for minced meat enthusiasts. Their signature dish is a must try; Keema Pav – juicy minced mutton served between buttery buns and topped off with green tangy sauce.
- Delhi – Karim’s: Established in early 1900s, Karim’s is steeped with historical and traditional significance as it serves lip smacking Mughlai cuisines. The Mutton Keema Naan here can be nothing less than an artwork; soft tenderized pieces of lamb stuffed inside flaky layers of butter naans.
- Hyderabad – Rahmaniya Kebab House: Strategically situated within Hyderabad city centre lies one among its hidden gems; Rahamaniya Kebab House renowned for its authentic Hyderabadi dishes including but not limited to Biryanis such as their mouth-watering MUTTON KEEMA BIRYANI where perfectly cooked meat mince gets layered alongside aromatic basmati rice thus creating balance between different flavours & textures .
- Mumbai – Britannia & Co.: Being an iconic Parsi eatery since 1923, Britannia & Co. has always been loved for its dishes like dhansak or berry pulao etcetera but what really stands out here would definitely have got to be their Keema Pav which consists generous quantities filled with fragrant spicy lamb minced curry wrapped up in soft butter toasted bread rolls called pavs!
I hope that this exciting information into the world of ground lamb dishes has left you wanting more and curious enough to try it yourself. Do not hesitate in experimenting with different recipes or seeking out well-known establishments. Believe me, it will be worth every bite!
My Mutton Keema: Image Gallery
Ingredients
- 3 tbsp Mustard Oil
- 4 Green Cardamom Pods
- 1 no Red Chili whole
- 2 Small Bay Leaves
- 1/2 tsp Black Peppercorns
- 1/2 inch Cinnamon Stick
- 2 Large Onions finely chopped (about 200 g)
- 2 Green Chilies chopped
- 1 tbsp Ginger-Garlic Paste
- 2 medium Tomatoes about 150 g, chopped
- 1/2 tbsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 500 gm Lamb or Mutton Mince Keema
- 1 tbsp Meat Masala or garam masala
- 1/3 cup Green Peas
- 1 cup Water
- 1 tbsp Chopped, Coriander for garnish
- ½ inch Ginger Julienne for garnish
Instructions
- Heat mustard oil in a wok or deep pan.
- Add the whole spices (cinnamon, bay leaves, black peppercorns, green cardamom, and red chili). Sauté for 10-15 seconds to infuse the oil with their flavors.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook until fragrant.
- Add the chopped tomatoes and salt. Cook until the masala releases oil.
- Mix in the salt, turmeric powder and red chili powder.
- Add the lamb or mutton mince (keema) and sauté until it changes color.
- Sprinkle the meat masala (or garam masala) and stir well.
- Pour in the water and add the green peas and mix.
- Add water.
- Cover the wok with a lid and let it simmer on low flame for about 25 minutes or until the keema is cooked through.
- Garnish with chopped coriander and ginger julienne.
- Serve hot with your favorite bread (butter pav, paratha, naan) and a side of onion and lemon wedges.
- Enjoy your flavorful Keema Matar!
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