Mutton Keema Recipe – Sharmis Passions

Mutton Keema is a tasty, soft side dish made by cooking minced meat with spices, basic veggies and coconut. The texture is slightly thick and semi gravy type, not too dry perfect to pair with rice, idli, dosa, chapathi or paratha. It goes well with many main dishes also.

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

About Mutton Keema

Mutton Keema is basically minced goat meat which is cooked with spices and simple ingredients. It is easy to prepare and does not take very long time. The masala blends well with the keema and gives good flavor. The gravy clings to the keema nicely and makes it easy to mix with rice or roti.

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

The flavor mostly comes from sautéed onion, tomato and spice powders. Rice rinsed water is also added while pressure cooking which gives slight body to the gravy. The whole spices, cinnamon and clove in this recipe add warm aroma in the background. As keema become soft after pressure cooking, it is easy to eat for both kids and elderly people.

I usually make this when I want something simple but still non veg and comforting. It does not take too much time but tastes like it was cooked slowly.

Mutton Keema Ingredients

• Mutton Keema – I have used fresh minced mutton which cook quickly and turns soft, it forms the main base of the dish and absorbs spices well. 
• Onion and tomato – I just added finely chopped onion and roughly chopped tomato for base flavor. It gives nice balance to the dish.
• Garlic – I used for strong flavor and aroma. It helps in reducing the raw smell of mutton. Ginger can also be added if you prefer.
• Spice powders – I used red chilli powder for spice and color, coriander powder for earthy taste and little turmeric for rinsing and cooking. It gives color and reduce raw smell. Do not add too much turmeric.
• Coconut and fennel seeds – I added grated coconut ground with fennel seeds. It gives mild sweetness and thick texture to the gravy. Fennel gives slight sweet aroma and pairs well with mutton.
• Whole spices and curry leaves – I just added cinnamon, cloves, bayleaf and curry leaves for tempering. It gives warm aroma in the beginning stage of cooking.
• Oil and coriander leaves – I just used for sautéing and tempering so spices release flavor properly. I added coriander leaves at the end for freshness and little color.

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How to make Mutton Kheema Step by Step

1.Rinse mutton keema in water twice at least then add turmeric powder and rinse it 2 times. Drain water and set aside.

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

3.Saute till onions turn transparent then add tomatoes. Saute till tomatoes turn mushy. Then add mutton keema. Let it cook for few minutes.

4.Meanwhile measure and take rice rinsed water. While washing rice just reserve the water and keep. Cook mutton till the texture slightly changes, it will take 5 minutes.

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

6.Pressure cook for at least 7-8 whistles or until mutton becomes soft.Add water accordingly.Once pressure releases let it boil for few mins. Meanwhile grind coconut with fennel seeds to a coarse paste.

7.Add coconut paste, rinse the jar with little water and add it too.Let the gravy boil for a good 10 minutes in low flame.

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

Serve with hot rice.

Expert Tips

• Cleaning keema – I rinse keema at least two times with little turmeric. I usually do this properly to remove any strong raw smell.
• Cooking time – I usually pressure cook for enough whistles till it becomes really soft. Try not to undercook mutton as it may stay chewy. 
• Spice balance – I usually sauté few minutes so raw taste of masala goes away. Add spice powders only after mutton changes color slightly. 
• Grinding coconut – I keep it slightly coarse as it gives better texture to the gravy. Do not grind coconut too smooth. 
• Boiling – I let it simmer till oil slightly separates on top. Once pressure releases, make sure to boil few minutes more. 

Serving and Storage

Serve this with steamed rice, idli or soft chapathi. This goes well even with dosa or paratha for dinner. Store leftover keema in refrigerator for 2 days in airtight box. Reheat on stove with little water if it becomes thick. It tastes even better next day as flavors settle little more.

FAQS

1.Can I skip coconut?

Yes you can, but coconut give nice body to gravy. You can replace with little cashew paste.

2.Can I cook keema in open pot?

Yes you can cook in kadai but it will take more time. Cook covered till mutton becomes soft.

3.Why is my keema dry?

This may happen if water is less or cooked for too long. Add little hot water and simmer again.

4.Can I use chicken keema instead?

Yes chicken keema can be used and cooking time will be less. Adjust spice accordingly.

5.How long can I store mutton keema?

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

If you have any more questions about this Mutton Keema Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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