The Mutton Keema recipe is a delectable delicacy cherished by people throughout the country. Its tenderness, juiciness, and aromatic flavours make it a perfect accompaniment to roti, tandoori naan, steamed rice, paratha, and more. Referred to as Qeema and pronounced as Kee-Mah, it involves minced meat, particularly mutton, and is highly popular in the Indian subcontinent for preparing dishes like Biryani and Naans. Here’s a detailed recipe for preparing Mutton Keema:
Ingredients:
- 200 grams Mutton curry
- Finely chopped onions
- Tomatoes
- Dry chillies
- Red chilli powder
- Garam masala
- Turmeric powder
- Biryani leaves
- Clove
- Small piece of Cinnamon
- Ginger garlic paste
- Mint Leaf
- Oil – as required
- Salt – as per taste
- Water
Process:
- Begin by thoroughly washing and cleaning the mutton, then set it aside.
- Use a mixer grinder to blend tomatoes into a smooth puree.
- Heat oil in a pan, add Biryani leaves, Cinnamon, and Cloves, letting them fry for a minute. Set aside this pan.
- Add finely chopped onions and dry chillies to the hot oil and fry.
- Once sautéed, add ginger-garlic paste to the mixture and sauté further.
- Add red chilli powder, turmeric powder, garam masala, salt, and finely chopped mint leaves. Stir well and cook for 10 minutes.
- Add the tomato puree, and some water, and continue cooking until the mutton keema becomes tender.
- Once cooked, remove from the oven and serve with rice or chapati.
In India, various types of meat like goat, sheep, lamb, and chicken can be used for Mutton Keema. Among these, goat meat is preferred for its lower saturated fats and cholesterol content. In the case of goats, lamb is often chosen over adult goat meat for its tenderness and flavour.
This Mutton Keema recipe offers a delightful way to savour the rich and aromatic flavours of minced mutton, making it a popular choice for various culinary creations in the Indian kitchen.
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