Keema Recipe- Authentic Indian Mutton Keema with Green Peas & Spices

Last Updated on 3 months by Neha Deshmukh

Keema Recipe- Authentic Indian Mutton Keema with Green Peas & Spices

Introduction

There’s just something about a comforting bowl of Keema, isn’t there? It’s the kind of dish that instantly feels like home. I remember my grandmother making this for us on chilly evenings, the aroma of spices filling the entire house. This mutton keema recipe with green peas is a family favourite, passed down through generations, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, every single bite is worth it!

Why You’ll Love This Recipe

This isn’t just any keema recipe. It’s a flavour explosion! The combination of tender mutton, fragrant spices, and sweet green peas is simply divine. It’s perfect for a weeknight dinner, a festive gathering, or even just when you’re craving something truly delicious. Plus, it’s surprisingly versatile – I’ll share a bunch of variations later on!

Ingredients

Here’s what you’ll need to make this amazing keema:

• 1/2 kg Minced meat (keema) – about 500g
• 2 Onions, chopped
• 2 Tomatoes, chopped
• 1/2 cup Green peas – about 120ml
• 1/2 tbsp Ginger garlic paste – about 7ml
• 2 Green cardamom
• 1 Black cardamom
• 1 Bay leaf
• 1″ Cinnamon stick
• 3 Cloves
• 3 Green chilies, slit
• 1/2 tsp Turmeric powder – about 2.5ml
• 1/4 tsp Cumin powder – about 1.25ml
• 1/2 tbsp Coriander powder – about 7ml
• 1 tsp Red chili powder – about 5ml
• 1/4 cup Yogurt – about 60ml
• 1 tsp Garam masala pwd – about 5ml
• Salt to taste
• 2 tbsp Cooking oil – about 30ml
• 1 tbsp Ghee
• Coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Whole Spices: Don’t skip the whole spices like green cardamom and black cardamom. They release an incredible aroma when bloomed in hot oil and ghee, forming the base of the flavour.
• Meat Choice: Traditionally, this is made with mutton (goat meat). Lamb works beautifully too, offering a slightly milder flavour. You can even use beef if you prefer, but the cooking time might need adjusting.
• Ghee is Key: Ghee (clarified butter) adds a richness and depth of flavour that oil alone just can’t achieve. It’s a little indulgence that’s totally worth it! If you don’t have ghee, you can substitute with more oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil and ghee in a pressure cooker over medium-high heat. Once hot, add the green cardamom, black cardamom, cinnamon stick, cloves, and bay leaf. Sauté for about 30 seconds, or until fragrant – you’ll know it when you smell it!
2. Add the slit green chilies and chopped onions. Cook until the onions turn translucent and slightly golden brown, about 5 minutes. Patience is key here; well-cooked onions are the foundation of a good keema.
3. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. Then, add the minced meat and turmeric powder. Cook uncovered on high heat for 4-5 minutes, stirring occasionally, until the meat starts to brown. Reduce the heat to medium and simmer for another 5 minutes, breaking up any clumps.
4. Now for the spice magic! Add the red chili powder, coriander powder, cumin powder, and salt. Mix well, ensuring the meat is evenly coated. Incorporate the chopped tomatoes and cook for 3-4 minutes, until they soften.
5. Pour in 1.5 cups (360ml) of water and yogurt. Give it a good stir, bring to a boil, then close the pressure cooker lid. Cook for 3 whistles on medium heat. Let the pressure release naturally – don’t force it!
6. Once the pressure has released, open the cooker and add the green peas. Simmer for 10 minutes, allowing the peas to cook through and the flavours to meld. If the gravy is too thick, add a little water to adjust the consistency.
7. Finally, sprinkle with garam masala powder and garnish generously with fresh coriander leaves. Serve hot with rice, roti, naan, or paratha.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches for best results.
• Browning the meat properly is crucial for developing flavour. Don’t rush this step!
• Adjust the amount of green chilies and red chili powder to your liking.

Variations

• Vegan Adaptation: Swap the mutton for plant-based mince (like soy or pea protein). Use plant-based yogurt and ensure your ghee substitute is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten.
• Spice Level Adjustment: For a milder keema, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: This keema is a staple during Ramadan and Eid. My aunt always adds a handful of chopped cashews for extra richness during festive occasions.

Serving Suggestions

Keema is incredibly versatile! Here are a few of my favourite ways to serve it:

• With fluffy basmati rice and a side of raita (yogurt dip).
• Stuffed into warm roti or paratha.
• As a filling for samosas or spring rolls.
• Served with naan bread for dipping.

Storage Instructions

Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat thoroughly before serving.

FAQs

What cut of meat is best for Keema?

Shoulder or leg of mutton are excellent choices for keema. They have a good amount of fat, which keeps the keema moist and flavourful.

Can I make this Keema recipe ahead of time?

Yes! You can make the keema a day or two in advance. The flavours actually develop even more overnight.

How do I adjust the spice level in this Keema?

Start with less chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.

What is the best way to serve Keema?

Honestly, any way you like! It’s delicious with rice, bread, or even on its own.

Can I use a pot instead of a pressure cooker?

Absolutely! If you don’t have a pressure cooker, you can cook the keema in a heavy-bottomed pot. It will take longer – about 45-60 minutes – but the results will be just as delicious. Just ensure you simmer it on low heat and stir occasionally to prevent sticking.