Mutton Keema Recipe – Authentic Indian Ground Mutton with Spices

Last Updated on 2 months by Neha Deshmukh

Mutton Keema Recipe – Authentic Indian Ground Mutton with Spices

Hey everyone! If you’re anything like me, a comforting, flavorful keema is a weeknight dinner hero. This Mutton Keema recipe is one I’ve been perfecting for years – it’s a family favourite, and I’m so excited to finally share it with you. It’s packed with aromatic spices and incredibly easy to make. Trust me, once you try this, it’ll become a regular on your dinner table too!

Why You’ll Love This Recipe

This isn’t just any keema recipe. It’s a flavour explosion! The slow cooking process with the right blend of spices creates a melt-in-your-mouth texture. It’s perfect for a quick weeknight meal, but also special enough to serve to guests. Plus, it’s incredibly versatile – serve it with roti, rice, or even tucked into a warm paratha.

Ingredients

Here’s what you’ll need to make this delicious Mutton Keema:

• 500 grams minced mutton (keema)
• 2 tablespoons oil
• 2 onions, finely sliced
• 2 green chillies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chilli powder
• 3 tomatoes, chopped
• 0.5 teaspoon garam masala powder
• 0.5 teaspoon black pepper powder
• 1.5 cups water (360ml)
• 2 tablespoons fresh coriander leaves, chopped
• 0.25 teaspoon dried fenugreek leaves (kasoori methi)

Ingredient Notes

Let’s talk ingredients! Using good quality minced mutton makes all the difference. Don’t be afraid to ask your butcher to mince it for you if you prefer.

Now, about that kasoori methi – it’s a game changer! These dried fenugreek leaves add a unique, slightly bitter aroma that’s so characteristic of Indian cuisine. If you can find it, definitely use it. I usually crush it between my palms before adding it to release the flavour.

And a really important tip: roasting the keema properly is key. This step develops a depth of flavour and prevents the keema from being greasy. You want to cook it until all the moisture has evaporated and it’s nicely browned.

Spice levels can vary hugely across India! In some regions, they like it fiery hot, while others prefer a milder flavour. Feel free to adjust the amount of red chilli powder to your liking. I usually stick to 0.5 teaspoon for a medium spice level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the mutton keema a good rinse under running water and drain it well using a strainer. This helps remove any excess fat.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the sliced onions and green chillies. Sauté until the onions turn a lovely light golden colour.
3. Stir in the ginger-garlic paste and sauté for another 1-2 minutes until you can no longer smell the raw aroma.
4. Now, add the drained keema to the cooker and roast it. Keep stirring until it changes colour and all the moisture has evaporated. This is where patience pays off!
5. Season with salt, turmeric powder, and red chilli powder. Continue to cook, stirring frequently, until the oil starts to separate from the mixture. This is a sign that the keema is beautifully roasted.
6. Add the chopped tomatoes, garam masala powder, and black pepper powder. Cook until the tomatoes soften and break down into a thick paste.
7. Pour in 1.5 cups of water, secure the pressure cooker lid, and cook for 3 whistles on low heat.
8. Once cooked, let the pressure release naturally. This is important – don’t force it!
9. Open the lid and garnish generously with fresh coriander leaves and that wonderful kasoori methi.
10. If there’s any excess liquid, simmer briefly to reduce it. Serve hot with roti or rice.

Expert Tips

• Don’t overcrowd the pressure cooker: If you’re making a large batch, it’s better to cook it in two batches to ensure even cooking.
• Use a good quality non-stick pressure cooker: This will prevent the keema from sticking to the bottom.
• Taste as you go: Adjust the seasoning to your liking throughout the cooking process.

Variations

• Vegan Adaptation: Swap the mutton keema for a plant-based mince like soy keema or textured vegetable protein (TVP). You might need to adjust the cooking time slightly. My friend, Priya, swears by using mushrooms for extra umami!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: For a milder flavour, reduce the red chilli powder to ¼ teaspoon or omit it altogether. For a spicier kick, add a pinch of cayenne pepper or a finely chopped chilli.
• Festival Adaptations: During Ramadan and Eid, my family loves to serve this keema with sheermal (a slightly sweet saffron-flavored bread). It’s a truly special treat!

Serving Suggestions

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

• With hot, fluffy roti or naan.
• Alongside a bowl of fragrant basmati rice.
• Stuffed into warm parathas for a satisfying breakfast or lunch.
• As a filling for samosas or spring rolls.

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. Just make sure to thaw it completely before reheating.

FAQs

What cut of mutton is best for keema?

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

How do I prevent the keema from becoming dry?

Roasting the keema properly and not overcooking it are key. Adding a little yogurt or grated onion while cooking can also help keep it moist.

Can I make this keema recipe ahead of time?

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

What is Kasoori Methi and can I substitute it?

Kasoori Methi are dried fenugreek leaves. If you can’t find them, you can substitute with a teaspoon of dried fenugreek powder, but the flavour won’t be quite the same.

How can I adjust the spice level to suit my preference?

Simply adjust the amount of red chilli powder. Start with a small amount and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!