Mutton Keema Recipe – Authentic Indian Keema with Coconut & Fennel

Last Updated on 4 months by Neha Deshmukh

Mutton Keema Recipe – Authentic Indian Keema with Coconut & Fennel

Hey everyone! If you’re anything like me, a comforting bowl of keema is pure happiness. 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 flavour, thanks to a beautiful blend of spices, a touch of coconut, and the subtle sweetness of fennel. Trust me, this isn’t your average keema!

Why You’ll Love This Recipe

This recipe isn’t just about deliciousness; it’s about a feeling. It’s the kind of dish that fills your kitchen with amazing aromas and brings everyone together. The coconut and fennel add a unique depth of flavour you won’t find in many keema recipes, and it’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it serves 2, making it perfect for a cozy weeknight dinner.

Ingredients

Here’s what you’ll need to create this flavourful Mutton Keema:

• 300g mutton keema
• 1 big tomato, chopped
• 1 big onion, chopped
• 3 small garlic cloves, minced
• 0.5 cup rice rinsed water
• 0.5 cup water
• 1 bunch coriander leaves, chopped
• 1 tsp red chilli powder
• 1.5 tsp coriander powder
• 0.25 tsp turmeric powder
• 2 tsp oil
• 0.25 inch cinnamon stick
• 2 cloves
• 1 small curry leaves sprig
• 0.5 torn bayleaf
• 0.25 cup coconut, grated
• 0.5 tsp fennel seeds

Ingredient Notes

Let’s talk ingredients! Using good quality mutton keema is key – you want a nice balance of meat and fat for the best flavour. I prefer a slightly coarser grind, but you can ask your butcher to grind it to your liking.

Now, about that coconut and fennel. These aren’t traditional in every keema recipe, but they’re a game-changer! The coconut adds a subtle sweetness and richness, while the fennel seeds bring a lovely aromatic flavour. My grandmother always used fennel, and it’s become a non-negotiable for me.

Spice levels can vary hugely depending on where you are in India. I’ve gone with a medium heat here, but feel free to adjust the red chilli powder to your preference (more on that later!). And don’t skimp on the fresh coriander – it adds a beautiful freshness at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the mutton keema a good rinse twice in water. Then, add the turmeric powder and rinse again. This helps remove any impurities and gives the keema a lovely colour. Drain well and set aside.
2. Heat the oil in a pressure cooker over medium heat. Add the cinnamon, cloves, curry leaves, and bayleaf. Let them sizzle for a few seconds until fragrant – this is your tadka, the flavour base for so many Indian dishes.
3. Add the chopped onions and garlic to the cooker. Sauté until they turn translucent and golden brown. Then, add the chopped tomatoes and cook until they become soft and mushy.
4. Now, it’s time for the keema! Add the mutton keema to the cooker and cook for about 5 minutes, stirring occasionally, until the colour changes.
5. Sprinkle in the red chilli powder, coriander powder, and salt. Sauté for another 2 minutes, making sure everything is well combined.
6. Pour in the water and the rice-rinsed water. This adds a little starch which helps bind the keema. Close the pressure cooker lid and cook for 7-8 whistles, or until the meat is tender.
7. While the keema is cooking, let’s make the coconut paste. Grind the coconut and fennel seeds into a coarse paste using a little water.
8. Once the pressure has released naturally, open the cooker and add the coconut paste to the keema gravy. Simmer on low heat for about 10 minutes, stirring occasionally, until the oil starts to separate from the gravy. This is a sign that it’s ready!
9. Finally, garnish with the chopped coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a larger batch, cook it in two batches.
• The rice-rinsed water is a little trick my mom taught me. It adds a lovely texture to the keema.
• Simmering the keema after adding the coconut paste is crucial. It allows the flavours to meld together beautifully.

Variations

• Vegan Adaptation: Swap the mutton keema for a plant-based keema alternative – there are some great options available now!
• 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 keema, reduce the red chilli powder to ½ tsp. For a spicier kick, add up to 1.5 tsp or a pinch of cayenne pepper. My friend loves to add a chopped green chilli for extra heat!
• Festival Adaptations: This keema is often made during Ramadan and Eid. Some families like to serve it with naan or roti, while others prefer it with rice.

Serving Suggestions

This Mutton Keema is incredibly versatile. I love serving it with:

• Steamed rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

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

Q: What cut of mutton is best for keema?
A: Shoulder or leg of mutton are great choices for keema. They have a good amount of fat, which keeps the keema moist and flavourful.

Q: Can I use a pot instead of a pressure cooker?
A: Yes, you can! Just cook the keema in a heavy-bottomed pot over low heat for about 45-60 minutes, or until the meat is tender. You may need to add a little more water.

Q: How do I adjust the spice level of this keema?
A: Easily! Reduce or increase the amount of red chilli powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.

Q: What is the role of fennel seeds in this recipe?
A: Fennel seeds add a unique aromatic flavour that complements the mutton beautifully. They also aid in digestion!

Q: Can I make this keema ahead of time?
A: Absolutely! 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.