Mutton Keema Recipe – Authentic Indian Keema with Eggs & Peas

Last Updated on 4 months by Neha Deshmukh

Mutton Keema Recipe – Authentic Indian Keema with Eggs & Peas

Hey everyone! If you’re anything like me, a comforting bowl of keema is pure nostalgia. It’s the kind of dish my grandmother used to make, filling the house with the most incredible aromas. This Mutton Keema recipe is my take on that classic, packed with flavour and perfect for a cozy weeknight dinner or a festive gathering. It’s a little bit of effort, but trust me – it’s so worth it.

Why You’ll Love This Recipe

This isn’t just any keema recipe. It’s a slow-cooked masterpiece, brimming with tender mutton, sweet peas, and a beautiful blend of spices. The addition of boiled eggs and a garnish of fresh coriander takes it to another level. It’s hearty, flavourful, and guaranteed to become a family favourite. Plus, it pairs beautifully with so many things – I’ll share my favourite serving suggestions later!

Ingredients

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

• 1 kg mutton keema
• 5-6 chopped onions
• ½ cup frozen peas
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 200 gm tomato puree
• 1 tsp garam masala
• 1-2 tsp red chili powder (adjust to your spice preference!)
• ½ tsp turmeric powder
• 1 tsp salt (or to taste)
• 2 tbsp vegetable oil
• 1 tbsp ghee
• 2 cinnamon sticks
• 2 black cardamom
• 4-5 green cardamom
• 2 dried red chilies
• 1 tsp whole black pepper
• 2 eggs
• Fresh coriander (dhania), for garnish
• Fried onions, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this keema extra special.

• Ghee: Don’t skip the ghee! It adds a richness and flavour that oil just can’t replicate. It’s a cornerstone of Indian cooking for a reason.
• Garam Masala: Use a good quality garam masala. The blend of spices is crucial. You can even make your own if you’re feeling ambitious!
• Mutton Keema Quality: Good quality mutton keema is key. Look for a nice balance of meat and fat – it will result in a more tender and flavourful keema.
• Keema Styles: Did you know there are regional variations? Bombay keema tends to be sweeter and uses potatoes, while Lucknowi keema is more aromatic and uses a lot of ginger-garlic paste. This recipe leans towards a more general North Indian style.
• Spice Level: I’ve suggested 1-2 tsp of red chili powder, but feel free to adjust this based on how much heat you like. Kashmiri chili powder will give you colour without too much spice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, crush the whole red chilies and cardamom pods using a mortar and pestle. This releases their amazing aroma.
2. Heat the vegetable oil and ghee in a large, heavy-bottomed pan. Add the cinnamon sticks, black cardamom, green cardamom, dried red chilies, and whole black pepper. Sauté for 1-2 minutes until fragrant – your kitchen should smell incredible!
3. Add the chopped onions and fry until they turn a beautiful golden brown. Patience is key here; well-browned onions are the foundation of flavour.
4. Stir in the ginger and garlic pastes and cook for about a minute until they lose their raw smell.
5. Now, add the mutton keema. Cook, breaking up any lumps, until it turns light brown.
6. Mix in the salt, turmeric powder, red chili powder, and garam masala. Cook for another 2-3 minutes, allowing the spices to bloom.
7. Pour in the tomato puree, add the frozen peas, and 2 cups of water. Bring the mixture to a boil.
8. Reduce the heat to low, cover the pan, and simmer for a good 5 hours, stirring occasionally. This slow cooking is what makes the keema so tender. Don’t rush this step!
9. While the keema is simmering, boil, peel, and quarter the eggs.
10. Once the keema is cooked through and the gravy has thickened, garnish generously with the boiled eggs, fresh coriander, and fried onions.

Serve immediately with buttered pao – it’s a match made in heaven!

Expert Tips

Here are a few things I’ve learned over the years to make this keema perfect:

• Browning the Keema: Don’t overcrowd the pan when browning the keema. Work in batches if necessary to ensure it browns properly.
• Consistency: If the keema is too dry, add a little more water. If it’s too wet, cook uncovered for a bit longer to allow the excess liquid to evaporate.
• Preventing Sticking: A heavy-bottomed pan is your best friend here. Stir frequently, especially during the initial stages of cooking, to prevent the keema from sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Keema: My friend Sarah loves making this with plant-based keema alternatives like textured vegetable protein (TVP) or soy granules. It’s surprisingly delicious!
• Gluten-Free Keema: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustments: For a milder keema, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Ramadan and Eid, I often add a handful of chopped cashew nuts for extra richness.

Serving Suggestions

This keema is incredibly versatile. Here are some of my favourite ways to serve it:

• Buttered pao (a classic!)
• Roti or naan
• Steamed rice, with a side of raita or yogurt
• As a filling for samosas or pastries

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

1. What cut of mutton is best for keema?

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

2. Can I use a pressure cooker to speed up the cooking time?

Yes, you can! Pressure cook for about 30-40 minutes after the initial sautéing. Just be careful when releasing the pressure.

3. How do I adjust the spice level of this keema?

Start with less chili powder and add more to taste. Kashmiri chili powder is a good option for colour without too much heat.

4. What is the best way to garnish keema for a festive occasion?

Besides the eggs, coriander, and fried onions, you can add a sprinkle of chopped mint, a swirl of cream, or a few slivered almonds.

5. Can I freeze leftover keema? If so, how?

Absolutely! Let the keema cool completely, then transfer it to a freezer-safe container. It will keep well for up to 2 months.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!