Mutton Keema Recipe – Potato & Pea Mince with Indian Spices

Last Updated on 2 months by Neha Deshmukh

Mutton Keema Recipe – Potato & Pea Mince with Indian Spices

Introduction

There’s just something so comforting about a warm bowl of keema, isn’t there? This Mutton Keema recipe – a flavorful mince of mutton with potatoes and peas – is a dish I grew up with, and it always reminds me of cozy family dinners. It’s a little bit spicy, a little bit savory, and completely satisfying. I first made this on my own when I moved away from home, trying to recreate the flavors of my childhood, and it’s been a staple ever since! It’s perfect for a weeknight meal, and honestly, it tastes even better the next day.

Why You’ll Love This Recipe

This isn’t just any keema recipe. It’s a beautiful blend of textures and tastes. The tender mutton mince, soft potatoes, and sweet peas come together in a symphony of flavor, all thanks to a generous helping of Indian spices. It’s relatively quick to make (about 30 minutes!), and it’s incredibly versatile – serve it with roti, rice, or even tucked into a warm paratha. Plus, it’s a fantastic way to get a hearty and delicious meal on the table.

Ingredients

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

• 250 gm mutton mince
• ¼ tsp red chilli powder (adjust to your spice preference!)
• ½ tsp ginger garlic paste
• Salt to taste
• 1 large potato, peeled and diced
• 1 tsp oil
• 1 small onion, finely minced
• 1 small tomato, chopped
• 2 tbsp tomato paste
• ¼ tsp turmeric powder
• ¼ tsp garam masala powder
• ⅛ tsp cinnamon powder
• ⅛ tsp cardamom powder
• ¼ tsp coriander powder
• ¼ tsp cumin powder
• 2 tbsp frozen green peas
• 2-4 tbsp chopped coriander and mint leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this keema.

• Garam Masala: This is key. Don’t skimp on the garam masala – it’s what gives this dish its signature warmth and aroma. Every family has their favorite blend, so feel free to use yours!
• Spice Levels: Indian cuisine is all about balance. Traditionally, this dish has a medium spice level, but you can easily adjust the red chilli powder to make it milder or hotter. Some regions in India also add a pinch of cayenne pepper for extra heat.
• Mutton Mince Quality: The quality of your mutton mince matters. Look for mince that isn’t too lean – a little bit of fat adds flavor and keeps the keema moist. If you can, ask your butcher to mince it fresh for you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the mutton mince. In a bowl, combine the mince with red chilli powder, ginger garlic paste, and salt. Give it a good mix and set it aside for at least 15 minutes – this helps the flavors meld together.
2. While the mince is marinating, peel and dice the potato into small, bite-sized cubes. Parboil them in water for about 10 minutes, until they’re slightly tender but still hold their shape. Drain and set aside.
3. Now, heat the oil in a pan or wok over medium heat. Add the minced onion and sauté until it turns translucent and slightly golden brown.
4. Add the chopped tomato and tomato paste to the pan. Cook for a few minutes, stirring occasionally, until the tomatoes soften and blend into a thick, fragrant base. This is where the flavor really starts to build!
5. Time for the star of the show! Add the marinated mince to the pan and mix well to combine it with the onion-tomato mixture. Break up any clumps of mince as you stir.
6. Sprinkle in the turmeric powder, garam masala powder, cinnamon powder, cardamom powder, coriander powder, and cumin powder. Stir everything together and cook on low heat for about 15-20 minutes, or until the mince is nearly cooked through. Add a splash of water if the mixture starts to stick to the pan.
7. Add the parboiled potatoes and frozen green peas to the pan. Continue cooking for another 5-10 minutes, or until the potatoes and peas are tender and everything is fully cooked.
8. Finally, garnish with fresh coriander and mint leaves. Give it a final taste and adjust the salt and spices if needed. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the keema in two batches to ensure it browns properly.
• For a richer flavor, add a tablespoon of yogurt along with the spices.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: Swap the mutton mince for a plant-based mince alternative. There are some great options available now!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to make any changes.
• Spice Level Adjustment: For a milder keema, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: This keema is often made during Ramadan and Eid celebrations. Some families add a handful of chopped dates for a touch of sweetness.

Serving Suggestions

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

• With warm roti or naan bread – perfect for scooping up every last bit of the flavorful sauce.
• Served over fluffy basmati rice.
• Stuffed into a paratha for a hearty and satisfying meal.
• 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. It also freezes well – just portion it out into freezer-safe containers and it will keep for up to 2 months. Reheat thoroughly before serving.

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 mince moist and flavorful.

Can I use frozen mutton mince for this recipe?

Yes, you can! Just make sure to thaw it completely before using it.

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

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

Can I make this keema ahead of time?

Absolutely! Keema actually tastes better the next day as the flavors have time to develop.

What is the best way to serve keema to kids?

Serve it with rice or roti and a side of yogurt to cool down the spice. You can also reduce the amount of chilli powder to make it milder for little ones.