Mutton Keema Recipe is a gravy curry recipe made with minced meat or it is usually called as mutton kheema or mutton keema. It is a super delicious recipe often made in Hyderabad.
Other recipes too can be made with keema such as mutton kofta and nargisi kofta have been posted on the blog.
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About keema or minced meat:
When the meat is minced or made into a keema, it should be minced thickly and not machine minced. Thickly minced meat tastes the best.
We usually think of making meat recipes with mutton but one might be surprised to know the various recipes that can be made when meat is minced.
I try to make keema samosas with minced meat, I also try other keema recipes such as keema parathas, keema biryani, keema kofta etc…. apart from only keema fry or keema curry recipes.
If one visits Hyderabad then he/she would be surprised to see the number of restaurants that serve mutton related food and it is a common sight to see them on the road side as well.
Mutton or chicken related stuff sells like hot cakes and I am more than glad to show the world our cuisine which is always in demand even abroad with some of the highly requested recipes such as mutton chops , mutton kabab, mutton soup are already posted.
Accompaniments for the keema recipe:
Mutton kheema or mutton keema tastes best along with hot rotis or parathas. But, the mutton keema made here can be eaten with steamed rice, khatti dal and mutton kheema as an accompaniment or a side dish.
Also check out keema made using chicken which is in the name of chicken keema and is mentioned under the category of chicken recipes.
How to mince meat:
Keema is quite easy to make in a food processor but if we are finding it difficult to make a mince out of mutton then it is better to hand over this task of mincing meat to the nearest butcher available who are experts in mincing the mutton.
There are few recipes that taste best when made with keema of mutton such as mutton kofta, shimla mirch keema etc…
This is a common hyderabadi keema curry but made with different variations and in hyderabad, keema is usually eaten along with moong dal khichdi as a breakfast recipe.
There are many more recipes to be made with keema and I shall update them as I continue writing recipes for my blog.
About this recipe:
This keema curry is made using chopped onions and chopped tomatoes and also added into them are few spices which are available handy at home. The keema curry is pressure cooked which could make our work easy.
The minced meat or keema chosen from fresh red meat tastes good and therefore, chosing a good quality keema is very necessary.
This recipe can be tried with chicken keema as well and similar process can be followed to make the keema with boneless chicken as well. These keema recipes can always be made as morning breakfast curries and served with indian flat breads like roti, chapati or parotta.
Keema curry tastes as good as keema paratha and keema balls. I have also added very few methi/fenugreek leaves into the recipe and it is totally optional but I suggest few leaves to be added to get a very yummy flavor from those fresh leaves.
Do check out the delicious and a wonderful side dish curry for roti or parathas below…
Step by step pics for the mutton keema making procedure:
- Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
- Take a pressure cooker or a cooking vessel.
- Into it, add oil and heat it.
- Add sliced onions, green chillies and saute until the onions turn very slight brown color.
- The onions should be of this color.
- Add ginger garlic paste and saute to get rid of raw smell.
- Add mutton keema into it and roast well.
- Roast it until the keema changes its color and there is no water remaining.
- Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.
- Add chopped tomatoes, garam masala powder, black pepper powder.
- Mix well.
- Cook until the tomatoes turn soft.
- Add about one and a half cups of water, mix it well.
- Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.
- Reduce the steam and remove the lid.
- Add fresh coriander leaves, crushed kasoori methi and mix.
- Cook for few minutes if there is any water remaining.
- Switch off the flame.
- Serve it with roti, rice or paratha!!!
Video procedure for keema below:
Mutton Keema Recipe Below:
Mutton Keema Recipe or Keema Curry
Ingredients
- 500 gms minced meat/keema/kheema
- 2 tbsp oil
- 2 onions finely sliced
- 2 vertically slit green chillies
- 1 tbsp ginger garlic paste
- salt -to taste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 3 medium size tomatoes finely chopped
- 1/2 tsp garam masala powder
- 1/2 tsp black pepper corn powder
- 1 1/2 cup water
- 2 tbsp fresh coriander leaves/kothmir
- 1/4 tsp crushed kasoori methi/dried fenugreek leaves
Instructions
- Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
- Take a pressure cooker or a cooking vessel.
- Into it, add oil and heat it.
- Add sliced onions, green chillies and saute until the onions turn very slight brown color.
- Add ginger garlic paste and saute to get rid of raw smell.
- Add mutton keema into it and roast well.
- Roast it until the keema changes its color and there is no water remaining.
- Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.
- Add chopped tomatoes, garam masala powder, black pepper powder, mix and cook until the tomatoes turn soft.
- Add about one and a half cups of water, mix it well.
- Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.
- Reduce the steam.
- Add fresh coriander leaves, crushed kasoori methi and mix.
- Cook for few minutes if there is any water remaining.
- Switch off the flame.
- Serve it with roti, rice or paratha!!!
Notes
- Adding of tomatoes is totally optional and can be skipped and yet make a delicious dish…
- Here, I have made use of chopped tomatoes to make the curry but one can even use beaten yogurt to add into the curry in place of chopped tomatoes as replacing tomatoes with curd too gives a delicious keema gravy that can be served with naan or parathas.
Excellent recipe…made it twice andit turned out to be so well both the times! Well described, easy to make and great results…I made it in a kadhai though..
Glad that you made this recipe and it turned out well…Nice to hear good words about the recipe from you…
Excellent recipe for a mildly spiced and delicious
Asiya, Mutton Kheema tastes good only when prepared with perfection. I have tried many recipes but always failed to make it yummy. I will try your recipe and see whether it comes out well. Keep sharing such posts and help novices like us to cook well. Looking forward to more posts.
A delicious picture of Mutton Kheema almost making my mouth water. Thank you for sharing this recipe here because Mutton Kheema is an ideal accompaniment with Parathas as well as with Pavs. The pictures have been clicked well and show the true texture of Kheema. Keep sharing such posts here.
Can we add potatoes to it? Its good with rice?
Absolutely you can add potatoes… They taste yum with rice…
Tried this recipe for the first time. Exceptional taste and aroma. Cooked with olive oil, had to use 4tsps mentioned quantity of 2tbps didn’t work well for me.
Thanks for trying our dish…