Mutton Keema

Keema (or kheema) is a dish from the Indian subcontinent associated with the Mughals. It was usually served at special occasions at Royal events. Keema is commonly served as a main dish, accompanied by pav buns or naan.

Ingredients :
• Mince goat/ lamb 500gm
For curry-
• Ghee /oil ½ cup (preferably ghee)
• Onion (red) 2 large (250 gm)
• Ginger-garlic paste 1 ½ tablespoon
• Tomatoes 2 large (250gm)
Spices-
• Coriander seeds 1 ½ Tablespoon
• Cumin seeds 1 Tablespoon
• 6-8 peppercorns
• 2 small cardamom
• 1 big cardamom
• 1 inch cinnamon
• 4-6 cloves
• 3-4 teaspoon red chilli powder (adjust spice according to taste)
Salt according to taste

Directions :
1. Place all the dry spices (except red chilli powder) into a pan and roast on low flame until fragrance. Put the roasted spices into a grinder and make a fine powder.
2. Pour oil/ghee into a large dish and let it heat up. If in a hurry, use a pressure cooker.
3. Put the onions into the hot oil and sauté till translucent
4. Put in the spice powder you made and stir for a minute or so
5. Now put in the ginger garlic paste and cook for a minute until the paste cooks (the raw smell wears off)
6. Add the tomatoes and a little water and wait for the tomatoes to cook
7. Once the tomatoes are done ( oil will appear on top) add in the mince meat and stir on low flame for 5-6 minutes
8. Then add in some water and cover the skillet. Allow it to cook for 30-40 minutes minutes on low flame. If using a pressure cooker, put on the lid and wait for three whistles.
9. Garnish with coriander before serving – best served with pav buns or Indian breads like naan, plain roti or paratha.

ENJOY 🙂