Mutton Keema Masala with Taftan

Instructions

1. 1

   Sauté Aromatics and Onions

   • Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
2. 2

   Build the Masala Base

   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
   • Pour in the tomato puree. Increase the heat to medium and cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
3. 3

   Cook the Mutton Keema

   • Add the mutton keema to the pan. Increase the heat to medium-high.
   • Using a spatula, break up any lumps and stir-fry the keema for 7-8 minutes until it is well-browned and no longer pink. This searing step adds a lot of flavor.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
4. 4

   Simmer the Curry

   • Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
   • Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
   • Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.
5. 5

   Finish and Garnish

   • Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
   • Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.