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A royal delicacy from Lucknow, this minced mutton is slow-cooked with fragrant spices, yogurt, and a rich brown onion paste. Its aromatic gravy and melt-in-the-mouth texture make it a true masterpiece of Awadhi cuisine, perfect for a special meal.
For 4 servings
Prepare the Brown Onion Paste (Birista)
Sauté Aromatics and Brown the Keema
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A royal delicacy from Lucknow, this minced mutton is slow-cooked with fragrant spices, yogurt, and a rich brown onion paste. Its aromatic gravy and melt-in-the-mouth texture make it a true masterpiece of Awadhi cuisine, perfect for a special meal.
This awadhi recipe takes 80 minutes to prepare and yields 4 servings. At 556.04 calories per serving with 24.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Spices and Yogurt
Slow Cook the Keema (Dum)
Finish and Garnish
Replace mutton with minced chicken or lamb. Note that chicken keema will cook faster, so reduce the 'dum' cooking time to 15 minutes.
For a heartier dish, add 1 cup of green peas (matar) or 2 small, diced potatoes along with the water in Step 4. Adjust cooking time until the vegetables are tender.
Substitute the mutton keema with 250g of crumbled paneer or soya granules. Sauté the paneer/soya briefly before adding the spices.
For a spicier version, increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Red meat like mutton is a significant source of heme iron, a type of iron that is more easily absorbed by the body, helping to prevent anemia and boost energy levels.
The recipe uses spices like turmeric, ginger, cloves, and cinnamon, which are known for their natural anti-inflammatory and antioxidant properties, contributing to overall wellness.
Awadhi Keema is a rich, indulgent dish. It is high in protein from the mutton, which is essential for muscle repair. However, it also contains a significant amount of fat from the ghee and mutton. It can be enjoyed as part of a balanced diet, but in moderation.
One serving of this Awadhi Keema recipe (approximately 1 cup or 280g) contains an estimated 480-520 calories. This can vary based on the fat content of the mutton and the exact amount of ghee used.
Birista is the term for deep-fried, golden-brown onions. They are a cornerstone of Awadhi and Mughlai cuisine, adding a unique sweetness and richness to gravies. While making it fresh yields the best flavor, you can find ready-made fried onions in most Indian grocery stores to save time.
To prevent curdling, always ensure the yogurt is at room temperature and whisked well. Add it to the pan on the lowest possible heat and stir continuously until it's fully incorporated. If it has already split slightly, you can sometimes salvage it by continuing to cook until the oil separates, which can help emulsify the sauce again.
Store leftover Awadhi Keema in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently in a pan over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving, as it can make the meat tough.