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A robust and spicy Mughlai minced mutton curry where fresh green chilies are the star. This semi-dry keema is packed with flavor from whole spices and yogurt, making it a perfect hearty meal with naan or roti.
For 4 servings
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, black peppercorns, and cumin seeds. Sauté for 30-40 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 step is crucial for the flavor base.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Increase the heat to high and add the mutton keema. Use a spatula to break up any lumps. Sauté for 8-10 minutes, stirring continuously. Cook until the keema changes color from pink to brown and all its moisture has evaporated. The keema should be well-browned ('bhunai').
Reduce the heat to medium. Add the powdered spices (turmeric, coriander, cumin) and salt. Mix well and cook for 1 minute. Then, add the tomato puree and the coarsely crushed green chilies. Cook for 5-7 minutes, until the oil begins to separate from the masala.
Lower the heat to the minimum setting. Add the whisked curd, stirring continuously for 1-2 minutes to prevent it from curdling. Once incorporated, cook for another 2-3 minutes until the oil surfaces again.
Pour in 1 cup of hot water and add the slit green chilies. Stir well, bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 15-20 minutes, or until the mutton is tender and the gravy has thickened to a semi-dry consistency.
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A robust and spicy Mughlai minced mutton curry where fresh green chilies are the star. This semi-dry keema is packed with flavor from whole spices and yogurt, making it a perfect hearty meal with naan or roti.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 595.64 calories per serving with 25.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Turn off the heat. Stir in the garam masala. Garnish with fresh chopped coriander leaves and ginger juliennes. Let it rest for 10 minutes before serving hot with naan, roti, or paratha.
Replace mutton keema with chicken keema for a lighter version. Reduce the final cooking time by 5-7 minutes as chicken cooks faster.
Add 1 cup of green peas (matar) or diced potatoes (aloo) along with the water in Step 7 to make Keema Matar or Keema Aloo.
For a smoky 'dhungar' flavor, place a small steel bowl in the center of the cooked keema. Add a piece of hot charcoal, pour half a teaspoon of ghee over it, and immediately cover the pan for 5 minutes to trap the smoke.
For a richer, less spicy version, stir in 2-3 tablespoons of fresh cream at the end along with the garam masala.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The capsaicin in green chilies is known to temporarily boost metabolism, which can aid in calorie burning. The spices also aid in digestion.
Red meat like mutton is a rich source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for preventing anemia and maintaining energy levels.
Ingredients like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory properties that can help reduce inflammation in the body.
Hari Mirch ka Keema can be part of a balanced diet. It is high in protein and iron from the mutton, which is essential for muscle building and energy. However, it is also high in saturated fat due to the ghee and mutton fat. To make it healthier, you can use leaner mince and reduce the amount of ghee.
One serving of Hari Mirch ka Keema (approximately 280g) contains around 530-580 calories. The exact count depends on the fat content of the mutton and the amount of ghee used.
Yes, you can substitute mutton with minced chicken or beef. For chicken, the cooking time will be shorter. For beef, you might need to cook it a bit longer to ensure it's tender.
To reduce the spice level, decrease the number of green chilies. You can also use milder varieties of green chilies and make sure to deseed them before crushing or slitting, as the seeds contain most of the heat.
Store leftover keema in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry. You can also microwave it until heated through.