Keema Mutter

1. 1
   prep

   Prep all ingredients before you start cooking.

   Finely chop onions and tomatoes. Slit green chilies, julienne ginger for garnish, and measure out all spices. Keep peas ready and mutton mince at room temperature.

2. 2
   saute · ~1 min

   Bloom the whole spices in ghee.

   1.Heat ghee in a heavy-bottomed pan over medium heat until shimmering.

   2.Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves.

   3.Sauté until fragrant and cumin seeds start to crackle (30-45 seconds).

   TIPDon't let the spices burn — medium heat is enough to release their oils.
3. 3
   saute · ~10 min

   Cook the onions until deep golden.

   1.Add finely chopped onions to the pan and stir well.

   2.Sauté for 8-10 minutes, stirring occasionally, until onions turn deep golden brown.

   3.Add ginger-garlic paste and slit green chilies. Sauté until raw aroma disappears (1 minute).

   TIPPatience here is key — deeply browned onions build the foundation of flavor.
4. 4
   saute · ~7 min

   Add tomatoes and cook to a soft paste.

   1.Add chopped tomatoes and a pinch of salt to help them break down.

   2.Cook until tomatoes turn mushy and the ghee starts to separate from the mixture (5-7 minutes).

   3.Mash the tomatoes with the back of the spatula as they cook.

   TIPLook for oil separation — that's your sign the masala is ready.
5. 5
   saute · ~1 min

   Add powdered spices and cook briefly.

   1.Reduce heat to low. Add turmeric powder, red chili powder, coriander powder, and cumin powder.

   2.Stir continuously and cook for 30-40 seconds until the spices bloom but don't burn.
6. 6
   saute · ~8 min

   Brown the mutton mince.

   1.Add the mutton mince to the pan and increase heat to medium-high.

   2.Break up the mince with your spatula and stir-fry for 6-8 minutes.

   3.Cook until the meat changes color, releases its juices, and the liquid evaporates.

   TIPStir-fry vigorously — this step develops a deep, meaty flavor through light browning.
7. 7
   simmer · ~20 min

   Simmer the keema until tender.

   1.Pour in half a cup of water and stir everything together.

   2.Cover the pan, reduce heat to low, and simmer for 18-20 minutes.

   3.Stir once or twice during cooking. The meat should absorb the liquid and cook through.

   TIPDon't rush — slow simmering makes the mince tender and lets the spices penetrate.
8. 8
   simmer · ~7 min

   Add green peas and finish cooking.

   1.Add the green peas and fold them gently into the keema.

   2.Cover and cook for another 5-7 minutes until peas are tender.

   3.Remove the lid and dry out any excess moisture if the keema looks too wet.

   TIPIf using frozen peas, add them directly — no need to thaw separately.
9. 9
   garnish · ~2 min

   Finish with garam masala, ginger, and coriander.

   1.Turn off the heat. Sprinkle garam masala over the keema.

   2.Top with julienned ginger and chopped coriander leaves.

   3.Cover and let it rest for 2 minutes before serving.

   TIPThe final garam masala should be stirred through or sprinkled — either works beautifully.
10. 10
    serve

    Serve hot with naan, roti, or steamed rice.

    Scoop into a serving bowl and bring to the table straight from the pan. Squeeze a wedge of lemon on top for a fresh, tangy lift.

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