Lean Mutton Keema
A flavorful and protein-rich Mughlai keema, perfect for a hearty and nutritious breakfast. This lean version is designed to be satisfying without compromising on taste.
For 4 servings
Heat the cooking oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the lean mutton keema to the pan. Increase heat to medium-high and cook, breaking up any lumps with a spoon, until the keema changes color and its water has evaporated, about 5-8 minutes.
Reduce heat to low. Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes, stirring constantly to prevent burning.
Add the finely chopped tomatoes and cook, stirring occasionally, until they soften and the oil begins to separate from the masala, which takes about 5-7 minutes.
Pour in the water, bring the mixture to a gentle simmer, then cover the pan and cook on low heat for 15-20 minutes, or until the keema is tender and the gravy has reached your desired consistency.
Stir in the garam masala. Garnish generously with fresh chopped coriander leaves before serving hot.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Using lean mutton keema is crucial for achieving the target nutrition profile without excess fat.
- 2Ensure the onions are well browned as they form the flavor base for the keema.
- 3Adjust the amount of green chilies and red chili powder to suit your preferred spice level.
Adapt it for your goals.
Vegetarian Version
Replace mutton keema with crumbled paneer or a mixture of finely chopped mushrooms and green peas for a delicious vegetarian alternative. Adjust cooking times accordingly.
Added VegetablesAdded Vegetables
Boost the fiber and nutrient content by adding finely diced carrots, bell peppers, or spinach along with the onions and tomatoes during cooking.
Tangy Flavor ProfileTangy Flavor Profile
For a tangier keema, incorporate a tablespoon of plain yogurt or a pinch of amchur (dry mango powder) towards the end of the cooking process.
Why this is on our healthy list.
High-Quality Protein Source
Lean mutton keema provides a significant amount of high-quality protein, crucial for muscle repair, growth, and overall body function, contributing to satiety.
Rich in Essential Minerals
Mutton is a good source of iron, which is vital for oxygen transport in the blood, and zinc, important for immune function and cell growth.
Anti-inflammatory Properties
Ingredients like turmeric, ginger, and garlic are known for their potent anti-inflammatory and antioxidant compounds, supporting overall health and reducing oxidative stress.
Frequently asked questions
While this recipe is optimized for lean mutton, you can substitute it with lean ground chicken or turkey. Adjust cooking time as needed, as poultry cooks faster than mutton.