Marwari Keema
A fiery and aromatic minced mutton dish from the heart of Rajasthan. Cooked with a blend of classic spices and yogurt until rich and flavorful, this semi-dry keema is perfect with bajra rotis or pav.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Temper Whole Spices
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the cumin seeds, bay leaf, cloves, black peppercorns, and cinnamon stick.
- d.Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds splutter.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base.
- c.Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook Masala Base
- b.Add the chopped tomatoes. Cook for 2-3 minutes until they start to soften.
- c.Add the turmeric powder, red chili powder, and coriander powder. Mix well.
- d.Continue to cook the masala for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and the ghee starts to separate at the edges of the pan.
- 4
Step 4
- a.Brown the Keema and Add Yogurt
- b.Add the mutton keema and salt to the pan. Increase the heat to high.
- c.Sauté for 7-8 minutes, using your spoon to break up any lumps. Continue cooking until the keema changes color from pink to brown and its moisture evaporates.
- d.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Ensure it is fully incorporated into the keema.
- 5
Step 5
- a.Simmer and Finish
- b.Pour in 1/2 cup of hot water, mix well, and bring the mixture to a gentle simmer.
- c.Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the mutton is tender and a layer of ghee floats on top.
- d.Uncover, stir in the garam masala and fresh lemon juice.
- e.Garnish with chopped coriander leaves. Let it rest for 5-10 minutes before serving hot with bajra roti, pav, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use coarsely minced mutton rather than fine mince.
- 2Properly browning the onions until deep golden is key to developing the rich, slightly sweet base flavor of the dish.
- 3Always add whisked curd on low heat and stir constantly to achieve a smooth texture without curdling.
- 4For a traditional smoky flavor (Dhungar method), place a small steel bowl in the center of the cooked keema. Add a hot piece of charcoal, pour 1/2 tsp of ghee over it, and immediately cover the pan for 5 minutes.
- 5This dish tastes even better the next day as the spices fully infuse into the meat.
Adapt it for your goals.
Vegetarian
Replace mutton keema with 300g of crumbled paneer or 2 cups of soaked soya granules. Adjust cooking time accordingly.
Different MeatDifferent Meat
This recipe works well with chicken or lamb keema. Reduce the final simmering time to 10-12 minutes for chicken keema.
Richer GravyRicher Gravy
For a creamier texture, stir in 2 tablespoons of fresh cream or cashew paste along with the garam masala at the end.
Extra HeatExtra Heat
For a spicier version, increase the number of green chilies or add 1/4 teaspoon of black pepper powder during the final step.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the mutton, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Anti-inflammatory Properties
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
Boosts Immunity
The combination of garlic, ginger, and various spices like cloves and cinnamon can help strengthen the immune system and protect against common infections.
Frequently asked questions
One serving of Marwari Keema contains approximately 400-450 calories. This is an estimate and can vary based on the fat content of the mutton and the exact amount of ghee used.