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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
Temper Whole Spices
Sauté Aromatics
Cook Masala Base
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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.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 546.8 calories per serving with 25.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Brown the Keema and Add Yogurt
Simmer and Finish
Replace mutton keema with 300g of crumbled paneer or 2 cups of soaked soya granules. Adjust cooking time accordingly.
This recipe works well with chicken or lamb keema. Reduce the final simmering time to 10-12 minutes for chicken keema.
For a creamier texture, stir in 2 tablespoons of fresh cream or cashew paste along with the garam masala at the end.
For a spicier version, increase the number of green chilies or add 1/4 teaspoon of black pepper powder during the final step.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
The combination of garlic, ginger, and various spices like cloves and cinnamon can help strengthen the immune system and protect against common infections.
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.
Marwari Keema is a good source of protein and iron from mutton. However, it is also high in saturated fat due to the red meat and ghee. It can be enjoyed as part of a balanced diet when consumed in moderation.
Absolutely. Chicken keema is a great alternative. Since chicken cooks faster than mutton, reduce the final simmering time in Step 5 to about 10-12 minutes.
Curd tends to curdle if added to a very hot mixture or if not stirred immediately. To prevent this, always lower the heat to a minimum, use well-whisked, room-temperature curd, and stir continuously for 2-3 minutes until it's fully incorporated.
Dhungar is a traditional Indian technique for infusing a smoky flavor into a dish. It involves placing a piece of hot charcoal in a small bowl within the main dish, pouring ghee over it to create smoke, and covering the dish to trap the aroma.
Leftover Marwari Keema can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.