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A hearty and flavorful curry made with finely minced mutton cooked in a rich gravy of onions, tomatoes, and aromatic spices. This North Indian classic is perfect scooped up with warm naan or roti.
For 4 servings
Sauté Aromatics
Cook the Masala
Brown the Keema
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A hearty and flavorful curry made with finely minced mutton cooked in a rich gravy of onions, tomatoes, and aromatic spices. This North Indian classic is perfect scooped up with warm naan or roti.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 533.22 calories per serving with 24.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Add 1/2 cup of green peas (matar) along with the water in Step 4 and simmer until the peas are cooked.
Substitute mutton keema with chicken keema. The cooking time will be shorter; simmer for about 15-20 minutes in Step 4.
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper powder along with the garam masala.
Add one small potato, peeled and diced, along with the keema in Step 3. This will make the curry even more hearty.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
The curry contains spices like turmeric (with its active compound curcumin), ginger, and garlic, which are known for their potent anti-inflammatory properties.
Aromatic spices like cloves, cinnamon, and garlic not only add flavor but also possess antimicrobial and antiviral properties that can help strengthen the immune system.
A single serving of Mutton Keema Curry (around 1 cup or 300g) contains approximately 380-450 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Mutton Keema Curry can be part of a healthy diet. It is an excellent source of protein and iron. However, it can be high in saturated fat. To make it healthier, use lean minced mutton, use oil sparingly, and serve it with whole-wheat roti or brown rice.
Yes, absolutely. You can substitute mutton with chicken or turkey mince for a leaner option. Note that the cooking time will be shorter, typically requiring about 15-20 minutes of simmering time.
If your curry is too thin, simply remove the lid and simmer it on medium-low heat for an additional 5-10 minutes. This will allow the excess water to evaporate and the gravy to thicken to your desired consistency.
Leftover Mutton Keema Curry 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.
This curry pairs wonderfully with Indian breads like naan, roti, or paratha. It is also famously served with soft bread rolls called 'pav' (Keema Pav). You can also serve it with steamed basmati rice or jeera rice.