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Mutton Keema Fry Recipe | CraftMyMeals | CraftMyMeals

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Mutton Keema Fry

mughlaimediumnon-vegetariangluten-freenut-freesoy-free

kosher

low-carb

high-protein

Mutton Keema Fry

Popularity

3.5

Taste Score:9/10

A rich and aromatic Mughlai dish featuring finely minced mutton cooked with onions, tomatoes, and a blend of fragrant spices. This semi-dry preparation is perfect with naan or roti.

Prep15m

Cook40m

Servings4

Serving:1 cup

509 cal

Ingredients

For 4 servings

500 g Minced Mutton (Preferably with 15-20% fat)
3 tbsp Ghee
2 pcs Onion (Medium-sized, finely chopped)
2 pcs Tomato (Medium-sized, pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
0.25 cup Curd (Whisked until smooth)
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Or to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional)

Nutrition per Serving

509

Calories

34g

Protein

14g

Carbs

Instructions

1
Sauté Aromatics and Onions
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30 seconds until they release their aroma.
- Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they are a deep golden brown. This step is crucial for the flavor.
- Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw smell disappears.
2
Bloom Spices and Cook Tomatoes
- Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30-45 seconds until fragrant.
- Immediately add the tomato puree to prevent the spices from burning. Mix well.
- Cook the masala for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture.
3
Cook the Mutton Keema

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About This Mutton Keema Fry Recipe

A rich and aromatic Mughlai dish featuring finely minced mutton cooked with onions, tomatoes, and a blend of fragrant spices. This semi-dry preparation is perfect with naan or roti.

This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 509.22 calories per serving with 33.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.

36g

Fat

Fiber4g

Sodium868mg

Potassium720mg

Phosphorus317mg

Know more about our calculations

Add the minced mutton to the pan. Increase the heat to medium-high.

Using a spatula, break up any lumps and stir continuously for 7-8 minutes until the keema changes color from pink to brown and is well-seared.

Add the whisked curd and salt. Mix thoroughly to combine everything.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 20-25 minutes, or until the mutton is tender and fully cooked. Stir once or twice in between to prevent sticking.

Finish and Garnish

Remove the lid. If there's excess liquid, increase the heat to high and stir-fry for 2-3 minutes until the keema reaches a semi-dry consistency.
Sprinkle the garam masala and add the optional lemon juice. Mix well to incorporate.
Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final stir.

Serve

Serve the Mutton Keema Fry hot with naan, roti, paratha, or pav (bread rolls).

Pro Tips

1For the best flavor, use keema with a little bit of fat (around 15-20%). Lean keema can become dry.
2Properly browning the onions until deep golden is key to the rich, deep flavor of this dish.
3Make sure to break up all the lumps of the keema as soon as you add it to the pan for an even texture.
4Don't add any extra water. The keema will cook in its own juices and the moisture from the yogurt, which concentrates the flavor.
5For a richer taste, you can marinate the keema with ginger-garlic paste, salt, and a little curd for 30 minutes before cooking.
6Leftover keema fry can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

Keema Matar

Add 1/2 cup of green peas along with the keema and cook until tender for a classic Keema Matar.

Aloo Keema

Add 1 medium potato, peeled and diced small, along with the tomato puree. Cook until the potatoes are soft.

Spicier Version

Increase the amount of green chillies or red chili powder. You can also add a pinch of black pepper powder at the end.

With Bell Peppers

Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions for extra flavor and texture.

Health Benefits

✨

Excellent Source of Protein

Mutton is a complete protein source, providing all essential amino acids necessary for muscle growth, repair, and overall body function.

✨

Rich in Iron

This dish is high in heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.

✨

Boosts Immunity

Mutton provides zinc, a mineral vital for a healthy immune system. Additionally, spices like turmeric and ginger have anti-inflammatory and antioxidant properties that support immunity.

✨

Packed with B-Vitamins

Mutton is a good source of B-vitamins, especially B12 and B3 (niacin). These vitamins are essential for energy metabolism, nervous system health, and maintaining healthy skin.

Frequently Asked Questions

How many calories are in one serving of Mutton Keema Fry?

One serving of Mutton Keema Fry (approximately 230g) contains around 350-400 calories, depending on the fat content of the mutton and the amount of ghee used.

Is Mutton Keema Fry healthy?

Mutton Keema Fry can be part of a healthy diet in moderation. It is an excellent source of high-quality protein, iron, and B-vitamins. However, it is also high in saturated fat and cholesterol. To make it healthier, use lean minced mutton and reduce the amount of ghee.

Can I use chicken or lamb keema instead of mutton?

Yes, absolutely. You can substitute mutton with minced chicken or lamb. Note that chicken keema cooks much faster, so you will need to reduce the simmering time in step 3 to about 10-15 minutes.

My keema turned out dry. What went wrong?

Dryness usually occurs if you use very lean mince or overcook it. Using keema with 15-20% fat helps keep it moist. Also, ensure you don't cook it on high heat for too long after it's tender, as this will evaporate all the moisture.

How can I make this dish less spicy?

To reduce the spice level, you can omit the green chillies entirely and reduce the amount of red chili powder to 1/4 or 1/2 teaspoon. You can use Kashmiri red chili powder for color without much heat.

What can I serve with Mutton Keema Fry?

This dish pairs wonderfully with Indian breads like naan, roti, or paratha. It's also famously served with soft bread rolls (pav) as 'Keema Pav'. You can also serve it with a side of plain rice and a simple salad.