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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.
For 4 servings
Sauté Aromatics and Onions
Bloom Spices and Cook Tomatoes
Cook the Mutton Keema
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 518.88 calories per serving with 23.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish and Garnish
Serve
Add 1/2 cup of green peas along with the keema and cook until tender for a classic Keema Matar.
Add 1 medium potato, peeled and diced small, along with the tomato puree. Cook until the potatoes are soft.
Increase the amount of green chillies or red chili powder. You can also add a pinch of black pepper powder at the end.
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions for extra flavor and texture.
Mutton is a complete protein source, providing all essential amino acids necessary for muscle growth, repair, and overall body function.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
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Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
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