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A robust and spicy minced mutton curry from Andhra, packed with aromatic spices and a fiery kick from green chilies. This rich, semi-dry dish is perfect with chapatis, parathas, or steamed rice.
For 4 servings
Sauté Aromatics and Onions
Cook the Masala Base
Brown the Mutton Keema
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A robust and spicy minced mutton curry from Andhra, packed with aromatic spices and a fiery kick from green chilies. This rich, semi-dry dish is perfect with chapatis, parathas, or steamed rice.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 523.05 calories per serving with 23.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Add 1/2 cup of green peas along with the water in Step 4 and simmer until both the keema and peas are cooked.
Add 1 medium potato, peeled and diced into small cubes, after browning the keema. Sauté for 2-3 minutes before adding water and simmering until the potatoes are tender.
For a richer, less spicy version, you can whisk 2 tablespoons of plain yogurt (curd) and add it after the tomatoes are cooked. Cook on low heat until oil separates before adding the keema.
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 iron-deficiency anemia.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help boost immunity and overall health.
One serving of Mutton Keema Kura contains approximately 450-500 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Keema Kura can be part of a balanced diet. It is an excellent source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, use lean mutton keema and control the amount of oil.
Yes, you can substitute mutton with minced chicken or turkey. Note that chicken and turkey cook much faster, so you will need to reduce the simmering time in Step 4 to about 10-15 minutes.
To reduce the spice level, decrease the amount of red chili powder and green chilies. You can also deseed the green chilies before adding them. Adding a little yogurt can also help balance the heat.
This semi-dry curry pairs wonderfully with Indian breads like roti, chapati, paratha, or naan. It also goes well with steamed rice and a side of kachumber salad or raita.
Store any leftover keema kura in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.