Mutton Keema Kura
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base.
- d.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Cook the Masala Base
- b.Add the finely chopped tomatoes and cook for 6-8 minutes, mashing them with the back of the spoon, until they turn soft and pulpy.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 1 minute until the spices are fragrant and you see oil separating from the masala.
- 3
Step 3
- a.Brown the Mutton Keema
- b.Add the mutton keema to the pan. Increase the heat to medium-high.
- c.Using your spatula, break up any lumps and mix the keema thoroughly with the masala.
- d.Sauté for 10-12 minutes, stirring often, until the keema changes color from pink to brown, the moisture has evaporated, and it starts to get lightly browned.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in 1 cup of hot water and add salt. Stir everything well to combine.
- c.Bring the mixture to a boil, then reduce the heat to low.
- d.Cover the pan with a lid and let it simmer for 20-25 minutes, or until the mutton is tender and the gravy has thickened to a semi-dry consistency. Stir occasionally to prevent it from sticking to the bottom.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and optional lemon juice. This helps retain their fresh aroma.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton keema with a fat content of 15-20%.
- 2Don't rush the process of browning the onions; a deep golden color adds immense depth to the curry.
- 3Using hot water to simmer the curry helps maintain the cooking temperature and keeps the mutton tender.
- 4For a quicker version, you can pressure cook the keema after browning (Step 3) with water for 3-4 whistles on medium heat.
- 5If the curry looks too dry while simmering, you can add a splash of hot water to adjust the consistency.
Adapt it for your goals.
Keema Matar
Add 1/2 cup of green peas along with the water in Step 4 and simmer until both the keema and peas are cooked.
Aloo KeemaAloo Keema
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.
Creamier TextureCreamier Texture
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.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
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.
Anti-inflammatory Spices
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help boost immunity and overall health.
Frequently asked questions
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.