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A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich gravy of onions, tomatoes, and aromatic spices. Perfect for scooping up with warm pav or roti.
For 4 servings
Sauté Aromatics and Onions
Build the Masala Base
Cook the Mutton Keema
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A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich gravy of onions, tomatoes, and aromatic spices. Perfect for scooping up with warm pav or roti.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 536.49 calories per serving with 25.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Add 1 medium potato, peeled and diced, along with the mutton keema. You may need to add a little extra water and cook for a few more minutes until the potatoes are tender.
Substitute mutton keema with minced chicken. The cooking time will be shorter; simmer for about 15-20 minutes in step 4.
Add 2-3 finely chopped green chilies along with the ginger-garlic paste for an extra kick of heat.
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the green peas for added texture and flavor.
Mutton is an excellent source of complete protein, which is 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 more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Spices like turmeric (containing curcumin), ginger, and garlic have potent anti-inflammatory and antioxidant properties that can help combat oxidative stress and support a healthy immune system.
The combination of zinc from mutton and various vitamins and antioxidants from the spices, onions, and tomatoes helps in strengthening the immune system.
Mutton Keema Masala can be part of a balanced diet. It is an excellent source of high-quality protein, iron, and B vitamins. However, it can be high in saturated fat and calories. To make it healthier, use lean mutton, control the amount of oil, and serve it with whole-wheat roti or brown rice.
A single serving (approximately 1 cup or 310g) of this Mutton Keema Masala contains around 450-550 calories. The exact count depends on the fat content of the mutton and the amount of oil used.
Yes, you can. Follow the steps until adding water in step 4. Then, pressure cook on high for 2-3 whistles. Let the pressure release naturally. Open the lid, add peas, and simmer for a few minutes until the gravy thickens.
Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes very well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
If the gravy is too watery, simply remove the lid and simmer the keema on medium heat for a few more minutes until it reaches your desired consistency. The excess water will evaporate.
It is traditionally served with soft bread rolls called 'pav'. It also pairs wonderfully with roti, naan, paratha, or even plain steamed basmati rice. A side of sliced onions and lemon wedges complements the dish perfectly.