Mutton Keema Masala
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
5 steps. 45 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
- 2
Step 2
- a.Build the Masala Base
- b.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- c.Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
- d.Pour in the tomato puree. Increase the heat to medium and cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
- 3
Step 3
- a.Cook the Mutton Keema
- b.Add the mutton keema to the pan. Increase the heat to medium-high.
- c.Using a spatula, break up any lumps and stir-fry the keema for 7-8 minutes until it is well-browned and no longer pink. This searing step adds a lot of flavor.
- d.Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
- c.Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
- d.Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.
- 5
Step 5
- a.Finish and Garnish
- b.Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
- c.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
- d.Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, use mutton keema with a fat content of around 20%. Lean keema can become dry.
- 2The 'bhunao' or sautéing process is crucial. Take your time browning the onions and cooking the tomato masala until oil separates.
- 3Always use hot water for the gravy. Adding cold water can make the mutton tough.
- 4To prevent curd from splitting, ensure it's at room temperature, well-whisked, and added on low heat while stirring continuously.
- 5For a smokier, dhaba-style flavor, you can use the 'dhungar' method (infusing with charcoal smoke) at the end.
Adapt it for your goals.
Keema Aloo
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.
Chicken KeemaChicken Keema
Substitute mutton keema with minced chicken. The cooking time will be shorter; simmer for about 15-20 minutes in step 4.
Spicier VersionSpicier Version
Add 2-3 finely chopped green chilies along with the ginger-garlic paste for an extra kick of heat.
With Bell PeppersWith Bell Peppers
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the green peas for added texture and flavor.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Good Source of Iron
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.
Anti-inflammatory Spices
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.
Boosts Immunity
The combination of zinc from mutton and various vitamins and antioxidants from the spices, onions, and tomatoes helps in strengthening the immune system.
Frequently asked questions
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.