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Spicy and savory minced mutton, slow-cooked with aromatic spices and green peas. This classic street food dish is perfect scooped up with soft, buttered pav for a hearty and satisfying meal.
For 4 servings
Sauté Aromatics
Build the Masala Base
Brown the Mutton Keema
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Spicy and savory minced mutton, slow-cooked with aromatic spices and green peas. This classic street food dish is perfect scooped up with soft, buttered pav for a hearty and satisfying meal.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 928.75 calories per serving with 35.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Simmer and Finish
Toast Pav and Serve
Replace mutton keema with crumbled paneer, soya granules, or finely chopped mushrooms. For a vegan version, use a plant-based mince and replace butter with vegan butter or oil.
Substitute mutton with chicken mince. Reduce the simmering time to 10-15 minutes as chicken cooks much faster.
Increase the amount of green chilies, add a pinch of black pepper powder along with the other spices, or use a spicier variety of red chilli powder like Kashmiri Degi Mirch for color and heat.
Add one small potato, finely diced, along with the green peas. It will absorb the flavors of the keema and make the dish even more hearty.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and maintaining 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. Iron is essential for forming hemoglobin and preventing anemia.
The blend of spices like turmeric, ginger, and garlic not only adds incredible flavor but also offers anti-inflammatory and antioxidant properties that can support a healthy immune system.
One serving of Mutton Keema Pav (approximately 1 cup of keema with 2 pav) contains around 550-650 calories, depending on the fat content of the mutton and the amount of oil and butter used.
Mutton Keema Pav can be part of a balanced diet. Mutton is a great source of protein and iron. However, it is also high in saturated fat and calories. To make it healthier, use lean mutton mince, reduce the amount of oil, and serve with a side of fresh salad instead of extra buttered pav.
Yes, you can. Follow steps 1 to 3 in the pressure cooker. After adding water in step 4, close the lid and cook on high heat for 2-3 whistles. Let the pressure release naturally. Open the lid and sauté on high heat if there is excess water.
Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat thoroughly on the stovetop or in the microwave before serving.
Besides the classic accompaniments of sliced onions and lemon wedges, you can serve it with a side of mint-coriander chutney, a simple kachumber salad (cucumber, tomato, onion), or a bowl of plain yogurt to balance the spice.