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A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich blend of aromatic spices. Perfect with soft pav or fresh rotis, this dish is a true comfort food classic.
For 4 servings
Temper Whole Spices
Sauté Aromatics
Cook the Masala Base
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A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich blend of aromatic spices. Perfect with soft pav or fresh rotis, this dish is a true comfort food classic.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 488.04 calories per serving with 25.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Brown the Mutton Kheema (Bhunao)
Simmer the Curry
Finish and Garnish
Add one medium-sized potato, peeled and diced, along with the green peas and simmer until tender.
Replace mutton with 2 cups of soya granules (soaked in hot water and squeezed) or 400g of crumbled paneer. Adjust cooking times accordingly.
Substitute mutton with minced chicken. The simmering time will be shorter, around 10-12 minutes.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala at the end.
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, 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.
Mutton is a good source of zinc, a mineral that plays a vital role in a healthy immune system. Spices like turmeric and ginger also have anti-inflammatory and immune-boosting properties.
Rich in B-vitamins, particularly Vitamin B12 and Niacin (B3), which are vital for energy metabolism, nervous system function, and maintaining healthy skin.
One serving of this Mutton Kheema (approximately 1 cup or 220g) contains an estimated 450-500 calories. This can vary based on the fat content of the mutton and the amount of ghee used.
Mutton Kheema can be part of a balanced diet. It is an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat and cholesterol. To make it healthier, use lean mince and control the amount of ghee.
Yes, a pressure cooker significantly speeds up the process. Follow the recipe until Step 4 (browning the kheema). Then, add the peas and water, close the lid, and pressure cook on high heat for 2-3 whistles. Let the pressure release naturally before finishing with garam masala and lemon juice.
Absolutely. Make sure to thaw the frozen kheema completely in the refrigerator overnight before you start cooking. Drain any excess water before adding it to the pan.
If your kheema seems too dry after simmering, simply add a splash of hot water (about 1/4 cup at a time) and stir until you reach your desired consistency. Let it simmer for another minute to incorporate the water.
Mutton Kheema is incredibly versatile. It is traditionally served with soft bread rolls (pav), but also pairs beautifully with roti, naan, paratha, or plain steamed basmati rice. A side of kachumber salad (onion-tomato-cucumber) and a lemon wedge complements it perfectly.