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Spicy and aromatic minced mutton, slow-cooked with a blend of classic Indian spices. This Mumbai street food favorite is best enjoyed scooped up with soft, buttery pao buns for a hearty and satisfying meal.
For 4 servings
Sauté Aromatics
Build the Masala Base
Brown the Mutton Kheema
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Spicy and aromatic minced mutton, slow-cooked with a blend of classic Indian spices. This Mumbai street food favorite is best enjoyed scooped up with soft, buttery pao buns for a hearty and satisfying meal.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 549.93 calories per serving with 25.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Simmer to Perfection
Finish and Garnish
Toast the Pao
Serve Hot
Add 1/2 cup of fresh or frozen green peas during the last 10 minutes of simmering for the classic Kheema Matar variation.
Replace mutton kheema with 500g of crumbled paneer, soya granules, or finely chopped mushrooms. Adjust cooking time accordingly as these cook much faster.
Increase the amount of green chilies or use a spicier variety of red chili powder like Kashmiri or Deggi Mirch for a vibrant color and extra heat.
Stir in 2 tablespoons of whisked yogurt or fresh cream at the end of cooking (with the heat off) for a richer, creamier finish.
Mutton is a high-quality protein source, 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 easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The blend of spices like turmeric, ginger, and garlic contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Mutton is a good source of B-vitamins, particularly B12 and B6, which are crucial for energy metabolism, brain function, and maintaining a healthy nervous system.
One serving of Mutton Kheema (approximately 1 cup) contains around 350-450 calories, excluding the pao. Two buttered pao buns add another 200-250 calories, bringing the total to 550-700 calories per meal.
Mutton Kheema Pao can be part of a balanced diet. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat and calories. To make it healthier, use lean mutton, control the amount of oil, and serve it with whole wheat pao and a side salad.
Yes, absolutely. You can substitute mutton with minced chicken or turkey. Since poultry cooks faster, reduce the simmering time in step 4 to about 15-20 minutes.
Leftover kheema can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes very well for up to 2 months. Reheat thoroughly on the stovetop or in the microwave before serving.
Yes, a pressure cooker can significantly speed up the process. Follow steps 1-3 in the pressure cooker pot. After adding water in step 4, close the lid and cook for 3-4 whistles (about 15 minutes) on medium heat. Let the pressure release naturally before finishing the dish.