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A hearty and flavorful minced mutton curry, slow-cooked with aromatic spices. This popular Mumbai street food is best enjoyed scooped up with soft, buttered pav buns.
For 4 servings
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-45 seconds until the cumin seeds splutter and the spices become fragrant.
Add the finely chopped onions and a pinch of salt. Sauté for 10-12 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is key to the dish's rich flavor.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the spice powders: turmeric, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds, then immediately add the chopped tomatoes and the remaining salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they are completely soft and oil begins to separate from the masala.
Add the minced mutton to the pan. Increase the heat to medium-high and use a spatula to break up any lumps. Sauté for 7-10 minutes, stirring continuously, until the kheema is browned and well-mixed with the masala.
Stir in the green peas (if using) and 1 cup of hot water. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the mutton is tender and the gravy has thickened to a semi-dry consistency. Stir once or twice in between to prevent sticking.
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A hearty and flavorful minced mutton curry, slow-cooked with aromatic spices. This popular Mumbai street food is best enjoyed scooped up with soft, buttered pav buns.
This indian recipe takes 65 minutes to prepare and yields 4 servings. At 813.92 calories per serving with 42.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Turn off the heat. Stir in the garam masala and fresh lemon juice. Garnish generously with chopped coriander leaves. Let the kheema rest for at least 10 minutes for the flavors to meld.
While the kheema rests, prepare the pav. Slit the pav buns horizontally without cutting all the way through. Melt butter on a tawa or skillet over medium heat. Place the pav, cut-side down, and toast for about a minute until golden and slightly crisp.
Serve the hot mutton kheema with the warm, buttered pav. Offer lemon wedges and sliced raw onions on the side for a complete street-food experience.
Replace mutton with minced chicken or lamb. Chicken kheema will cook faster, typically in 15-20 minutes of simmering.
Use soya granules or finely chopped mushrooms and paneer for a delicious vegetarian alternative. Sauté the soya granules or mushrooms until browned before adding to the masala.
Incorporate finely chopped potatoes (Aloo Kheema) or bell peppers along with the green peas for added texture and nutrition.
Increase the number of green chilies and add a teaspoon of a spicier red chili powder along with the Kashmiri powder for extra heat.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle maintenance, 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 vital for forming hemoglobin and preventing anemia.
The blend of Indian spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that help support a healthy immune system.
A single serving of Mutton Kheema (approximately 1 cup) contains around 350-450 calories. Two buttered pav buns add another 200-250 calories, bringing the total for a typical serving to approximately 550-700 calories.
Mutton Kheema Pav can be part of a balanced diet. Mutton is an excellent source of protein and iron. However, the dish can be high in saturated fat and calories, especially with the use of oil and buttered pav. To make it healthier, use leaner mince, reduce the amount of oil, and serve with whole wheat pav or roti.
Absolutely. Minced chicken is a great alternative and will cook much faster (simmer for about 15-20 minutes). Minced lamb can be used as a direct substitute for mutton with a similar cooking time.
To reduce the spice level, you can omit the green chilies entirely or remove their seeds before adding. Also, ensure you are using Kashmiri red chili powder, which is known for its vibrant color rather than intense heat.
Leftover mutton kheema can be stored in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day! It also freezes very well for up to 2 months.