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A classic Mughlai delicacy where minced mutton is slow-cooked in a pot until it's incredibly tender and aromatic. This rich, melt-in-your-mouth kebab is perfect with naan or parathas.
For 4 servings
Marinate the Mutton Keema (Minimum 2 hours)
Sauté Aromatics and Onions (10 minutes)
Cook the Kebab (40 minutes)
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A classic Mughlai delicacy where minced mutton is slow-cooked in a pot until it's incredibly tender and aromatic. This rich, melt-in-your-mouth kebab is perfect with naan or parathas.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 573.9 calories per serving with 24.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Infuse with Smoke (Dhungar Method - Optional, 10 minutes)
Garnish and Serve
Substitute mutton keema with chicken keema. Reduce the slow-cooking time in step 3 to about 15-20 minutes, as chicken cooks much faster.
Add 1/2 cup of green peas (matar) during the last 10 minutes of the slow-cooking process for a classic Keema Matar variation.
For extra heat, add 2-3 slit green chilies along with the sliced onions in step 2, and increase the red chili powder to 1.5 tsp.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, a type of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Spices used in the recipe, such as ginger, cloves, and cinnamon, are known for their digestive properties, helping to soothe the stomach and improve gut health.
One serving of Patili Kebab (approximately 205g) contains around 560-580 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee used.
Patili Kebab can be part of a balanced diet. It is an excellent source of protein and iron from the mutton. However, it is also high in saturated fats due to the mutton and ghee, so it should be consumed in moderation, especially for those monitoring their fat intake.
If you can't find raw papaya paste, you can use a commercial meat tenderizer powder (follow package instructions). Alternatively, ensure you marinate the mutton for a longer period, preferably overnight, to help it tenderize.
Yes, absolutely. The Dhungar method is optional and adds a smoky flavor. The kebab will still be delicious without it, retaining its rich, aromatic taste from the spices and slow cooking.
Store leftover Patili Kebab in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat, adding a splash of water if it seems too dry, until heated through.