The Delicious Roasted Mutton Keema

In India, every kind of food is prepared, vegetarian, vegan and non-veg. Each category has enormous dishes; likewise, non-vegetarian food is also very famous in India. The Punjab and south India region of the Indian subcontinent is especially very famous for cooking methods and varieties in non-vegetarian food. Mutton keema is one of the Non-Vegetarian Dishes.

The Bhuna mutton keema is one of them. Keema is goat meat that is minced, marinated, and roasted with spices and veggies like onion, chillies, and garlic. It is a traditional South Indian meat dish. Follow this mutton keema recipe and cook this dish at home.

Per serving contains 258 kcal

• Protein 25.6g
• Fat 16.5g
• Water 57%

INGREDIENTS

• 1kg mutton keema
• 2-3 green chilli, slit
• 1 tsp turmeric powder
• 5-6 mutton bones
• 1 ½ cup curd, beaten
• 2 tbsp ginger garlic paste
• 3 tbsp ghee
• Whole nutmeg
• Salt to taste
• 1 tbsp red chilli powder

For Tempering

• ¼ cup ghee
• 2 tbsp oil
• 1 bay leaf
• 2 cloves
• 10-12 black peppercorns
• 2 black cardamom
• 3-4 onion, chopped
• 1 cup curd, beaten
• 2 tbsp ginger garlic paste
• 1 tbsp degi red chilli powder
• 2 tbsp coriander powder
• 1 tsp turmeric powder
• A pinch of asafetida
• 1 tsp turmeric powder

For Masala

• 3 tbsp black peppercorns
• 5-6 black cardamom
• 3-4 green cardamom
• 3-4 cloves
• 3 tbsp coriander stems
• ½ cup green peas
• 1 tbsp prepared masala
• A hand full of coriander leaves, chopped
• 1-2 green chilli
• A hand full of mint leaves, chopped

Method

1. In a mixing bowl, add mutton keema, red chilli powder, turmeric powder, curd, salt, ginger garlic paste, green chilli, whole nutmeg, and mutton bones, and mix everything properly.
2. Transfer this mixture to the cooker and add ghee.
3. Cover it and cook till 2-3 whistles.

For Masala

1. In a grinder, add black peppercorns, black cardamom, green cardamom, and cloves and grind it into powder. Keep aside for future use.

 For tempering

1. Take a pan, add some oil, ghee, bay leaves, clove, black peppercorns, black cardamom and let it splutter.
2. Add onion and sauté till light golden brown.
3. Meanwhile, take a bowl, add curd, ginger garlic paste, degi red chilli powder, coriander powder, turmeric powder, cumin powder, and a pinch of asafetida and mix well.
4. Transfer this mixture into the pan sauté well.
5. Remove the bones and the whole nutmeg and mix it well.
6. Put the keema in the pan and mix well.
7. Add chopped coriander stems and green peas, and prepared masala, mix it well.
8. Cover and cook for 2 minutes.
9. Now add coriander leaves, mint and green chilli.
10. Garnish it with coriander leaves.

Serve the spicy mutton keema with roti or naan.