Mutton Keema Fry
A rich and aromatic Mughlai dish featuring finely minced mutton cooked with onions, tomatoes, and a blend of fragrant spices. This semi-dry preparation is perfect with naan or roti.
For 4 servings
Sauté Aromatics and Onions
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30 seconds until they release their aroma.
- Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they are a deep golden brown. This step is crucial for the flavor.
- Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw smell disappears.
Bloom Spices and Cook Tomatoes
- Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30-45 seconds until fragrant.
- Immediately add the tomato puree to prevent the spices from burning. Mix well.
- Cook the masala for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Cook the Mutton Keema
- Add the minced mutton to the pan. Increase the heat to medium-high.
- Using a spatula, break up any lumps and stir continuously for 7-8 minutes until the keema changes color from pink to brown and is well-seared.
- Add the whisked curd and salt. Mix thoroughly to combine everything.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 20-25 minutes, or until the mutton is tender and fully cooked. Stir once or twice in between to prevent sticking.
Finish and Garnish
- Remove the lid. If there's excess liquid, increase the heat to high and stir-fry for 2-3 minutes until the keema reaches a semi-dry consistency.
- Sprinkle the garam masala and add the optional lemon juice. Mix well to incorporate.
- Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final stir.
Serve
- Serve the Mutton Keema Fry hot with naan, roti, paratha, or pav (bread rolls).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use keema with a little bit of fat (around 15-20%). Lean keema can become dry.
- 2Properly browning the onions until deep golden is key to the rich, deep flavor of this dish.
- 3Make sure to break up all the lumps of the keema as soon as you add it to the pan for an even texture.
- 4Don't add any extra water. The keema will cook in its own juices and the moisture from the yogurt, which concentrates the flavor.
- 5For a richer taste, you can marinate the keema with ginger-garlic paste, salt, and a little curd for 30 minutes before cooking.
- 6Leftover keema fry can be stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Keema Matar
Add 1/2 cup of green peas along with the keema and cook until tender for a classic Keema Matar.
Aloo KeemaAloo Keema
Add 1 medium potato, peeled and diced small, along with the tomato puree. Cook until the potatoes are soft.
Spicier VersionSpicier Version
Increase the amount of green chillies or red chili powder. You can also add a pinch of black pepper powder at the end.
With Bell PeppersWith Bell Peppers
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions for extra flavor and texture.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a complete protein source, providing all essential amino acids necessary for muscle growth, repair, and overall body function.
Rich in Iron
This dish is high in heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.
Boosts Immunity
Mutton provides zinc, a mineral vital for a healthy immune system. Additionally, spices like turmeric and ginger have anti-inflammatory and antioxidant properties that support immunity.
Packed with B-Vitamins
Mutton is a good source of B-vitamins, especially B12 and B3 (niacin). These vitamins are essential for energy metabolism, nervous system health, and maintaining healthy skin.
Frequently asked questions
One serving of Mutton Keema Fry (approximately 230g) contains around 350-400 calories, depending on the fat content of the mutton and the amount of ghee used.