Mutton Keema (Minced Goat Curry) is a rich and flavorful dish made with minced goat meat cooked in a spicy, aromatic curry sauce. This is a classic dish found in many South Asian kitchens, often served with naan, roti, or rice. The ground goat meat is tender and takes on the delicious spices, making it a hearty, comforting meal.
Here’s a mouthwatering recipe for Mutton Keema:
Ingredients:
For the Keema:
- Goat meat (boneless, finely minced): 500 grams (about 1 lb)
- Oil: 2 tablespoons (vegetable or ghee)
- Onion: 1 large, finely chopped
- Tomatoes: 2, chopped or blended into a puree
- Ginger-garlic paste: 1 tablespoon
- Green chilies: 2, chopped (optional, for extra heat)
- Fresh cilantro: 2 tablespoons, chopped (for garnish)
- Lemon juice: 1 tablespoon
For the Spices:
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground turmeric: 1/2 teaspoon
- Ground garam masala: 1 teaspoon
- Ground red chili powder: 1 teaspoon (adjust to heat preference)
- Cinnamon stick: 1 small piece
- Cloves: 2-3
- Cardamom pods: 2
- Bay leaves: 2
- Salt: to taste
Optional Add-ins:
- Peas: 1/2 cup (optional, but adds sweetness and texture)
- Potatoes: 1 medium, diced (optional for a heartier dish)
Instructions:
1. Prepare the Keema Base:
- Heat oil (or ghee) in a large pan or pressure cooker over medium heat.
- Add the whole spices: cinnamon stick, cloves, cardamom pods, and bay leaves. Sauté for a minute until aromatic.
- Add the chopped onions and sauté until golden brown (about 5-7 minutes). Stir occasionally to avoid burning.
2. Add the Ginger-Garlic Paste and Chilies:
- Add the ginger-garlic paste and chopped green chilies (if using). Sauté for another 1-2 minutes until fragrant.
3. Cook the Tomatoes and Spices:
- Add the chopped tomatoes (or tomato puree) to the pan. Cook until the tomatoes soften and release their juices (about 5 minutes).
- Add the ground spices: cumin, coriander, turmeric, red chili powder, and garam masala. Stir well and cook for another 2 minutes, allowing the spices to cook into the tomato mixture.
4. Cook the Mutton Keema:
- Add the minced goat meat (keema) to the pan. Stir to combine with the tomato and spice mixture.
- Cook the meat on medium heat, breaking up any lumps, until the meat is browned and cooked through (about 8-10 minutes). The fat from the meat should render out, and the meat should start to release its juices.
5. Add Peas and Potatoes (Optional):
- If using peas or potatoes, add them now. Mix well. If adding potatoes, cook for an additional 10-15 minutes until they are tender and the curry has thickened.
6. Simmer the Keema:
- Add about 1/2 cup of water to adjust the curry consistency (more or less depending on your preference for thick or soupy curry).
- Cover and simmer for 15-20 minutes (or cook in a pressure cooker for 2 whistles) until the flavors are well combined, and the meat is tender.
7. Garnish and Serve:
- Once cooked, add fresh cilantro and a squeeze of lemon juice to brighten the flavor.
- Taste and adjust salt or spices if necessary.
Serving Suggestions:
- Serve Mutton Keema hot with naan, roti, or steamed rice.
- You can also serve it with a side of yogurt or a simple salad for balance.
- Raita or a tangy cucumber salad would make great accompaniments to cool down the heat.
