Mutton Keema

Mutton Keema is a tasty, soft side dish cum gravy made by cooking minced meat with spices, basic veggies & coconut. Mutton Keema is perfect side to pair up with rice, idli, dosa, chapathi or paratha. Mutton Keema can be relished by babies to toothless aged people as it is soft & gummy.
Mutton Keema Recipe with step by step photos. Mutton Keema is a gravy made with minced meat along with indian spices.It pairs up well with rice or idli dosa or even for parotta or chapathi.

I love Mutton Kheema Gravy amma makes and wanted to record the recipe here so asked her for the recipe and tried it.Ok I admit she was pushing me to post the recipe and finally one fine day she bought, cleaned the meat for me and made everything ready including chopping.Ahh but still can have the liberty to say I cooked this mutton keema haha.

Amma says adding rice rinsed water gives a unique flavour to the gravy and yes as it always did.

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Mutton Keema

Mutton Keema is a tasty, soft side dish cum gravy made by cooking minced meat with spices, basic veggies &coconut. Mutton Keema is perfect side to pair up with rice, idli, dosa, chapathi or paratha. Mutton Keema can be relished by babies to toothless aged people as it is soft & gummy.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 300 gms mutton kheema
• 1 big tomato roughly chopped
• 1 big onion finely chopped
• 3 small garlic cloves roughly chopped
• 1/2 cup rice rinsed water
• 1/2 cup water
• coriander leaves to garnish
• 1 teaspoon red chilli powder
• 1 and 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder + a pinch for rinsing
• salt to taste

To temper:

• 2 teaspoon oil
• 1/4 inch cinnamon
• 2 nos cloves
• a small sprig of curry leaves
• 1/2 torn bayleaf

To grind to a coarse paste:

• 1/4 cup coconut grated
• 1/2 teaspoon fennel seeds

Instructions

• Rinse mutton keema in water twice at least, then add turmeric powder and rinse it 2 times. Drain water and set aside.
• In a pressure cooker - heat oil add cinnamon, cloves and curry leaves. Then add onion and garlic.
• Sauté till onions turn transparent then add tomatoes. Sauté till tomatoes turn mushy. Then add mutton keema. Let it cook for few mins.
• Meanwhile measure and take rice rinsed water. While washing rice just reserve the water and keep. Cook mutton till the texture slightly changes, it will take 5mins.
• Now add red chilli powder and coriander powder, saute for 2mins then add water and rice rinsed water.
• Pressure cook for at least 7-8 whistles or until mutton becomes soft. Add water accordingly.
• Once pressure releases let it boil for few mins. Meanwhile grind coconut with fennel seeds to a coarse paste.
• Add coconut paste, rinse the jar with little water and add it too.
• Let the gravy boil for a good 10mins in low flame.
• Once oil starts separating switch off and garnish with coriander leaves. Enjoy Mutton Keema!

Nutrition Facts

Mutton Keema

Amount Per Serving (125 g)

Calories 517 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 19g119%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 17g

Cholesterol 110mg37%

Sodium 349mg15%

Potassium 448mg13%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 1g1%

Protein 26g52%

Vitamin A 444IU9%

Vitamin C 2mg2%

Calcium 65mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Mutton Keema Recipe Step by Step

1. Rinse mutton keema in water twice atleast then add turmeric powder and rinse it 2 times.Drain water and set aside.
   
2. Get ready with all your ingredients,In a pressure cooker – heat oil add cinnamon,cloves and curry leaves.Then add onion and garlic. Add required salt.
   
3. Saute till onions turn transparent then add tomatoes.Saute till tomatoes turn mushy.Then add mutton keema.Let it cook for few mins.
   
4. Meanwhile measure and take rice rinsed water.While washing rice just reserve the water and keep.Cook mutton till the texture slightly changes, it will take 5mins.
   
5. Now add red chilli powder and coriander powder,sautre for 2mins then add water and rice rinsed water.
   
6. Pressure cook for atleast 7-8 whistles or until mutton becomes soft.Add water accordingly.Once pressure releases let it boil for few mins.Meanwhile grind coconut with fennel seeds to a coarse paste.
   
7. Add coconut paste, rinse the jar with little water and add it too.Let the gravy boil for a good 10mins in low flame.
   
8. Once oil starts separating switch off and garnish with coriander leaves.
   

Serve with hot rice.

Enjoy with a cup of rice or as a sidedish for idli dosa or chapathi.

salt