Mutton Kheema Recipe

Introduction: 

Mutton Kheema is a classic Indian dish made from minced mutton cooked with aromatic spices, onions, tomatoes, and peas. This versatile dish is rich in flavor and can be enjoyed as a main course with bread, rice, or as a filling for samosas, rolls, and more. Mutton Kheema is a comforting and hearty dish that’s perfect for any occasion.

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Ingredients:

500g minced mutton (kheema)

2 tablespoons oil or ghee

1 large onion, finely chopped

2 tomatoes, finely chopped

1 tablespoon ginger-garlic paste

2 green chilies, finely chopped

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 bay leaf

2-3 green cardamoms

1-inch cinnamon stick

2-3 cloves

1/2 cup green peas (optional)

2 tablespoons yogurt (optional)

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions:

Prepare the Ingredients:

Begin by washing the minced mutton thoroughly and draining any excess water. Set aside.

Cook the Spices:

Heat oil or ghee in a large pan over medium heat.

Add the bay leaf, cardamoms, cinnamon stick, and cloves. Sauté for a minute until they release their aroma.

Add the chopped onions and sauté until they turn golden brown.

Add the Ginger-Garlic Paste:

Stir in the ginger-garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.

Add the Tomatoes and Spices:

Add the chopped tomatoes to the pan. Cook until they become soft and the oil starts to separate from the masala.

Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the masala for another 2 minutes.

Cook the Mutton Kheema:

Add the minced mutton to the pan. Stir well to coat the kheema evenly with the masala.

Cook on medium heat, stirring occasionally, until the mutton changes color and starts to brown.

Add the Yogurt (Optional):

If using yogurt, add it at this stage. Stir well and cook until the yogurt is fully incorporated and the mixture becomes thick.

Simmer with Peas:

Add the green peas (if using) and a small amount of water (about 1/4 cup) to the pan.

Cover the pan and simmer the kheema on low heat for 20-25 minutes, or until the mutton is fully cooked and tender. Stir occasionally to prevent sticking.

Finish with Garam Masala:

Once the kheema is cooked and the mixture is dry, sprinkle garam masala over it and mix well.

Cook for another 2 minutes to allow the flavors to meld together.

Garnish and Serve:

Garnish the Mutton Kheema with freshly chopped coriander leaves.

Serve hot with naan, chapati, rice, or as a filling for rolls or sandwiches.

Accompany with lemon wedges for a tangy kick.

Conclusion: 

Mutton Kheema is a delicious and versatile dish that’s packed with flavor. The combination of tender minced mutton, aromatic spices, and the optional addition of peas makes this dish a family favorite. Whether enjoyed as a main course or used as a filling, Mutton Kheema is a must-try recipe that’s sure to satisfy your taste buds.