Gone are the days when you had to scroll through restaurants that serve authentic Bhuna Keema or Mutton Keema Fry. With this easy, quick recipe you can relish the rich flavours of minced mutton fried in aromatic spices right at home. Learn how to make this dish at home with the following step-by-step recipe.
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Make Authentic, Delicious Mutton Keema Fry at Home
In a wok, heat oil on medium flame and sauté onions for about 10 minutes until they turn light golden. Stir until the onion slices start separating and reduce the flame. Add red chilli powder, cumin powder, coriander powder, cloves, cardamom, peppercorns and cinnamon stick, and mix well.
Add ginger-garlic paste, minced green chilli and sauté for a few seconds. Then add tomatoes, salt and mix well. Cover and cook for at least 3-5 minutes until the tomatoes become soft. Now, add keema, mix and cover again. Cook for another 10-15 minutes on medium flame.
Add whipped yoghurt, butter and lemon juice. Turn the heat to medium-high and fry the keema until oil separates and turns slightly brown.
Garnish with pepper powder, sliced jalapeno or chillies, fresh coriander and ginger. Serve hot with pav or bread slices.
If you want gravy, add about ¾ cup of water and cook for another 10-15 minutes on low flame.
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Frequently Asked Questions
How can I reduce the fat content in cooked keema?
Skim the oil layer from the top of the cooked keema to reduce the fat content.
What can I make with leftover keema?
You can use leftover keema as filling for sandwiches, samosa or wraps. Note that to preserve the shelf-life of keema, use more oil for cooking and don’t skim it off.