When I goes out to eat, I try and order these dishes that are time consuming and difficult to re-create in home kitchen. So typically, I never order keema mutter – it is so easy to make that its unbelievable! My friends often ask me for the recipe and they are always astonished to realize how simple it is. The flavors are uplifted using a combination of whole and ground spices which are very important to the overall taste. The heat in my food is low but not the spice levels. I made this for a gathering of friends at our place and hence the large quantities, 300 gms is good for 4 people, in my opinion.
Prep Time: 10 Mins
Cooking Time: 20 mins
Recipe Level: Easy
Spice Level: High
Shelf Life: Eat fresh/ refrigerate leftovers for 2 days
Serving Suggestion: With steamed rice or fresh rotis
A pressure pan, metal long spatula, sauce pan, knife, chopping board, chopped and serving plate
- 750 gms Indian mince mutton
- 2 tablespoons oil/ ghee
- 3 bayleaves
- 2 star anise
- 6 inch cinnamon stick
- 5 pods crushed cardamom
- 3 black cardamom pods
- 9 whole black pepper
- 8 cloves
- 2 green minced chilies
- 5 dry round red chillies
- 1 tablespoons minced ginger
- 1 tablespoons minced garlic
- 4 tablespoons of onion tomato masala (5 chopped onions + 7 chopped tomatoes)
- 2 teaspoons mutton masala ( I use Shan’s)
- 2 teaspoons turmeric powder
- 2 tablespoons coriander powder
- 2 teaspoons cumin seeds
- 2 teaspoons garam masala powder
- 1/2 cup boiled green Peas
- Salt – to taste
- 2 tablespoons chopped coriander
- 4 boiled eggs
- Heat ghee in a large pressure pan and add all the whole spices.
- Once they start sputtering, add the green chilies, ginger garlic paste and pre-made onion tomato masala.
- Add all the ground spices (crushed cadamom, mutton masala, red chilli powder, turmeric powder and coriander powder) except garam masala and salt to the pan.
- Add the minced lamb, garam masala powder and salt. Add about 30 ml of water and stir well.
- Place the weight and close the pressure pan lid. Whistle for 3 times. Turn off heat and let it sit in the steam.
- In a separate pan, boil the peas for 10-12 minutes in salted water till its soft . Drain and keep aside.
- Open the pan, if there is any moisture – cook with the lid open to dry it out.
- Check for seasoning and adjust to taste. Stir in the peas.
- Dress with boiled egg, lemon slices and coriander before serving.
- Leftovers make for yummy stuffed paranthas, sandwich fillings and non traditional shepherds pie or bolognese.