Mutton Keema Recipe | Keema Masala Pav | मटन कीमा | Chef Sanjyot Keer

Full Written Recipe for Mutton keema
Prep time: 15-20 mins
Cooking time: 1.5 hours
Serves: 6-8 people

Ingredients:
For marinating mutton
• Mutton kheema (preferably minced by knife) 2 kgs.
• Salt to taste
• Ginger garlic paste 2 tbsp
• Powdered spices:
1. Red chilli powder 2 tbsp
2. Garam masala ½ tbsp
• Fresh coriander 2 tbsp (chopped)
• Green chilli paste 2 tbsp
• Ghee 1 tbsp
• Dahi 1 cup (whisked thoroughly)
For making masala
• Ghee 2 tbsp + oil 2 tbsp
• Ginger garlic paste 1/3rd cup
• Coriander stems 1 tbsp (chopped)
• Onions ½ kg (chopped)
• Powdered spices:
1. Turmeric powder ½ tsp
2. Red chilli powder 3 tbsp
3. Coriander powder 3 tbsp
4. Jeera powder 1 tbsp
5. Black pepper powder ½ tsp
• Hot water 50 ml or as required
For cooking mutton
• Oil 2 tbsp + ghee 2 tbsp
• Whole spices:
1. Jeera (cumin seeds) 1 tbsp
2. Tej patta (bay leaf) 2-3 nos.
3. Dalchini (cinnamon stick) 1 inch
4. Sabut kaali mirch (black peppercorns) 1 tsp
5. Laung (cloves) 3-4 nos.
6. Hari/choti elaichi (green cardamom) 2-3 nos.
• Marinated mutton
• Prepared Onion masala
• Hot water (quantity written in the method section)
• Garam masala a large pinch
• Kasuri methi ½ tsp
• Lemon juice 1 tbsp
• Green chillies 3-4 nos.
• Fresh coriander leaves (chopped) for garnish
Methods:
• Wash the mutton mince well and squeeze out the excess water, transfer the minced mutton to a mixing bowl, and add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, green chilli paste and ghee, mix well, further add thoroughly whisked curd and mix well, marinate the mutton mince for at least 30 minutes to 1 hour, by the time the mutton is getting marinated you can cook the onion masala.
• For the masala, set a pan or a wok on medium heat, add ghee + oil, ginger garlic paste and chopped coriander stems, stir and cook on medium flame for 3-4 minutes.
• Now add, onions and cook until they are golden brown in colour. When onions are almost golden brown, add 50 ml water and continue to cook on medium flame, you can add more water 2-3 times if required & cook until the onions are deep dark brown in colour.
• Now, lower the heat and add the powdered spices, stir and add hot water to avoid the masalas from burning, stir and cook well for 4-5 minutes on medium low heat.
• Switch off the flame and remove the masala and keep it aside.
• Now, continue the further cooking process in the same wok, add oil & ghee and whole spices, cook on medium low flame for 1-2 minutes.
• Now, add the marinated mutton kheema, mix and cook on high flame for 10-15 minutes while stirring continuously. As and when you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next ½ hour while stirring continuously.
• After half an hour of cooking, the moisture will start to evaporate and the fat will start to form on the top, now at this stage add the prepared onion masala and stir well. Continue to cook on medium flame for 10-15 minutes.
• Further, add 200-300 ml of hot water and cook on low flame for 25-30 minutes. As the moisture will start to decrease again and the fat forms, add 500 ml of more hot water, bring to a boil and cook on medium low flame for more 30-45 minutes, you can choose to cover and cook for faster cooking process. Check whether the mutton is cooked and also check for the seasoning, adjust the seasoning accordingly.
• Now, add garam masala, kasuri methi and lemon juice, mix well and add green chillies, finish it with freshly chopped coriander leaves,
• Mutton kheema is ready, serve hot with toasted or non-toasted pav along with some onion rings and lemons on side, you can also serve with any indian bread of your choice.



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