Authentic Mutton Keema Masala (Dhaba Style)

There is nothing quite like a plate of smoking hot Mutton Keema Masala served with buttery Pav or a crisp Tandoori Roti. This isn't just a curry; it's a sensory experience. The aroma of whole spices, the richness of the browned onions, and the melt-in-the-mouth texture of well-cooked mince make it a favorite across the Indian subcontinent.

Choosing the Right Keema

For the best results, ask your butcher for hand-minced (Hath ka Keema) mutton rather than machine-minced. Machine-minced meat often turns into a paste, whereas hand-minced meat retains a slight bite that feels premium and authentic.

🛒 Ingredients Checklist

The Main Components:

• Mutton Keema: 500g (Preferred with a little fat for richness).
• Onions: 3 large (Finely chopped).
• Tomatoes: 2 large (Finely chopped).
• Ginger-Garlic Paste: 1.5 tbsp.
• Green Peas (Matar): ½ cup (Optional, but adds great texture).
• Oil/Ghee: 4 tbsp.

The Spice Palette:

• Whole Spices: 1 Bay leaf, 2 Black Cardamoms, 4 Green Cardamoms, 1-inch Cinnamon stick, 4 Cloves.
• Turmeric Powder: ½ tsp.
• Kashmiri Red Chili Powder: 1.5 tsp.
• Coriander Powder: 2 tsp.
• Cumin Powder: 1 tsp.
• Garam Masala: 1 tsp.
• Kasuri Methi: 1 tsp.

👩‍🍳 Step-by-Step Instructions

Step 1: Tempering the Oil

Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add all the Whole Spices. Let them sizzle for 20 seconds until they become aromatic. This flavors the oil from the very beginning.

Step 2: Caramelizing the Onions

Add the finely chopped onions. Sauté on medium flame for 10-12 minutes. You want them to reach a deep golden brown color. This is the foundation of your gravy's color and sweetness.

Step 3: The Ginger-Garlic Base

Add the ginger-garlic paste and sauté for 2 minutes. Add chopped green chilies if you like extra heat. Sauté until the raw pungent smell of the garlic disappears.

Step 4: The Meat Sauté (The Bhuna)

Add the washed and drained mutton keema to the pan. Turn the heat to high. Stir-fry the keema for 5-7 minutes. You will notice the meat releasing water and then changing color from pink to brown. Keep stirring until the moisture evaporates and you see oil on the sides.

Step 5: Adding the Masalas

Lower the heat. Add Turmeric, Red Chili Powder, Coriander Powder, and Cumin Powder. Toss well for 1 minute. Now add the chopped tomatoes and salt. Cook until the tomatoes turn mushy and blend into the meat.

Step 6: Slow Cooking

Add ½ cup of hot water (and the green peas if using).
If using a pot: Cover and cook on low flame for 25-30 minutes until the meat is tender.
If using a pressure cooker: Close the lid and cook for 3-4 whistles on medium heat.

Step 7: The Final Flourish

Once the meat is cooked, open the lid. If there is too much water, burn it off on high heat. You want a semi-dry (Latpata) consistency. Sprinkle Garam Masala, crushed Kasuri Methi, and a generous handful of fresh coriander leaves. Finish with a squeeze of lime.

🍽 Serving Suggestions

Mutton Keema is extremely versatile. Try it with:

• Buttery Pav: Sliced and toasted on a tawa with butter.
• Garlic Naan: To scoop up the chunky masala.
• Saffron Rice: For a more formal meal.

Common Mistakes to Avoid

• Not Washing Keema Properly: Place keema in a fine-mesh strainer and rinse gently under cold water. Don't soak it, or it will lose flavor.
• Using Cold Water: Always add hot water for the gravy to keep the mutton fibers tender. Cold water can make the meat tough.
• Skipping the Fat: Mutton keema needs a little fat (rewa) to stay moist. Lean keema can sometimes feel dry and grainy.

Follow these steps, and you'll have a Keema Masala that will have everyone asking for the recipe. Enjoy!