Mutton Keema

Method

1. 1

   Prepare minced mutton: Take 500g fresh minced mutton (keema). If mincing at home, remove fat and gristle before mincing.

2. 2

   Marinate keema: Mix minced mutton with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Mix well.

3. 3

   Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 12 minutes until golden.

4. 4

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

5. 5

   Add tomatoes: Add 3 finely chopped tomatoes and cook 8 minutes until oil separates.

6. 6

   Add spice powders: Add 1.5 tsp coriander powder, 1 tsp red chilli powder and 1 tsp cumin powder. Fry 2 minutes.

7. 7

   Add marinated keema: Add the minced mutton and break up any lumps with a spatula. Fry on high heat 8-10 minutes stirring continuously.

8. 8

   Cook until dry: Continue cooking on medium heat 10-12 minutes until all moisture evaporates and keema is cooked through and crumbly.

9. 9

   Add garam masala: Add 1 tsp garam masala and fresh coriander. Toss well.

10. 10

    Serve: Adjust salt. Mutton keema should be dark, dry and crumbly. Serve with roti, paratha or as a filling for dosa.