Mutton keema fry is usually made with minced mutton cooked with a variety of spices. First, the keema is pressure cooked with salt, bay leaves, cinnamon stick, sliced onions and tomatoes without adding any water. It is then fried to perfection until dry along with cloves, green chilies and whisked curd. Read my simple recipe to learn the steps to make mutton keema fry at home.
KEY TAKEAWAYS
- Mutton keema fry is a very popular dish in North India but consumed across the nation widely.
- Serve it with chapati, tandoori roti, plain or butter naan, kulcha, jeera rice, pulao or steamed rice.
- Mutton keema fry tastes slightly spicy, creamy, earthy and savory.
- Other similar recipes are keema matar, mutton keema ghotala, bhuna mutton, and mutton sukka.
The Ingredients:
To pressure cook the mutton:
- 750 grams mutton (minced)
- 2 pieces onions (medium size, roughly sliced)
- 3 pieces tomatoes (medium size, roughly sliced)
- 1 piece cinnamon (1 inch stick)
- 2 pieces bay leaves
- 1 tsp salt
To make the ground masala:
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 3 pieces dry red chilies (whole)
- 3 pieces green cardamom (whole pods)
- 1 piece black cardamom (seeds only)
To cook mutton keema fry:
- 2 tbsp cooking oil
- 4 pieces cloves
- 4 pieces green chilies (finely chopped)
- ¼ tsp turmeric powder
- ½ cup curd (whisked)
- Coriander leaves (a fistful, finely chopped)
I learned this recipe in my cooking class. The instructor explained the steps and the ingredients that make this dish so popular and flavorful. Since then, this has been one of my favorite dishes and it features often on our menu.
When I make it for my sons now at home, they fail to find any difference between my dish and the restaurant made variant. Their smile and joy give me enough pleasure, and the silent appreciation from my husband adds to the satisfaction.
How to Make Mutton Keema Fry? (Step by Step Guide with Images)
Step 1: Mix 750 grams of minced mutton along with 2 pieces of onions and 3 pieces of tomatoes, both medium size and roughly sliced, 1 piece of cinnamon (1 inch stick), 2 pieces of bay leaves and 1 tsp of salt and pressure cook up to 2 whistles.
Step 2: Dry roast 1 tsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of cumin seeds, ½ tsp of black peppercorns, 3 pieces of whole dry red chilies, 3 pieces of green cardamom (whole pods) and only the seeds of one black cardamom for 2 minutes, transfer them to a plate to cool down and then make a coarse powder.
Step 3: Remove the bay leaves and cinnamon stick from the cooked keema.
Step 4: Fry 4 pieces of cloves and 4 pieces of finely chopped green chilies in 2 tbsp of cooking oil on a medium flame. Add the pressure-cooked mutton keema along with its juice. Stir and cook on a high flame until the moisture reduces.
Step 5: Mix the ground masala and ¼ tsp of turmeric powder and cook for 2 minutes.
Step 6: Switch off the flame and add ½ cup of whisked curd. Mix and cook on a low to medium flame until dry before mixing a fistful of finely chopped coriander leaves.
Step 7: Check the doneness after a minute of cooking and transfer onto a serving plate.
Step 8: Your tasty and spicy homemade mutton keema fry is ready.
Recipe Card
Mutton Keema Fry
Ingredients
To pressure cook the mutton:
- 750 grams mutton minced
- 2 pieces onions medium size, roughly sliced
- 3 pieces tomatoes medium size, roughly sliced
- 1 piece cinnamon 1 inch stick
- 2 pieces bay leaves
- 1 tsp salt
To make the ground masala:
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 3 pieces dry red chilies whole
- 3 pieces green cardamom whole pods
- 1 piece black cardamom seeds only
To cook mutton keema fry:
- 2 tbsp cooking oil
- 4 pieces cloves
- 4 pieces green chilies finely chopped
- ¼ tsp turmeric powder
- ½ cup curd whisked
- Coriander leaves a fistful, finely chopped
Instructions
- Mix 750 grams of minced mutton along with 2 pieces of onions and 3 pieces of tomatoes, both medium size and roughly sliced, 1 piece cinnamon (1 inch stick), 2 pieces of bay leaves and 1 tsp of salt and pressure cook up to 2 whistles.
- Dry roast 1 tsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of cumin seeds, ½ tsp of black peppercorns, 3 pieces whole dry red chilies, 3 pieces green cardamom (whole pods) and only the seeds of one black cardamom for 2 minutes, transfer them to a plate to cool down and then make a coarse powder.
- Remove the bay leaves and cinnamon stick from the cooked keema.
- Fry 4 pieces of cloves and 4 pieces of finely chopped green chilies in 2 tbsp of cooking oil on a medium flame. Add the pressure-cooked mutton keema along with its juice. Stir and cook on a high flame until the moisture reduces.
- Mix the ground masala and ¼ tsp of turmeric powder and cook for 2 minutes.
- Switch off the flame and add ½ cup of whisked curd. Mix and cook on a low to medium flame until dry before mixing a fistful of finely chopped coriander leaves.
- Check the doneness after a minute of cooking and transfer onto a serving plate.
- Your tasty and spicy homemade mutton keema fry is ready.
