Mutton Keema Curry Recipe is made with minced mutton, Onions, Tomatoes and Indian spice powders. Mutton keema or sometimes spelled as Mutton Kheema is a popular recipe in Hyderabad, Telangana region of South India.
Mutton Keema is also called as Mutton Meat balls Curry in some parts of the country and is usually used as a side dish. In this article, we are not using the Keema as balls but instead as a full fledged curry where mutton is cut into tiny pieces.
Mutton Keema Curry is good when taken along with Roti, Chapati, Puri, Rice, Dosa and even with Ragi Sangati. Mutton Keema is famous in Hyderabad city as you can see this recipe in almost all restaurant menus as well as street food.
Ingredients
- Minced meat/keema/keema – 500g
- Onions finely sliced – 2
- Green chilies – 2 Vertically slit
- Ginger garlic paste – 1 tbsp
- Salt – to taste
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/2 tsp
- Medium-size tomatoes finely chopped – 3
- Garam masala powder – 1/2 tsp
- Water – One & Half Cup
Mutton Keema Curry Preparation:
- Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
- Take a pressure cooker or a cooking vessel, add oil and heat it.
- Add mutton keema into it.
- Add salt, turmeric powder, red chilli powder, mix it and roast it for 5 minutes.
- Add ginger-garlic paste and saute to get rid of raw smell and roast well.
- Add sliced onions, green chilies, tomatoes and saute for 5 mins.
- Cook until the tomatoes turn soft.
- Add about one and a half cups of water, mix it well.
- Cook until the keema gets tender and the oil comes up.
- Reduce the steam and add coriander powder. Cook for a few minutes if there is any water remaining.
- Switch off the flame. Serve it with roti, rice!!!
Here is the YouTube Video link for this Recipe with more visual details:
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