Bhunna Mutton Keema
Summary
- This recipe demonstrates how to prepare a rich and flavorful Bhunna Mutton Keema. Minced mutton is slow-cooked with aromatic spices, onions, ginger-garlic, and tomato puree until tender and deeply infused with flavor. It's a hearty and delicious dish perfect for a main course.
All Ingredients - Main Ingredients
- Oil 3-4 tbsp
- Bay leaf 1-2
- Onion 2 medium, finely chopped
- Ginger and garlic paste 2 tbsp
- Mutton keema 500g
- Salt 1 tsp (to taste)
- Kasuri methi 1 tbsp
- Meat masala 1 tbsp
- Tomato puree 2 medium tomatoes, pureed
- Garam masala 1 tsp
- Water 1/2 cup
- Fresh coriander leaves for garnish
Tools You'll Need
- Pressure cooker
- Pan
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat oil in a pressure cooker. Add bay leaf and let it sizzle for a few seconds. Then, add the finely chopped onions and until they turn translucent and lightly golden brown, which should take about .
Step 2: Add Ginger-Garlic Paste
Add the ginger and garlic paste to the onions. Cook for about until the raw smell disappears and the paste becomes fragrant.
Step 3: Brown the Mutton Keema
Add the mutton keema to the cooker. Cook, stirring frequently, for about until the keema changes color from pink to brown and all its moisture has evaporated.
Step 4: Add Dry Spices
Once the keema is browned, add salt, kasuri methi, and meat masala. Mix all the ingredients thoroughly and cook for another , allowing the spices to with the keema.
Step 5: Cook with Tomato Puree
Pour in the tomato puree. Mix well and continue to cook on medium heat for about , stirring occasionally, until the oil starts to separate from the keema mixture.
Step 6: Pressure Cook
Add garam masala and water to the keema. Stir everything together. Close the lid of the pressure cooker and cook for 2-3 whistles, or approximately on medium heat after the pressure has built up.
Step 7: Finish and Garnish
Once the pressure is released, open the cooker. If desired, transfer the keema to an open pan and for a few more minutes to achieve your preferred consistency. Garnish generously with fresh coriander leaves before serving.
Pro Tips
• Adjust spice levels according to your preference.
• Ensure the keema is thoroughly browned before adding spices to enhance flavor.
• Cooking in a pressure cooker helps tenderize the mutton quickly.
Variations
• Add green peas (matar) for Matar Keema.
• Serve with a squeeze of fresh lemon juice for added tang.
• Garnish with sliced green chilies for extra heat.
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