Mutton Keema (Goat Keema)

The word "Keema" refers to minced meat, which can be that of Chicken, Goat or Lamb. In India Keema is prepared mostly from Goat or Chicken meat. This particular dish has been associated with Mughals and as all know about Indian History "Keema" is one such dish that has been passed over by them. Keema was famously prepared in the Mughal courts during special events such as weddings and other festivities. Keema can be enjoyed with fresh baked "Pav" (Indian term for Buns), Naan or Roti. 

Let's have a look at the recipe

Ingredients for Marination:

1 lb Minced Goat Meat

3 tbsp Curd

2 tbsp Red Chili Powder

1 tbsp Coriander Powder

2 tbsp Ginger Garlic Paste 

1 tbsp Garam Masala

1 tsp Turmeric Powder

2 Green Chilis (Slit the chilies in 2 halfves)

1 tsp Nutmeg Powder or Whole Nutmeg

3 tbsp Ghee

Salt to Taste

Ingredients for Cooking:

1 large Onion diced

1 Bay Leaf

1/2 inch Cinnamon Stick

3 tbsp Curd

1 tbsp Red Chili Powder

1 tbsp Coriander Powder

1 tbsp Garam Masala

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1 whole Badi Elaichi

4-5 Peppercorns

4-5 Cloves

1 tbsp Ginger Garlic Paste

1/2 cup Green Peas (Optional)

Coriander for Garnish

Mint Leaves for Garnish

Salt To Taste

Ghee for cooking

Method:

Marinate the keema with the ingredients mentioned in same proportion and let it set overnight.

Add the marinated keema  in a pressure cooker and if you have not added Nutmeg Powder in marinate then add 1 whole nutmeg into the pressure cooker.

NOTE: DO NOT ADD WATER. Meat will release its own water and we do not need extra water.

Cook the meat until 3 whistles and then let the cooker cool down completely before you open the lid.

Take a pot and add 3 tbsp Ghee to it, let it heat up on medium flame.

Add Bay Leaf, Cinnamon Stick, Peppercorns, Cloves and Badi elaichi to the pot.

Once the spices start releasing aroma, add diced Onions to the pot and let it cook until they are soft.

Meanwhile the onions soften, take curd in a bowl and add red Chili Powder, turmeric powder, coriander powder, cumin powder, ginger garlic paste and garam masala in mentioned proportion and mix it well.

Make sure there are no lumps in the mixture.

Once the onions are soft and light golden, add the curd mixture to it and mix all ingredients well in a pot.

If required add water to the curd bowl and slowly add it to the pot. Make sure you are not adding too much water.

Add salt to the mixture and stir it well. Remember we have added salt to the meat as well, hence add minimal salt in this step as precaution. If required we can always add it in later step.

Lower the flame and cover the pot with a lid and let the mixture simmer for 5-10 mins.

At this point the cooker must have cooled down, open it carefully and with a help of masher start mashing the meat slowly.

NOTE: If you have added Whole Nutmeg, remove it before mashing.

The whole idea of mashing is to disintegrate the meat to a fine texture. We do not want chunks of meat while eating hence we separate it out.

Open the lid from the pot and you will notice oil separating out from the mixture. Add the meat to the mixture. 

Mix all ingredients well and check the consistency. If need be you can add water to the pot if you require it to be little curry style. Lower the flame at this point.

Add green peas to the meat at this point. I have not added it as we prefer Keema without it. Let it cook for 5 mins on medium flame. If you are not going to add Green peas then you can skip this step and proceed to the next one.

Add Chopped coriander for garnish and cover the pot with a lid.

We need to add a special spice to elevate the taste, hence in a small mixer grinder take 5-10 peppercorns, 5-10 cloves, 4 cardamom, 1 badi elaichi. Grind it to fine powder. With the help of strainer add the masala to the keema by spreading it evenly in the pot.

Give it a good stir, add second round of chopped coriander and mint leaves to the keema.

Let the keema cook for another 5 mins on Low flame and then turn it off.

Serve the Keema with Pav (Buns), Naan or Roti.