This Mutton keema curry dish reminds me of our early marriage days when we have very limited money to indulge in lavish spread specially during the month end. But at the same time, cravings for some spicy mutton curry cannot be ignored, then this keema curry comes to the rescue. Hubby dearest brings some 200-300 gms of keema which I used to cook with lots of potatoes and green peas ( if in season) and our weekend lunch sorted Not only that, I used to save some for dinner too, and savoured that with Roti with some onions and green chilli for dinner.
- Mutton keema – 300 gms
- Baby potato – 8 – 10, cut into half
- Shelled green peas – 1/2 cup
- Onion – 3, chopped roughly
- Ginger paste – 2 tsp
- Garlic paste – 1 tbsp
- Tomatoes – 2, chopped
- Curd – 2 tbsp
- Salt, turmeric, cumin powder, coriander powder, red chilli powder
- Some chopped green chilli – if you can take the heat
- Mustard oil
- Bayleaf, whole garam masala, dry red chilli
- Hing – a pinch
- Coriander leaves for garnishing
Marinate the mutton with salt, turmeric, coriander and cumin powder and red chilli powder with a generous amount of mustard oil for 3-4 hours, preferably over night.
Fry the potato halves with a pinch of salt and turmeric till golden brown and keep aside.
Add some more mustard oil into the pan. Now add the pinch of hing followed by bayleaf, dry red chilli and whole garam masala. Let it splutter.
Add the chopped onion with a pinch of salt and sugar and fry till golden brown. The sugar will yield a nice rich color to the gravy.
Add ginger, garlic paste along with chopped tomatoes and fry really well till the tomatoes are mashed and oil starts coming out.
Add some more cumin coroander powder along with curd. Mix well till the oil comes out.
Add the marinated mutton keema now which you have taken out from fridge and brought to the room tempature. Mix well with the masalas.
Next add the fried potato pieces along with fresh peas.
Add 2 cups of hot water to the keema mix and stir well. Now boil the mixture for 10 minutes.
Check the doneness of keema and potatoes. If they are cooked well, raise the heat and cook for some time till the gravy reaches your desired consistency.
Adjust the seasoning and sprinkle some garam masala powder. Garnish with coriander leaves and serve hot with rice or roti.
Some other keema dishes to try out: