Mutton kheema an delicacy from Kolhapur and a hearty dish, enriched with the freshness of mint and cilantro, is a culinary symphony that promises a delightful experience with every bite. Enjoy the rich flavors and comforting warmth of this traditional Indian favorite, perfect for a wholesome and satisfying meal. Kheema is a staple in Kolhapuri Mutton Thalis. After indulging in various kheema dishes in Kolhapur, I found myself craving the same flavors here in the USA. Luckily, a local shop sells kheema cuts, and I eagerly brought some home to try. The minced meat here comes in a block, requiring a bit of effort to break it up and cook. I’ve kept it slightly watery, but you can cook it until dry and further crush the meat for a fully minced style. To make it milder for my daughter, I’ve added milk. Served with chapatis, it turned out delicious.
How to make Mutton Kheema :
Begin by preparing all the necessary ingredients for the kheema. In a pan, heat oil and ghee, then add cumin and whole garam masala for tempering. Next, add the onions and fry until golden. Incorporate ginger-garlic paste, green chilies, and capsicum, frying for a few minutes. Add cilantro and mint leaves, ground masala, tomatoes, and salt, cooking until everything is mushy and well-cooked. Introduce the meat and cook until it breaks up and blends with the masala, turning brown. Finally, pour in the milk and simmer until the dish is fully cooked. Garnish with fresh cilantro leaves before serving.
Serving suggestion for Mutton Kheema :
Serve the flavorful Mutton Kheema as a delightful side dish alongside hot chapatis, bhakri, or pav for an authentic culinary experience.
Mutton Kheema
Ingredients
- 2 tbsp Oil
- 1 tsp ghee
- 1 tsp cumin seeds
- 1/2 tsp shahi jeera
- Small piece of mace
- 1 cardamom
- 5 cloves
- 2 onions finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chili
- 1 capsicum
- 1 tsp red chili powder
- 1/4 tsp turmeric
- 1/4 tsp pepper powder
- 1 tsp cumin-coriander seeds powder
- 1 tsp garam masala
- 1 tsp kitchen king masala
- 2 large tomatoes finely chopped
- Salt to taste
- Handful of mint leaves finely chopped
- Small bunch of cilantro finely chopped
- 450 g mutton mince
- 1 cup milk
Instructions
- Heat oil and ghee in a pan. Add cumin seeds, shahi jeera, mace, cardamom, and cloves. Let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste, green chili, and capsicum. Cook until the capsicum is tender.
- Add red chili powder, turmeric, pepper powder, cumin-coriander seeds powder, garam masala, and kitchen king masala. Mix well.
- Toss in the finely chopped tomatoes, Season with salt Cook until the oil separates. Tomato should be mushy and well incorporated.
- and add mint leaves and cilantro. Cook for a couple of minutes.
- Add the minced mutton and mush up the mutton mince very nicely make sure there are no lumps in the meat and its coated well with the masala and cook until it’s browned.
- Pour in the milk and let it simmer until the meat is cooked and the flavors meld.
- Garnish with additional cilantro leaves if desired.
- Serve hot and enjoy your flavorful Mutton Kheema!
