Photograph of the finished Mutton keema

India · Cừu băm kho tiêu Mutton keema

Mutton keema

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 640 g
  • Photograph of Onion Onion 2
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Ginger Ginger 40 g
  • Photograph of Tomato Tomato 4
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Ghee Ghee 100 ml
  • Photograph of Coriander Coriander 20 g
  • Photograph of Fennel seeds Fennel seeds 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté the chopped onions in ghee for 12 minutes until dark brown; this is a dry keema version so there are no peas, allowing the onion flavor to take center stage.
  2. 2 Add ginger, crushed cumin seeds, and minced lamb, then stir-fry over high heat for 10 minutes until cooked through and slightly browned.
  3. 3 Add the tomatoes and yogurt and cook for 10 minutes until the lamb fat separates.
  4. 4 Sprinkle with coarsely ground pepper, then cover and simmer over low heat for 12 minutes, without adding water, allowing the meat to release its own moisture.
  5. 5 Open the lid and stir-fry for 5 minutes until the oil is translucent, then sprinkle with garam masala and cilantro.

With an appliance

  • Air fryer 50 min

    Replace step 5: Spread the minced lamb into a thin layer, lightly spray with oil, and fry at 200 degrees for 5 minutes, turning at the 3rd minute; only do this after step 4 to sear the edges without drying out the meat.

Start cooking