When I was a young apprentice, my head chef once told me: “Keema is not just a dish, it’s a test of balance.” Too much spice and you lose the meat flavor, too little and it feels bland. Over the years, I’ve learned to cook keema so well that it’s now my signature Sunday breakfast dish – served with hot pav.
Ingredients
- For this recipe, you’ll need 500g of fresh mutton mince. If you’re in Ahmedabad, you can easily buy fresh mutton mince from us. We’ll deliver within 90 minutes, so you can start cooking without delay.
- 500g mutton mince (keema)
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 1 cup green peas (optional)
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 3 tbsp oil
- Fresh coriander leaves
- Salt to taste
Cooking Method
Step 1: The Base
Heat oil and sauté onions until golden. Add ginger-garlic paste and cook till fragrant.
Step 2: Spicing It Up
Add tomatoes and dry spices. Cook until oil separates – that’s your masala base.
Step 3: Keema Time
Add mutton mince and cook on medium flame. Stir frequently so the meat doesn’t clump. Add peas if using.
Step 4: Slow Simmer
Add 1 cup water, cover, and let it cook slowly until the keema is juicy and flavorful. Garnish with coriander.
Chef’s Tips
- Always wash keema before cooking and drain well.
- A dash of lime before serving lifts the flavor.
- For a party touch, top with fried eggs – “Keema Pav” style.
Serving Suggestions
Serve keema with buttery pav, hot parathas, or steamed rice. For snacks, stuff into buns for keema sliders.
