No mincing words on this keema: It’s awesome!

Of the meat eaten in India, mutton is probably the second most popular, beaten only by chicken.

And, in India, mutton means goat meat, as opposed to sheep meat in almost all — if not the entirety — of the Western world.

So, here goes a recipe for mutton keema: minced goat meat, prepared Indian style.

Ingredients:

1. Mutton 500 g (minced)
2. Bay leaf: 1
3. Cinnamon: a single 1-inch stick
4. Green cardamom: 3
5. Cloves: 4
6. Cumin seeds: 1/2 tsp
7. Onions: 2 (large, finely chopped)
8. Ginger-garlic paste: 1.5 tbsp
9. Green chilli: 2 (slit; optional for me, but really adds to the flavour profile)
10. Tomatoes: 2 medium (pureed or finely chopped)
11. Turmeric powder: 1/2 tsp
12. Coriander powder: 1 tbsp
13. Cumin powder: 1 tsp
14. Kashmiri red chilli powder: 1.5 tsp (may look really red and angry, but adds a beautiful colour)
15. Garam masala: 1 tsp
16. Curd: 3 tbsp (whisked, optional for richness)
17. Green peas: 1/2 cup (optional)
18. Coriander leaves: 2 tbsp (chopped)
19. Mint leaves: 1 tbsp chopped
20. Lemon juice: 1 tbsp
21. Cooking oil: 3 tbsp
22. Salt to taste
23. Water

Preparation:

1. Rinse the mutton keema briefly in a colander, drain thoroughly, and set aside.
2. Finely chop the onions and fresh herbs.
3. Whisk the curd with turmeric, coriander powder, cumin powder, and red chilli powder into a smooth paste to prevent curdling in the pan.

Keema cooking steps:

1. Heat the oil in a heavy-bottomed pan or kadai over medium heat.
2. Add the whole spices — bay leaf, cinnamon, cardamom, cloves, and cumin seeds — and let them sizzle for 30 seconds.
3. Add the chopped onions and sauté on medium heat until golden brown (approximately 8-10 minutes).
4. Stir in the ginger-garlic paste (and slit green chillies, if you are using them) at this point.
5. Sauté for 1-2 minutes until the raw aroma dissipates.
6. Lower the heat and stir in the spiced curd paste (or ground spices directly) alongside the tomatoes.
7. Cook until the oil begins to separate from the masala.
8. Increase the heat to medium-high, add the mutton keema, and stir for 5-7 minutes to break up clumps and brown the meat evenly.
9. Add salt and green peas (if using).
10. Pour in 1/2 cup of water, stir well, and bring to a simmer.
11. Cover tightly with a lid and cook on low heat for 20-25 minutes until the keema is tender and the liquid reduces to a semi-dry gravy.
12. Uncover and sprinkle the garam masala, fresh mint, and chopped coriander.
13. Simmer uncovered for 2 minutes, then turn off the heat and stir in lemon juice before serving.

This is best served with flatbread like roti, but also in keema-pav form.

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