Bhuna Keema
A rich and aromatic mutton keema dish where ground mutton is slow-cooked with yogurt and spices, then tempered with ghee and finished with fresh herbs. This dry, concentrated curry is bursting with complex flavors from roasted spices.
Ingredients
- 1 kg mutton keema (ground mutton)
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- 1½ cups yogurt, beaten
- Salt to taste
- 2 tbsp ginger-garlic paste
- 2-3 green chillies, slit
- 1 whole nutmeg
- 5-6 mutton bones
- 3 tbsp ghee
- ¼ cup ghee (for tempering)
- 2 tbsp oil
- 1 bay leaf
- 2 cloves
- 10-12 black peppercorns
- 2 black cardamom
- 3-4 onions, chopped
- 1 cup yogurt, beaten
- 1 tbsp Degi red chilli powder
- 2 tbsp coriander powder
- ½ tsp cumin powder
- A pinch of asafoetida
- ½ cup green peas
- 3-4 green cardamom
- 3-4 cloves (for masala)
- 3 tbsp coriander stems, chopped
- 1-2 green chillies, chopped
- Handful of coriander leaves, chopped
- Handful of mint leaves, chopped
Instructions
- 1
Prepare the masala: In a grinder, combine black peppercorns, cloves, black cardamom, and green cardamom. Grind into a powder and set aside.
- 2
In a bowl, mix mutton keema with red chilli powder, turmeric powder, 1½ cups beaten yogurt, salt, ginger-garlic paste, green chillies, whole nutmeg, and mutton bones. Mix well.
- 3
Transfer the mixture to a pressure cooker, add 3 tbsp ghee, cover, and cook for 2-3 whistles until the meat is tender.
- 4
While the meat cooks, heat ¼ cup ghee and 2 tbsp oil in a large saucepan over medium-high heat.
- 5
Add bay leaf, cloves, black peppercorns, and black cardamom to the hot ghee and oil. Let the spices splutter for 30 seconds.
- 6
Add chopped onions and sauté until light golden brown.
- 7
In a bowl, combine 1 cup beaten yogurt, ginger-garlic paste, Degi red chilli powder, coriander powder, turmeric powder, cumin powder, and asafoetida. Mix well.
- 8
Pour this yogurt mixture into the saucepan with the onions and sauté well.
- 9
Remove the mutton bones and whole nutmeg from the cooked keema. Add the keema to the saucepan and mix well.
- 10
Stir in the coriander stems, green peas, and prepared masala powder. Mix thoroughly.
- 11
Cover and cook for 2 minutes.
- 12
Add chopped green chillies, coriander leaves, and mint leaves. Mix gently.
- 13
Garnish with additional coriander leaves and serve hot with roti or pav.
Cook's Notes
The whole nutmeg and mutton bones are removed after the initial pressure cooking but add depth to the flavor. Bhuna keema should have a dry, concentrated consistency with the meat well-coated in the spice mixture. Serve immediately after garnishing for best flavor.