Spiced Mutton Keema Lettuce Wraps Recipe

Indian cuisine · 515 calories

Spiced Mutton Keema Lettuce Wraps recipe

About this recipe

Spiced Mutton Keema Lettuce Wraps are a flavorful and protein-packed snack inspired by Indian cuisine. Minced mutton is cooked with aromatic spices like turmeric, coriander, and cumin, blended with fresh ginger, garlic, and tomatoes for a rich and savory filling. Served in crisp iceberg lettuce leaves, these wraps offer a refreshing crunch alongside the warm, spiced keema. Perfect for gym-goers or anyone seeking a satisfying snack, this dish combines bold flavors with balanced nutrition, delivering 36g of protein per serving. With just 35 minutes of prep and cook time, these wraps are easy to prepare and batchable for weekly meal planning. Whether you’re craving something hearty or looking for a low-carb snack, these lettuce wraps are the ideal choice.

Ingredients

  • 200 g Nandus Mutton Mince
  • 1 Piece Iceberg Lettuce
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • - MF GARLIC CLOVES 100GM
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 50G Suhana Meatmutton
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash and dry the iceberg lettuce leaves carefully, ensuring they remain intact.
  2. 2. Heat vegetable oil in a pan over medium heat and finely chop the onion, garlic, ginger, and green chilies.
  3. 3. Sauté the onion, garlic, ginger, and green chilies in the pan until the onion becomes translucent and aromatic.
  4. 4. Add minced mutton to the pan and cook for 5-7 minutes, stirring frequently to break up any lumps.
  5. 5. Dice the tomato finely and add it to the pan along with the turmeric, coriander powder, cumin powder, and Suhana Dal Makhani Spice Mix.
  6. 6. Stir the mixture well and cook for another 10 minutes until the mutton is fully cooked and the spices are well blended.
  7. 7. Season the keema with salt and black pepper, adjusting to taste, and cook for 2 minutes more.
  8. 8. Remove the pan from heat and sprinkle chopped coriander leaves over the cooked mutton keema.
  9. 9. Let the keema cool slightly before spooning it into the crisp lettuce leaves for serving.