Mutton Kheema Recipe Kit Recipe

About this recipe

Experience the rich flavors of traditional Indian cuisine with our Mutton Kheema Recipe Kit! This kit includes premium-quality ingredients like tender mutton kheema, aromatic spices, and freshly ground masalas to create a dish that's bursting with flavor. Perfect for a hearty meal, this recipe is easy to prepare with step-by-step instructions, ensuring a restaurant-quality experience at home. Pair it with roti or pav for a complete and satisfying meal. Order now on the AnyFeast website or app and bring the authentic taste of mutton kheema to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 g Onion
• medium Chilli Green Long
• - Peppercorn
• 500 g Curd
• 250 g Mutton
• - Green Peas
• 100 Ml Gowardhan Ghee
• 200 g Table Salt
• 50 g Cloves
• 25 g Ginger Garlic Paste
• 50 g Asafoetida Powder
• 50 g Cumin Powder
• - Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil
• Loose Cardamom

Instructions

1. 1. Prepare the masala powder: In a grinder, add black peppercorns, cloves, cardamom, and grated nutmeg. Grind them into a fine powder and set aside for later use.
2. 2. Marinate the mutton kheema: In a bowl, combine mutton kheema, red chilli powder, turmeric powder, curd, table salt, ginger garlic paste, chopped green chilli, and grated nutmeg. Mix everything well and let it marinate for 30 minutes.
3. 3. Cook the marinated kheema: Transfer the marinated kheema into a pressure cooker. Add Gowardhan ghee, cover, and cook for 2-3 whistles. Once done, set aside and allow it to cool slightly.
4. 4. Prepare the tempering: Heat Champion Oil and Gowardhan ghee in a large saucepot. Add cloves, black peppercorns, cardamom, and asafoetida powder. Let the whole spices splutter to release their aroma.
5. 5. Sauté onions: Add finely chopped onions to the saucepot and sauté until they turn light golden brown.
6. 6. Prepare the spice mixture: In a separate bowl, mix curd, ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, and a pinch of asafoetida. Stir well to form a smooth paste.
7. 7. Add the spice mixture: Transfer the prepared spice mixture into the saucepot with the sautéed onions. Cook the mixture until the oil starts to separate, ensuring the spices are well incorporated.
8. 8. Combine kheema with the sauce: Add the cooked kheema into the saucepot and mix well with the tempered spices and onion mixture.
9. 9. Add vegetables and herbs: Stir in green peas, chopped coriander stems, and the prepared masala powder. Mix everything thoroughly.
10. 10. Simmer: Cover the saucepot and let the kheema simmer for 5-7 minutes to allow the flavors to meld together.
11. 11. Final garnish: Add freshly chopped coriander leaves, mint leaves, and additional chopped green chilli for garnish.
12. 12. Serve: Serve the mutton kheema hot with roti, pav, or rice. Enjoy!