Pairs well with Dhaba Style Mutton Keema
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Dhaba Style Mutton Keema
(2.5)
9.9K views • 14d ago
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A special Dhaba style mutton keema recipe, marinated and cooked with aromatic spices, served with pav or any bread.
00:30:00 total
Serves 3
medium
Main Various
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Ingredients
- Mutton mince with bones - 1 kg (for marination)
- Curd - 2 cups (beaten, for marination)
- Ginger Garlic paste - 2 tbsp (for marination)
- Mint leaves - few (fresh, for marination)
- Coriander leaves - 2 tbsp (chopped, for marination)
- Turmeric powder - 1 tsp (for marination)
- Degi red chilli powder - 1 tsp (heaped, for marination)
- Coriander powder - 2 tbsp (for marination)
- Salt - watch the video to see (to taste, for marination)
- Ghee - 2 tbsp (for marination)
- Mustard oil - 3-4 tbsp (for cooking keema)
- Bay leaf - 1 no. (for cooking keema)
- Cinnamon stick - 1 inch (1 inch piece, for cooking keema)
- Mustard oil - 2 tbsp (for dhaba style keema cooking)
- Oil - 2 tbsp (for dhaba style keema cooking)
- Cloves - 2-4 no. (for dhaba style keema cooking)
- Dry red chillies - 2-3 no. (for dhaba style keema cooking)
- Cumin seeds - 1 tsp (for dhaba style keema cooking)
- Onions - 3 large (chopped, for dhaba style keema cooking)
- Ginger Garlic paste - 1 heaped tbsp (heaped tbsp, for dhaba style keema cooking)
- Green chillies - 3-4 no. (less spicy, chopped, for dhaba style keema cooking)
- Tender coriander stem - 1 heaped tbsp (chopped, for dhaba style keema cooking)
- Fresh Tomato puree - 2 cups (for dhaba style keema cooking)
- Coriander powder - 1 ½ tbsp (for dhaba style keema cooking)
- Degi red chilli powder - 1 tsp (for dhaba style keema cooking)
- Salt - watch the video to see (to taste, for dhaba style keema cooking)
- Cooked keema - watch the video to see (from previous step)
- Water - ½ cup (to adjust consistency)
- Dry fenugreek leaves - 1 ½ tsp (crushed, kasuri methi)
- Coriander leaves - 2 tbsp (chopped, for finishing)
- Coriander sprig - 1 sprig (for garnish)
- Hard-boiled Egg - 1 no. (sliced, for garnish)
- Lemon wedge - 1 wedge (for garnish)
Instructions
- Marinate the Keema: In a bowl, combine mutton mince with bones, beaten curd, ginger garlic paste, fresh mint leaves, chopped coriander leaves, turmeric powder, degi red chili powder, coriander powder, salt to taste, and ghee. Mix well and set aside to marinate.
- Cook the Marinated Keema: Heat mustard oil in a pressure cooker until smoky hot. Add bay leaf and cinnamon stick. Add the marinated mutton mince and mix well. Cover with lid and pressure cook for 6-7 whistles until cooked thoroughly. Allow the pressure to release naturally and set aside.
- Prepare Dhaba Style Keema Masala: In a handi or deep pan, heat mustard oil and regular oil until smoky hot. Add cloves, dry red chillies, and cumin seeds; let them splutter. Add chopped onions and sauté for 2-3 minutes until translucent. Add ginger garlic paste and sauté briefly. Add tender coriander stems, chopped green chillies, and fresh tomato puree; cook for a minute.
- Cook Masala and Combine: Add coriander powder, degi red chili powder, and salt to taste. Cook the masala until oil separates from it. Add the cooked keema and water to adjust consistency. Mix well, cover with lid, and cook on low flame for 7-8 minutes.
- Finish and Garnish: Add crushed dry fenugreek leaves and chopped coriander leaves. Mix well and transfer to a serving dish. Garnish with coriander sprig, sliced hard-boiled egg, and lemon wedge. Serve hot with ladi pav or bread.
