Keema Mutter is one of the many delicacies that the Persians bought to India. Though this may not be like the one you would find in the Irani cafes of Mumbai, it is nevertheless full of delicious flavours. I have added coconut and slightly varied it to suit my Goan palate. Try my version of this aromatic Keema Mutter and I bet you will be licking your fingers!
I generally make a big batch as it freezes well. You may want to reduce the quantity. Also I have 4 recipes to use those leftovers, which are lovely starters or a meal by itself.
I have used turkey mince here. But go ahead and use meat of your choice (cooking times will vary). And if you are a vegetarian, you may use tofu instead. (Do not come to kill me if that flops though)
This recipe can easily feed 5-6 persons.
- Turkey mince – 500 gram
- Onions – 2 medium sized, finely chopped
- Green peas – 1/2 cup
- Whole spices – 2 black peppercorns, 1 small stick cinnamon, 2 green cardamom, 1 bay leaf, 3-4 cloves
- To be ground to a paste – a handful of coriander leaves and mint leaves, 1/2 onion, 1/4 cup grated coconut, 5-6 garlic cloves, small piece ginger, 2 black peppercorns, 2 cloves, 1 star anise
- Tomato – 1, diced
- Oil – 1 tbsp for roasting the spices and 1-2 tbsp for cooking
- Chopped coriander and onion for garnish
- Turmeric powder – 1 tsp
- Red chilli powder (I use Kashmiri chilli powder) – 1-2 tsp
- Garam masala – 1-2 tsp
- Salt to taste
- Juice of half a lemon
- Optional – Boiled potato cubes
- Heat the 1 tbsp oil a pan, and add the ingredients to be ground together, except for the herbs and ginger. (Start with the onion and then the spices so that the spices do not burn.) Roast these on low heat till the aroma of the spices fill your kitchen. (I sneeze, do you?) Take care not to burn it.
- Once it cools, grind it along with the herbs, ginger and little water to a paste.
- Now heat the remaining oil and spices. Add the chopped onion and saute well. Add salt and sweat the onions.
- Then add the tomato and keep stirring till it gets mushed-up
- Next add the ground paste and again saute well.
- Stir in the turmeric, chilli and garam masala.
- Add the mince and combine.
- You may add a little water if necessary. The mince will leave water so take care not to add too much liquid.
- Cover and cook. Add the green peas as well. If using frozen, add them once the mince is half cooked.
- Let it cook covered for 10-12 minutes or until meat changes to a whitish colour. (At this point, you may add the boiled potatoes.)
- Check the seasonings and add the fresh lemon juice. Stir well.
- Garnish with chopped coriander and onion. Serve this hot keema mutter with pao (bun) or bread of your choice
As promised, there will be leftovers! And these are my favourite recipes to tackle them
- Keema patties (Recipe coming soon…)
- Keema paratha (Recipe coming soon…)
- Keema dumplings (Recipe coming soon…)
- Keema puffs
I hope you try this recipe my way. If you do, I would love to hear how it turned out to be. Follow me for more yummy recipes and share on social.
P.S. Cooking times are for chicken or turkey mince. If you are using red meat, try a pressure cooker to shorten cooking time.