Mutton

Bhuna Keema

Name: Bhuna Keema
Prep time: 30 min
Cook time: 60 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Mutton Keema - 500 grams; Tej Pata (Bay leaf) - 1 medium; Onions - 2 medium sized, cut into thin slices; Ginger - 1 tbsp, finely chopped; Garlic - 1 tbsp, finely chopped; Tomatoes - 2 medium sized, thinly sliced; Peas - 1 full cup; Green chillies - 4-6, cut into half length-wise; Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped; Chilli powder - 1 tsp; Coriander powder - 3 tsp; Garam Masala powder - 1/2 tsp; Green cardamom (elaichi) - 3-4 pods; Cinnamon (Dalchini)- 1 inch; Cloves (labango) - 3; Salt - to taste; Sugar - 1/2 tsp; Ghee - 1/2 tbsp; White oil - 2 tbsp; Water - 1 cup

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Dry-roasted minced meat (keema) cooked with onions and spices until the flavors intensify, a versatile dish for rotis or parathas.

Mutton Keema - 500 grams
Tej Pata (Bay leaf) - 1 medium
Onions - 2 medium sized, cut into thin slices
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Tomatoes - 2 medium sized, thinly sliced
Peas - 1 full cup
Green chillies - 4-6, cut into half length-wise
Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped
Chilli powder - 1 tsp
Coriander powder - 3 tsp
Garam Masala powder - 1/2 tsp
Green cardamom (elaichi) - 3-4 pods
Cinnamon (Dalchini)- 1 inch
Cloves (labango) - 3
Salt - to taste
Sugar - 1/2 tsp
Ghee - 1/2 tbsp
White oil - 2 tbsp
Water - 1 cup

Cooking

Heat oil in a kadhai. When oil is smoking hot, add the Bay leaf, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic.

Stir and fry for 2-3 minutes until the onions are soft and light brown.

Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes.

Add peas and continue frying for additional 4-5 minutes. The oil should leave the masala.

Add tomatoes, and fry for 4-5 minutes to blend them into the gravy. Reduce heat and stir-fry for 5 minutes more, only add more water (by the tablespoon) if the meat becomes dry.

Add ghee, chopped coriander leaves, and the garam masala powder. Remove from the fire and serve hot.

Serving Suggestions

Serve with Roti/Chapatis, Luchi, or Naan. Garnish with lemon wedges. Serve with a green salad of cucumbers, onions, and chillies. Great for packed lunches or picnics..

Per serving - based on typical ingredient amounts

~189 kcal Calories

~7 g Protein

~21 g Carbs

~10 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Amul Pure Ghee (1L) Authentic Indian clarified butter

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Garam Masala Aromatic spice blend for curries

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Hawkins Pressure Cooker Stainless steel 5L - works on gas & induction

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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