RESTAURANT STYLE MUTTON KEEMA RECIPE | KEEMA FRY RESTAURANT STYLE 

Restaurant Style Mutton Keema Recipe | Keema Fry Restaurant Style | Dhaba Style Mutton Keema | Mutton Keema Recipe | Mutton Keema Fry | Keema Recipe | Dhabewala Kheema Recipe | Mutton Keema Curry
Ingredients for Restaurant Style Mutton Keema:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Minced Meat (Keema)- 500 gms (Goat or Lamb)
Crushed Whole Spices (Garam Masala):
- Green Cardamoms- 4
- Cloves-3
- Cinnamon-2 small
- Black Cardamom-1
- Black Peppercorns- 8
Whole Spices:
- Mace-1
- Bay Leaf(cut)- 1
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 3 tsp
- Coriander Powder- 3 tsp
- Crushed Pepper- 1 tsp
- Garam Masala Powder- 1 tsp
- Kasuri Methi (Fenugreek Leaves), dry roasted and crushed- 2 tsp
Other Ingredients:
- Onion, chopped- 2 large (around 180 gms)
- Ginger, chopped- 4 tsp
- Garlic, chopped- 4 tsp (8 cloves)
- Green Chillies, chopped- 4-5 (4 tsp)
- Lemon Juice- 2 tsp
- Salt-2 tsp
- Refined Oil- 3 tbsp
- Butter- 1 tbsp
- Ginger, julienned- 2 tbsp
- Coriander Leaves, chopped- 3-4 tbsp
Preparation:
- Crush the whole spices mentioned above lightly in a mortar & pestle.
- Chop the onions & green chillies and peel and chop the ginger & garlic.
- Chop the coriander leaves for use later as garnish.
- Also julienne an inch of ginger and set it aside.
Process:
- Heat oil in a flat pan & add the crushed whole spices. Give a stir and then add the mace and bay leaf.
- Now add the chopped onions and fry on medium heat for 5 mins till the color changes.
- Add the chopped ginger, garlic and green chillies. Give a mix and then fry on medium heat for 2 mins.
- Add the minced meat (keema), Turmeric, Red Chilli and Coriander Powder & salt, mix and fry on high heat for 5-7 mins till browned and most of the water has dried up.
- Now add the crushed pepper, Garam masala powder and crushed Kasuri Methi (Fenugreek Leaves), give a mix and continue to fry on medium heat for 5-7 mins till oil separates.
- Now add 150 ml water, give a mix and cover and cook on low heat for around 15 mins till meat is tender. Remove lid and if not tender you can add more water and cover and cook for another 5-10 mins till tender.
- Add 1 tbsp butter and fry on medium heat for 2 mins.
- Now add lemon juice and garnish with julienned ginger and chopped coriander leaves. Mix and serve hot.
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