Mughlai Mutton Kheema
Mughlai Mutton Kheema is made with ground mutton, onions, and a blend of aromatic spices. It is cooked in just 30 minutes, making it a perfect dish for a quick meal. The dish perfectly represents the rich and flavorful style of Mughlai cuisine.
Do you ever find yourself craving a delicious bowl of Mutton Kheema but don’t have the time to indulge in an elaborate cooking process? Well, fear not! With our quick and easy recipe, you can have this mouth-watering dish ready in just 30 minutes.
What is mughlai food
Mughlai cuisine is a popular style of cooking that originated in the Mughal Empire. This cuisine is known for its rich and flavorful dishes that are prepared using aromatic spices and herbs. Mughlai food is a blend of Indian, Persian, and Central Asian cuisines, which makes it unique and diverse. The use of saffron, cardamom, cinnamon, cloves, and nutmeg in Mughlai dishes is common, and it gives them a distinct taste and aroma. Mughlai Mutton Kheema is one such dish that is loved by many for its rich and spicy flavor. It is a classic Mughlai dish made with ground mutton, onions, and a blend of aromatic spices. If you are a fan of Mughlai cuisine, then this dish is definitely worth trying.
Ingredients and substitutes
To make Mughlai Mutton Kheema, several ingredients are needed.
- The main ingredient is ground mutton, easily found in most grocery stores.
- Onions are another essential component of the dish, adding their distinct flavor and texture.
- A blend of aromatic spices, including cardamom, cinnamon, cloves, saffron, and nutmeg, are also used to give the dish its characteristic Mughlai flavor.
- Substitutions – If any of these ingredients are unavailable, substitutes can achieve a similar taste. Ground beef can be used instead of mutton, while shallots can be substituted for onions. Garam masala can be used instead of individual spices for the spice blend.
- Using fresh ingredients will enhance the dish’s flavor, so it’s recommended to use freshly ground spices and locally sourced meat.
Tips for Success
- Using fresh ingredients is key to enhancing the flavor of any dish, including Mughlai Mutton Kheema.
- It’s recommended to use freshly ground spices and locally sourced meat to ensure the dish is as flavorful as possible. In addition to using fresh ingredients, there are a few helpful tips to remember when making this dish.
- First, be sure to cook the onions until they are well caramelized. This will add a depth of flavor to the dish and take it to the next level.
- Second, when adding the spices, it’s essential to do so gradually, and toasting them lightly in oil will bring out their flavors. This will prevent the spices from overpowering the dish and ensure they blend together harmoniously.
- Finally, when adding the meat, break it up into small pieces to ensure it cooks evenly and quickly. This will also help the flavors of the spices and other ingredients to permeate the meat fully.
Variation to mughlai kheema
- If you’re feeling experimental, there are many variations to the traditional Mughlai Mutton Kheema recipe that you can try out.
- One popular variation is to add boiled eggs to the dish. Boil the eggs and then add them to the kheema during the final stages of cooking. The eggs will absorb the dish’s flavors and add a delicious texture to the kheema.
- Another variation is to use chicken or turkey instead of mutton. This will result in a lighter and healthier version of the dish. Add vegetables like peas, carrots, and potatoes for an extra pop of color and nutrition.
- For those who prefer a spicier version of the dish, you can add green chilies, red chili powder, or cayenne pepper to the recipe. This will give the kheema a fiery kick, leaving your taste buds tingling.
Ideas for serving mughlai mutton khema
Now that you’ve mastered the art of making Mughlai Mutton Kheema in just 30 minutes, it’s time to think about how to serve this delectable dish. Here are some ideas to get you started:
- Serve with rice: Mughlai Mutton Kheema and rice go together like peas in a pod. The rich, flavorful kheema pairs perfectly with the fluffy texture of rice. You can use basmati rice or any other type of rice you prefer.
- Stuff it in a paratha: If you love stuffed parathas, then you’re in for a treat. Take a piece of dough, stuff it with Mughlai Mutton Kheema and roll it out to make a delicious kheema paratha. Serve it with some raita or chutney for added flavor.
- Make a sandwich: If you’re short on time and need a quick bite, a kheema sandwich can be your go-to option. Toast some bread, add a layer of kheema, and top it off with some lettuce leaves and tomato slices.
- Use it as a filling: Mughlai Mutton Kheema makes an excellent filling for samosas, puff pastries, or even tacos. Stuff the kheema into the desired pastry or tortilla and bake or fry as per the recipe.
- Kheema Mattar
- Goan Mutton Curry
- Country Captain Mutton Curry
- Mince Meat Cutlets
- Meat Patties – Meat Puff Pastry
- Mince Meat Cutlets
Yes, you can substitute ground beef for mutton in this recipe. However, keep in mind that the flavor will be different.
No, you can use any cooking oil of your choice. Ghee adds a rich flavor, but it is not necessary.
Yes, you can freeze the kheema in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Mughlai Mutton Kheema can be served with naan, rice, or as a filling for samosas, puff pastries, or tacos.
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In just 30 minutes, you can satisfy your craving for a delicious Mughlai Mutton Kheema with our easy recipe. Remember to experiment with different substitutes and variations to make this dish truly your own. Don’t hesitate to try it tonight and let your taste buds do the talking. As the famous quote goes, “One cannot think well, love well, or sleep well if one has not dined well.” So go ahead, dine well and enjoy!
Ingredients
- 1 lb (500 grams) Ground mutton ground lamb
- 2 tbs Ghee or vegetable oil
- ½ tsp Cumin seeds
- 2 large Onions finely chopped
- 2 med Green chilies slit lengthwise
- 3 inches Fresh ginger finely grated
- 4 large Garlic cloves minced
- 2 large Tomatoes finely chopped
- 1 tsp Turmeric powder
- 1 tsp Red chili powder adjust to taste
- 1 tsp Ground cumin jeera powder
- 1 tbsp Coriander powder dhania powder
- ½ tsp Ground cinnamon dalchini powder
- ½ tsp Ground cardamom
- ½ tsp Saffron
- ¼ tsp Nutmeg freshly grated
- ½ tsp Garam masala powder
- ½ cup Greek yogurt
- ½ cup Fresh coriander leaves chopped (for garnish)
- ½ tsp Salt to taste
Instructions
- Onions – Heat ghee or oil in a pan on medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.2 tbs Ghee or vegetable oil, ½ tsp Cumin seeds, 2 large Onions, 2 med Green chilies, 3 inches Fresh ginger, 4 large Garlic cloves
- Mutton – Add the minced mutton to the pan and cook until it changes color and releases its juices. Stir occasionally to break up any lumps.
- Spices – Add all the spices. Mix well to coat the mutton with the spices. Add chopped tomatoes and cook until they become soft and blend into the mixture.1 lb Ground mutton, 2 large Tomatoes, 1 tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Ground cumin, 1 tbsp Coriander powder, ½ tsp Ground cinnamon, ½ tsp Ground cardamom, ½ tsp Saffron, ½ tsp Garam masala powder, ¼ tsp Nutmeg
- Gravy – Reduce the heat and add yogurt. Stir well to combine and coat the mutton. Season with salt according to your taste and mix well.Pro tip: If the mixture is too dry, add 1/4 cup water, but the meat will release some liquid in most cases.½ cup Greek yogurt, ½ tsp Salt to taste
- Simmer – Cover the pan and simmer for about 20-25 minutes, or until the mutton is cooked and the flavors are well infused. Stir occasionally to prevent sticking and burning. If needed, you can add a little water to adjust the consistency.½ cup Fresh coriander leaves
- Garnish with fresh coriander leaves.
Recipe Notes
- Using fresh ingredients is key to enhancing the flavor of any dish, including Mughlai Mutton Kheema.
- It’s recommended to use freshly ground spices and locally sourced meat to ensure the dish is as flavorful as possible. In addition to using fresh ingredients, there are a few helpful tips to remember when making this dish.
- First, could you cook the onions until they are well caramelized? This will add a depth of flavor to the dish and take it to the next level.
- Second, when adding the spices, it’s important to do so gradually, and toasting them lightly in oil will bring out their flavors. This will prevent the spices from overpowering the dish and ensure they blend together harmoniously.
- Finally, when adding the meat, break it into small pieces to ensure it cooks evenly and quickly. This will also help the spices’ flavors and other ingredients fully permeate the meat.
Variations
- If you’re feeling experimental, there are many variations to the traditional Mughlai Mutton Kheema recipe that you can try out. One popular variation is to add boiled eggs to the dish. Boil the eggs and then add them to the kheema during the final stages of cooking. The eggs absorb the dish’s flavors and add a delicious texture to the kheema.
- Another variation is to use chicken or turkey instead of mutton. This will result in a lighter and healthier version of the dish. Add vegetables like peas, carrots, and potatoes for an extra pop of color and nutrition.
- For those who prefer a spicier dish, you can add green chilies, red chili powder, or cayenne pepper to the recipe. This will give the kheema a fiery kick, leaving your taste buds tingling.
- With so many variations, it’s no wonder that Mughlai Mutton Kheema is a popular dish in Indian cuisine. Now that you have some ideas for switching up the traditional recipe, let’s explore some ideas for serving this delicious dish.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
