The ULTIMATE Bombay Green Mutton Kheema | Mumbai Irani Cafe Style Mutton Kheema Recipe

mutton

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner and cheaper than mutton.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a unique flavor while vegetable oil is more economical.

Add 500 g of mutton kheema (80% meat, 20% fat) into a bowl.

Season the kheema with turmeric powder, salt, and 2 tablespoons of yogurt; mix well.

Let the kheema marinate for 1 hour.

Prepare the masala powder by adding peppercorns, cloves, cinnamon, cardamom, coriander seeds, and cumin seeds to a mixer jar and grind into a fine powder.

Grind a handful of spinach, mint leaves, green chilies, and a small bunch of coriander leaves with a pinch of sugar, a pinch of salt, and warm water into a fine paste.

In a heavy bottom vessel, heat some oil and add finely chopped onions; sauté for 1 minute until translucent.

Add grated ginger and garlic to the onions and sauté for another minute until well combined.

Add the marinated mutton kheema to the vessel and stir to combine with the onions, ginger, and garlic.

On medium-low flame, roast the mutton kheema for about 15 minutes, breaking lumps to ensure a grainy texture.

Once the mutton has released its water, do not add more water; continue to roast.

Add the ground spice powder and half of the green masala paste to the kheema, along with some salt; roast for 1 minute.

Add green peas and stir quickly.

Pour in about 1/4 cup of water, cover, and let it cook on medium-low flame for 25 minutes, stirring occasionally to prevent sticking.

After 25 minutes, add the remaining green masala paste and garam masala powder; stir well.

Check the consistency and salt, adding a little water if necessary; cover and cook for another 5 minutes.

Add butter and sprinkle kasuri methi before serving.

Cooking Techniques

Equipment Needed

Spice Level: