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    Main Dish
    North Indian
    Mughlai
    Intermediate
    For 4 people

    Mutton Keema Rara: Spiced Minced Mutton Curry with Rich Gravy


    Mutton Keema Rara is a beloved North Indian curry featuring spiced minced mutton cooked in a rich, flavourful gravy. The tender mince absorbs the complex spices and cooks down to a luscious consistency that's superb with rice or flatbread. It takes some time but the hands-on effort is minimal.

    Ingredients

    • For Cooking the Keema

    • Mutton mince (keema)

      500 g

    • Salt

      a pinch

    • Sunrise Haldi Powder

      a pinch

    • For the Curry

    • Refined oil

      2 tbsp

    • Ghee

      2 tbsp + 2 tbsp (for finishing)

    • Cinnamon stick

      1 inch piece

    • Green cardamom

      2

    • Black cardamom

      2

    • Cloves

      4-5

    • Dried red chillies

      2

    • Onions (thinly sliced)

      2 cups

    • Ginger paste

      1 tsp

    • Garlic paste

      3 tsp

    • Sunrise Dhania Powder

      3 tsp

    • Sunrise Jeera Powder

      2 tsp

    • Sunrise Haldi Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Water

      a splash

    • Curd

      4 tsp

    • Sunrise Kasoori Methi

      1 tsp

    • Salt

      2 tsp

    • Sugar

      a pinch

    • Sunrise Shahi Garam Masala

      1 tsp

    • Green chillies (slit)

      2-3

    • Fresh coriander leaves (chopped)

      2 tbsp

    Sunrise tip: Slowly cooking the keema in its own juices before adding it to the curry helps it brown nicely and stay moist.

     

    Steps

    Step 1: Clean and Cook the Keema

    Time: 15 minutes

    Wash the mutton keema thoroughly under running water. Drain well. Heat a non-stick pan, add the washed keema, salt and Sunrise Haldi Powder. Cook on medium heat, stirring constantly till the meat releases water. Cover and cook till all the water evaporates and the keema is fully cooked. Remove from heat and set aside.

     

    Step 2: Prepare the Curry Base

    Time: 15 minutes

    Heat oil and 2 tbsp ghee in a pan. Once hot, add cinnamon, green cardamom, black cardamom, cloves and dried red chillies. Fry till fragrant. Add sliced onions and sauté for a few seconds till translucent. Add ginger paste and garlic paste, sauté again.

     

    Step 3: Add Spice Powders

    Time: 5 minutes

    To the pan, add Sunrise Dhania Powder, Sunrise Jeera Powder, Sunrise Haldi Powder, and Sunrise Lal Mirch Powder. Mix well and cook till the masala dries out slightly. Add a splash of water to deglaze the pan.

     

    Step 4: Add Cooked Keema and Finish Curry

    Time: 25 minutes

    Add the cooked keema to the masala, mix well. Add curd and mix again. Stir in Sunrise Kasoori Methi, salt, sugar and Sunrise Shahi Garam Masala. Cook till oil starts to separate. Finish with 2 tbsp ghee, slit green chillies and chopped coriander leaves. Mix well. Remove from heat.

     

    Goes Best With

    • Accompaniment: Jeera rice, roti, paratha or luchi