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.
Sunrise tip: Slowly cooking the keema in its own juices before adding it to the curry helps it brown nicely and stay moist.
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.
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.
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.
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.
Accompaniment: Jeera rice, roti, paratha or luchi