Chef’s Nectar, “Bhuna Mutton Keema” delicious 🥰


A nutritious dish which is full of proteins and vitamins

Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This is a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan. Very much popular in the north and Arabian countries.

Ingredients for making the Bhuna Mutton Keema

  • 300 grams mutton keema
  • 2 tbsps oil/Ghee
  • 1 bay leaf/tej patta
  • 2 to 3 green cardamoms or elaichi
  • 1 small cinnamon piece or dalchini
  • 2 to 3 cloves or laung
  • 1 cup onions finely chopped (2 medium sized)
  • 1 green chili chopped (deseeded)
  • 1 tbsp ginger garlic paste
  • ¼ cup tomato puree
  • 1/4 cup chopped tomatoes
  • ¼ cup water
  • Salt as needed
  • 1/8 tsp turmeric or haldi
  • ¾ to 1 tsp red chili powder(use as needed, less spicy variety)
  • 1 tsp garam masala
  • 2 tbsp mint leaves or pudina finely chopped
  • 2 tbsp chopped coriander leaves

Method of making the Bhuna Keema

Tempering for keema

  • Heat a heavy bottom pan with oil/ ghee and tempered the dry spices for a minute like bay leaf, cinnamon, cloves, cardamoms. So it would be becomes aromatic or fragrant.
  • Add green chilies and onions. Fry them well on a medium flame until it becomes translucent.
  • Saute ginger garlic paste for a minute or until the oil leaves the side of the pan

Method of making mutton keema

  • Add keema and Bhunno/ sauté for 2 to 3 mins on a low heat.
  • Sprinkle salt & all the spice, turmeric, red chili powder and garam masala. Also add mint now.Saute for 3 to 4 mins on a low heat.
  • Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
  • Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
  • Pour ¼ cup water, in the Keema so the water
  • May dissolve completely into the mixture let it be cooked for 10 to 15 minutes so that the Keema becomes mushy and cooked throughly.
  • Adjust the seasoning and stored the Keema to its right consistency, Sprinkle coriander leaves and stir to mixed well with Keema.
  • Sprinkle some lemon juice over keema serve hot with rice, naan, paratha and a salad of your choice best green salad would be good combination. Enjoy this hot dish with your loved ones, but be careful as it would be a spicy dish and you can adjust the spices as per your preference or taste.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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