Spicy Mutton Kheema with Cow Peas: A Flavorful Indian Curry
6 hours 30 minutes
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About Spicy Mutton Kheema with Cow Peas: A Flavorful Indian Curry
Experience a unique twist on traditional Indian cuisine with this hearty and flavorful Mutton Kheema with Cow Peas curry. This protein-packed dish combines tender mutton kheema (minced meat) with the wholesome goodness of cow peas (black-eyed peas), creating a surprisingly delicious and satisfying meal. Infused with aromatic Indian spices, it's a culinary adventure you won't want to miss.The rich gravy, bursting with the warmth of chili powder, coriander, and curry powder, perfectly complements the tender mutton and earthy cow peas. This recipe is perfect for a family dinner, a special occasion, or impressing guests with a unique and memorable culinary experience. Prepare to be amazed by the unexpected harmony of flavors and textures in this one-of-a-kind curry. It's a delicious departure from the ordinary, guaranteed to become a new favorite.
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Recipe Time & More
Prep6 hours
Cook30 minutes
Total6 hours 30 minutes
Ingredients
Aromatics & Spices
- 2 medium Onion finely chopped
- 3 medium Tomato finely chopped
- 1.5 tbsp Ginger-Garlic Paste
- 1 tsp Chili Powder
- 2 tsp Coriander Powder
- 0.5 tsp Curry Powder
- 0.5 tsp Garam Masala
- 0.5 tsp Turmeric Powder
- 0.5 tsp Fennel Seeds
- 0.25 tsp Cumin Seeds
Other Ingredients
- 3 tbsp Oil vegetable or ghee
- 1.5 tsp Salt or to taste
- 1 sprig Curry Leaves
- 1 sprig Coriander chopped, for garnish
- 2 cup Water or as needed for desired gravy consistency
Instructions
Prepare the Cow Peas
- Soak the cow peas overnight. Boil until tender with a pinch of salt. Set aside.
Sauté Aromatics and Spices
- Heat oil in a pressure cooker or large pot. Add finely chopped onions and sauté until softened. Add ginger-garlic paste and sauté until fragrant (about 1 minute). Stir in the chopped tomatoes, chili powder, coriander powder, curry powder, turmeric powder, and garam masala. Sauté for 2-3 minutes until the spices are fragrant and the tomatoes have softened.
Cook the Mutton Kheema
- Add the minced mutton to the pot and mix well with the spice mixture. Add salt to taste and 2 cups of water. Pressure cook for 15 minutes (or until the mutton is tender). If not using a pressure cooker, simmer covered for 30-40 minutes until tender.
Finish the Curry
- Heat a tablespoon of oil in a separate pan (wok or small pan). Add fennel seeds and cumin seeds. Once they splutter, add curry leaves. Add the cooked mutton kheema and the boiled cow peas. Simmer, uncovered, until the gravy has thickened to your desired consistency.
Garnish and Serve
- Stir in the chopped coriander leaves. Serve hot with roti, naan, rice, or your favorite Indian bread.
Recipe Notes
Expert Tips for the Best Mutton Kheema with Cow Peas:
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
- Adjust the amount of chili powder to your preferred spice level.
- If you prefer a smoother gravy, blend a portion of the cooked curry before adding the cow peas.
- For a deeper, more intense flavor, marinate the mutton kheema with yogurt and ginger-garlic paste for at least 30 minutes before cooking.
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Recipe Nutrition
Calories: 110kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 855mgFiber: 1gSugar: 2g
Jayanthy Asokan
Articles: 18
5 Comments
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Such a beautiful dish! Can’t wait to try it.
Absolutely mouthwatering! Great share.
This is a fantastic recipe! Thanks for sharing.
Such a tempting dish! Thank you.
Absolutely scrumptious! Thanks for the recipe.