📝 About This Recipe
This exquisite Goat Keema is a celebration of North Indian and Hyderabadi culinary heritage, featuring finely minced goat meat slow-cooked in a robust gravy of caramelized onions, vine-ripened tomatoes, and aromatic whole spices. The dish is characterized by its deep, mahogany hue and a complex flavor profile that balances the earthy richness of the meat with the bright heat of green chilies and the cooling scent of fresh mint. Perfect for festive gatherings or a comforting weekend feast, this recipe yields a melt-in-your-mouth texture that is truly unforgettable.
🥗 Ingredients
The Meat and Marinade
- 500 grams Ground Goat Meat (Keema) (freshly minced, preferably 80/20 lean-to-fat ratio)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1/2 teaspoon Turmeric Powder
- 1/4 cup Greek Yogurt (whisked until smooth)
Whole and Ground Spices
- 3 tablespoons Ghee or Mustard Oil (ghee provides a richer flavor)
- 1 inch Cinnamon Stick
- 1 piece Black Cardamom (cracked open)
- 3 pieces Green Cardamom
- 4 pieces Cloves
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high-quality or homemade blend)
The Aromatics
- 2 large Red Onions (very finely chopped)
- 2 medium Roma Tomatoes (finely diced or pureed)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Mint Leaves (roughly torn)
- 1/2 cup Green Peas (fresh or frozen (optional))
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground goat meat with the ginger-garlic paste, turmeric, and whisked yogurt. Massage the marinade into the meat and let it rest for at least 20 minutes.
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2
Heat the ghee or oil in a heavy-bottomed pan or kadai over medium-high heat. Once shimmering, add the cinnamon, black cardamom, green cardamom, and cloves. Toast for 30 seconds until fragrant.
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3
Add the finely chopped onions to the pan. Sauté them for 10-12 minutes, stirring frequently, until they turn a deep golden brown. Do not rush this step; caramelized onions are the base of the flavor.
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4
Lower the heat slightly and add the marinated goat keema. Increase the heat to medium-high and 'bhunno' (sear) the meat, breaking up any lumps with your spatula, for about 8-10 minutes until the meat changes color from pink to brown and the moisture begins to evaporate.
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5
Add the Kashmiri red chili powder and coriander powder. Stir well to coat the meat in the spices for 2 minutes.
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6
Stir in the diced tomatoes and a pinch of salt. Cook for 5-7 minutes until the tomatoes soften and the oil begins to separate from the sides of the masala.
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7
Pour in 1 cup of hot water (using hot water maintains the cooking temperature). Cover the pan with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes.
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8
If using green peas, add them now along with the slit green chilies. Stir and cook for another 5 minutes uncovered.
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9
Once the meat is tender and the gravy has reached your desired consistency (traditionally it should be thick, not watery), sprinkle the garam masala and fresh mint over the top.
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10
Finish by stirring in the fresh cilantro. Turn off the heat, cover, and let the dish rest for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use fresh goat mince rather than frozen for superior texture and flavor. The secret to a great keema is 'Bhunnoing'—the process of slow-frying the meat with spices until the oil separates. If the goat meat is tough, you can add a teaspoon of raw papaya paste to the marinade to act as a natural tenderizer. Avoid adding too much water; the keema should be moist and succulent, but not swimming in liquid. For a smoky 'Dhuan' flavor, place a small piece of burning charcoal in a steel bowl inside the finished pot, drizzle a drop of ghee on it, and cover for 2 minutes.
🍽️ Serving Suggestions
Serve hot with buttered Pav (Indian bread rolls) for a classic street-style experience. Pairs beautifully with fragrant Jeera Rice or a simple saffron-infused Pulao. Include a side of 'Kachumber' salad—finely diced cucumbers, onions, and tomatoes with lemon juice. A dollop of cold garlic yogurt on the side helps balance the spices. Serve with a wedge of lime to squeeze over the meat just before eating to brighten the heavy flavors.