Mutton Kheema with Chapati

Beans & Peas
Deepavali
For 2
Halal
Hari Raya
Indian
Lamb
Mains
One-pan

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

1-2 Pax

Where everyday comfort meets festive celebration – soft, fluffy chapati paired with rich, aromatic keema makes the perfect dish to gather and share his Hari Raya and Deepavali! 

This versatile recipe can be served as breakfast, lunch, dinner, or even as leftovers stuffed into rolls (keema paratha, keema chapati rolls).

Tips:

  • Use minced lamb if available for better results and less gamey taste. You can use minced chicken or beef for kheema. 
  • Don’t flip the chapati too many times while cooking as it can become dry and dense, instead of soft and fluffy.
  • Make chapati dough before cooking keema to allow the dough to rest for at least 30mins. If you can’t find wheat (Atta) flour, you can use wholemeal bread flour or plain bread flour!
  • Cool down chapatis and kheema and store in separate containers for meal prep. Sprinkle chapatis with a bit of water before microwaving to keep it soft and moist.

Ingredients

Adjust Servings
US / Metric

Kheema

0.00
kg
kg
Mutton mince
0.00
kg
kg
Mutton mince
0.00
ml
ml
Oil
0.00
ml
ml
Oil
0.00
medium
medium
Red onions
0.00
medium
medium
Red onions
0.00
tsp
tsp
Ginger
0.00
tsp
tsp
Ginger
0.00
tsp
tsp
Garlic
0.00
tsp
tsp
Garlic
0.00
Bay leaves
0.00
Bay leaves
0.00
Cardamom
0.00
Cardamom
0.00
Cinnamon sticks
0.00
Cinnamon sticks
0.00
Star anise petals
0.00
Star anise petals
0.00
tsp
tsp
Turmeric powder
0.00
tsp
tsp
Turmeric powder
0.00
tsp
tsp
Chilli powder
0.00
tsp
tsp
Chilli powder
0.00
tsp
tsp
Coriander powder
0.00
tsp
tsp
Coriander powder
0.00
tsp
tsp
Cumin powder
0.00
tsp
tsp
Cumin powder
0.00
tsp
tsp
Mixed curry powder
0.00
tsp
tsp
Mixed curry powder
0.00
tbsp
tbsp
Dried fenugreek leaves (methi leaves)
0.00
tbsp
tbsp
Dried fenugreek leaves (methi leaves)
0.00
cup
cup
Water
0.00
cup
cup
Water
0.00
cup
cup
Frozen peas
0.00
cup
cup
Frozen peas
0.00
cup
cup
Diced potatoes
0.00
cup
cup
Diced potatoes
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt

Chapati

0.00
cups
cups
Whole wheat flour (Atta flour)
0.00
cups
cups
Whole wheat flour (Atta flour)
0.00
cup
cup
Warm water
0.00
cup
cup
Warm water
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tbsp
tbsp
Oil
0.00
tbsp
tbsp
Oil

Steps

1

For kheema, peel and slice red onions.
For kheema, peel and slice red onions.
Mark as completed

2

Heat 150ml oil in a saucepan.
Heat 150ml oil in a saucepan.
Mark as completed

3

Add whole spices: bay leaves, cardamom pods, cinnamon sticks, star anise petals.
Add whole spices: bay leaves, cardamom pods, cinnamon sticks, star anise petals.
Mark as completed

4

Once aromatic, add sliced onions, minced garlic, minced ginger, and salt.
Once aromatic, add sliced onions, minced garlic, minced ginger, and salt.
Mark as completed

5

Mix well, cover, and cook on low-medium heat for 8-10 minutes until onions are translucent and golden.
Mix well, cover, and cook on low-medium heat for 8-10 minutes until onions are translucent and golden.
Mark as completed

6

Add mince once onions are soft.
Add mince once onions are soft.
Mark as completed

7

Cook mince on high heat, stirring continuously to prevent clumps.
Cook mince on high heat, stirring continuously to prevent clumps.
Mark as completed

8

Once mince is browned, cover and cook for 5-8 minutes. A dry mince is fine; it aids proper frying of ground spices.
Once mince is browned, cover and cook for 5-8 minutes. A dry mince is fine; it aids proper frying of ground spices.
Mark as completed

9

Add turmeric, chili powder, coriander powder, cumin powder, mixed curry powder, and dried fenugreek leaves.
Add turmeric, chili powder, coriander powder, cumin powder, mixed curry powder, and dried fenugreek leaves.
Mark as completed

10

Mix spices and fry for 8-10 minutes on medium heat to release flavour and break down onions.
Mix spices and fry for 8-10 minutes on medium heat to release flavour and break down onions.
Mark as completed

11

Add 1 cup of cold water (more for looser gravy).
Add 1 cup of cold water (more for looser gravy).
Mark as completed

12

Bring to a boil, then add frozen peas and diced potatoes as it boils.
Bring to a boil, then add frozen peas and diced potatoes as it boils.
Mark as completed

13

Boil for 8-10 minutes on high heat, then simmer for 5 minutes. Keema is done when peas are cooked and gravy thickens.
Boil for 8-10 minutes on high heat, then simmer for 5 minutes. Keema is done when peas are cooked and gravy thickens.
Mark as completed

14

Garnish with coriander leaves or serve plain. Serve with chapattis, naans, or plain rice.
Garnish with coriander leaves or serve plain. Serve with chapattis, naans, or plain rice.
Mark as completed

15

For chapati, combine warm water and salt, then add whole wheat flour and knead into a soft dough for 3-5 mins, adding flour as needed.
For chapati, combine warm water and salt, then add whole wheat flour and knead into a soft dough for 3-5 mins, adding flour as needed.
Mark as completed

16

Drizzle with oil, cover, and rest for 30 minutes, then knead again.
Drizzle with oil, cover, and rest for 30 minutes, then knead again.
Mark as completed

17

Divide dough into equal portions, dust with flour, and roll into thin chapatis.
Divide dough into equal portions, dust with flour, and roll into thin chapatis.
Mark as completed

18

Cook chapatis on a hot tawa or cast iron skillet for a few seconds per side until puffed.
Cook chapatis on a hot tawa or cast iron skillet for a few seconds per side until puffed.
Mark as completed

19

Remove from the pan, store in a basket covered with a cloth to keep warm, and optionally drizzle with ghee before serving.
Remove from the pan, store in a basket covered with a cloth to keep warm, and optionally drizzle with ghee before serving.
Mark as completed

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