Rajma Keema Curry
Rajma and minced mutton create a rich, protein-forward curry with both creamy beans and savoury meat. The Jammu Rajma infusion makes sense here because its dry ginger, cumin, coriander and warm whole spices pair naturally with both legumes and mutton.
Servings
4
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Extra Time
Soaking Time: 8–10 hours
✨ Zaika Potli Secret Technique
Cook 1 Jammu Rajma potli with the beans during pressure cooking and remove before combining the rajma with the keema.
Ingredients
For the Rajma
- Rajma — 1 cup / 200 g
- Water — 4 cups
- Jammu Rajma — 1 potli
For the Keema Masala
- Mutton mince — 400 g
- Ghee — 2 tbsp
- Onion — 1 large / about 140 g, finely chopped
- Ginger-garlic paste — 1 tbsp
- Tomato — 2 medium / about 180 g, finely chopped
- Kashmiri chilli powder — ½ tsp
- Turmeric — ¼ tsp
- Coriander powder — 1½ tsp
- Salt — 1¼ tsp
- Rajma cooking liquid — 1–1½ cups
For Finishing
- Fresh coriander — 2 tbsp
- Ginger juliennes — 1 tbsp
Cooking Instructions
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1Soak rajma overnight and pressure-cook with water and the Jammu Rajma potli until tender.
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2Remove the potli and reserve the beans and cooking liquid.
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3Heat ghee in a kadai.
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4Add onion and cook until deep golden.
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5Add ginger-garlic paste and cook for 1 minute.
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6Add the mince and cook over medium-high heat, breaking up lumps.
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7Continue bhuno-ing until most released moisture evaporates and some of the mince begins to brown.
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8Add tomatoes, chilli powder, turmeric and coriander powder.
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9Cook until the tomato is fully reduced and the masala coats the mince.
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10Add cooked rajma and 1 cup reserved cooking liquid.
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11Season with salt.
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12Cover and simmer for 12–15 minutes over low heat.
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13Uncover and reduce if required until the gravy is thick enough to coat both beans and mince.
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14Finish with coriander and ginger juliennes.
💡 Chef's Pro Tip
Use mutton mince with a little fat rather than ultra-lean mince. The rendered fat carries the aromatic spices and prevents the finished curry from tasting dry.
🍽️ Perfect Serving Pairings
My Take On Rajma Keema Curry
Rajma and minced mutton create a rich, protein-forward curry with both creamy beans and savoury meat. The Jammu Rajma infusion makes sense here because its dry ginger, cumin, coriander and warm whole spices pair naturally with both legumes and mutton.
The Secret: Use mutton mince with a little fat rather than ultra-lean mince. The rendered fat carries the aromatic spices and prevents the finished curry from tasting dry.