Colourful Minced Mutton Rangeela Kheema
Experience a burst of vibrant flavors with Colourful Minced Mutton Rangeela Kheema, a hearty dish that perfectly balances bold spices and fresh vegetables. This easy-to-make Indian recipe combines tender minced mutton with a medley of colorful diced bell peppers, juicy tomatoes, and sweet green peas, creating a feast for both the eyes and taste buds. Infused with aromatic spices like garam masala, cumin, and coriander, every bite is richly seasoned and deeply satisfying. Sautéed onions and ginger-garlic paste add depth, while a garnish of fresh cilantro and a squeeze of lemon juice bring a refreshing finish. Ready in just 45 minutes, this one-pan dish is perfect for busy weeknights or weekend indulgence and pairs beautifully with naan, paratha, or steamed basmati rice. Bring a splash of color and irresistible flavor to your table with this delightful Rangeela Kheema!
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Recipe Information
Ingredients
- 500 grams Minced mutton
- 2 medium, finely chopped Onion
- 3 medium, finely chopped Tomato
- 1 medium, diced Green bell pepper
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 cup, boiled Green peas
- 1 tablespoon Ginger-garlic paste
- 2 slit lengthwise Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 to taste Salt
- 3 tablespoons Oil
- 2 tablespoons, chopped Cilantro (coriander leaves)
- 1 tablespoon Lemon juice
Instructions
Heat oil in a deep pan or skillet over medium heat.
Add the finely chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the minced mutton and cook on high heat for 5-7 minutes until it changes color and any water released by the meat evaporates.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well to coat the mutton evenly with the spices.
Add the chopped tomatoes and cook on medium heat until the tomatoes become soft and blend into the mixture, about 7-8 minutes.
Add the diced bell peppers (green, red, and yellow) and boiled green peas. Mix well and cook for another 5 minutes to retain the crunch and color of the vegetables.
Lower the heat and sprinkle garam masala over the mixture. Stir well and let it simmer for 2-3 minutes.
Turn off the heat and garnish with chopped cilantro and a drizzle of lemon juice for added freshness.
Serve hot with naan, paratha, or steamed basmati rice.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 63.7 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4160 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
