Tawa qeema cooks on the same iron griddle used for rotis—the residual flour creates its signature crusty texture.
Mutton Tawa Qeema
Savor the rich flavors of Mutton Tawa Qeema, a mouthwatering minced mutton dish that’s bound to wow your loved ones! Infused with aromatic spices and cooked on a sizzling tawa, this dish combines tender meat with fresh herbs and a hint of tangy tomatoes for a delightful twist. Get ready to elevate your dinner game with this easy yet impressive recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This tawa qeema technique migrated from Mughal court kitchens in 16th-century Delhi to British cantonment mess halls during the Raj, where Scottish soldiers discovered that cooking minced mutton on a flat iron griddle—borrowed from Indian street vendors—created the same crispy-edged texture as their beloved haggis, minus the sheep's stomach and with considerably more dignity.
Regional Twist
In Hyderabad's old city, they double the ginger garlic paste and toss in fried onions with the green chilies, finishing with a sprinkle of fresh mint that cuts through the rendered mutton fat.
📝 Ingredients
Shopping List
- 2 pieces green chilies
- 500 g mutton ground meat
- as needed roti
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- ginger garlic paste (to taste)
- oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat oil in a pan and add ginger garlic paste, mixing for 2-3 minutes until it bubbles.
- 2
Add mutton mince and pressure cook for 3 whistles.
- 3
Transfer the cooked mince to a tawa (griddle) and cook until it releases its oil.
- 4
Add green chilies and black pepper, mixing well.
- 5
Serve hot with roti.
💡 Pro Tips
- ✓Cook the mutton mince on the tawa at medium-high heat (275-300°F surface temp) until it releases its own fat and develops a golden crust - this Maillard reaction creates deep umami flavors that pressure cooking alone cannot achieve.technique275-300°F
- ✓After pressure cooking, let the mince rest for 5 minutes before transferring to the tawa so excess steam escapes, preventing the meat from steaming instead of browning on the griddle.timing5 minutes
- ✓Use mutton mince with 15-20% fat content rather than lean mince because the fat renders out during tawa cooking, creating the characteristic crispy texture and preventing the meat from drying out.ingredient15-20% fat
- ✓Toast whole black peppercorns in a dry pan for 30-45 seconds before grinding them fresh - this releases volatile oils that provide 3x more aromatic compounds than pre-ground pepper.technique30-45 seconds
- ✓Use a cast iron tawa preheated for 3-4 minutes to ensure even heat distribution at 280-300°F, which creates the signature sizzling sound and prevents sticking while developing the proper crust.equipment280-300°F, 3-4 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tawa qeema cooks on the same iron griddle used for rotis—the residual flour creates its signature crusty texture.
Mutton Tawa Qeema
Savor the rich flavors of Mutton Tawa Qeema, a mouthwatering minced mutton dish that’s bound to wow your loved ones! Infused with aromatic spices and cooked on a sizzling tawa, this dish combines tender meat with fresh herbs and a hint of tangy tomatoes for a delightful twist. Get ready to elevate your dinner game with this easy yet impressive recipe!
The Story
This tawa qeema technique migrated from Mughal court kitchens in 16th-century Delhi to British cantonment mess halls during the Raj, where Scottish soldiers discovered that cooking minced mutton on a flat iron griddle—borrowed from Indian street vendors—created the same crispy-edged texture as their beloved haggis, minus the sheep's stomach and with considerably more dignity.
Regional Twist
In Hyderabad's old city, they double the ginger garlic paste and toss in fried onions with the green chilies, finishing with a sprinkle of fresh mint that cuts through the rendered mutton fat.
📝 Ingredients
Shopping List
- 2 pieces green chilies
- 500 g mutton ground meat
- as needed roti
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- ginger garlic paste (to taste)
- oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat oil in a pan and add ginger garlic paste, mixing for 2-3 minutes until it bubbles.
- 2
Add mutton mince and pressure cook for 3 whistles.
- 3
Transfer the cooked mince to a tawa (griddle) and cook until it releases its oil.
- 4
Add green chilies and black pepper, mixing well.
- 5
Serve hot with roti.
💡 Pro Tips
- ✓Cook the mutton mince on the tawa at medium-high heat (275-300°F surface temp) until it releases its own fat and develops a golden crust - this Maillard reaction creates deep umami flavors that pressure cooking alone cannot achieve.technique275-300°F
- ✓After pressure cooking, let the mince rest for 5 minutes before transferring to the tawa so excess steam escapes, preventing the meat from steaming instead of browning on the griddle.timing5 minutes
- ✓Use mutton mince with 15-20% fat content rather than lean mince because the fat renders out during tawa cooking, creating the characteristic crispy texture and preventing the meat from drying out.ingredient15-20% fat
- ✓Toast whole black peppercorns in a dry pan for 30-45 seconds before grinding them fresh - this releases volatile oils that provide 3x more aromatic compounds than pre-ground pepper.technique30-45 seconds
- ✓Use a cast iron tawa preheated for 3-4 minutes to ensure even heat distribution at 280-300°F, which creates the signature sizzling sound and prevents sticking while developing the proper crust.equipment280-300°F, 3-4 minutes