Patiala Shahi Keema Gosht Recipe

Shahi Patiala Keema Gosht recipe

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Gluten Free

This Patiala Shahi Keema Gosht is a minced meat curry where the keema has been simmered in a sauce of tomato, onion, ginger and a handful of whole spices. This recipe is loosely based on Patiala Shahi Gosht where lamb is stewed in a similar gravy, a recipe from the royal house of Patiala. This mildly spicy is perfect to go with rice or paranthas, making it a meal fit for the kings.

Keema, kheema or Qeema means minced meat, which most of the time, is either lamb or goat meat. Since goat meat is more popular here, I have used minced mutton to make this Shahi Patiala Gosht. Once we prepared the sauce, we allowed the keema to simmer in it, thus releasing all the juice which further gave wonderful flavours to this dish.

In this article, I have tried to share the details of the original recipe of Patiala Shahi Gosht along with how I adapted it with minced meat or keema.

Patiala Shahi Keema Gosht

Patiala Shahi Gosht – Bringing royal flavours to your kitchen

The royal house of Patiala is quite famous for its love for everything luxurious. The world still reminisces the wealth and glory of the royal family members of the princely state of Patiala. They also have an unequivocal love for good food when it came to their gastronomic preferences. Local and seasonal produce was mostly preferred along with the meat of animals which can be only attributed to their habit of hunting.

Slow cooking or ‘bhuno’ was the keyword in the world of shahi Patiala cuisine. Clay cookware was used and food was allowed to cook in its own juice so as to retain most of its flavours. Recipes like Patiala Shahi Gosht are hidden gems of Punjabi cuisine that reflect the rustic nature of its cooking.

I stumbled upon this recipe in the recipe collection passed to me by my Nani (maternal grandmother). It sounded like a delicious mutton korma-like dish to me. I wanted to keep the essence of the recipe intact by cooking it over slow heat. Since I had some minced meat or mutton keema in my freezer, so I thought of giving it a go! In full disclosure, my point of reference for this recipe was a collection of such recipes done by my Nani over a period of time. So, in no way I can claim that this is how it used to be cooked in the royal household of Patiala, but it surely has some close resemblances.

Another plus point of any mutton keema recipe is that it needs a relatively lesser cooking time. So, I adapted the recipe accordingly and gave it a try. It would be a clear understatement if I said that I was blown away by its simplicity yet the burst of flavours it offered. Our taste buds were treated royally with this traditional Punjabi mutton keema recipe.

Without further ado, let’s get on with the cooking of this delicious mutton keema recipe I am calling as Patiala Shahi keema Gosht.

How to make Patiala Shahi Keema Gosht – Ingredients list

  • Mutton Keema – minced goat meat – alternate would be minced lamb meat or any other variety of red meat
  • Mustard Oil
  • Onion
  • Ginger & Garlic
  • Tomatoes
  • Whole Spices like Bay Leaf, Dried Red Chili, Cinnamon, Cloves, Black Cardamom, Cumin Seeds and Coriander Seeds
  • Fresh Coriander leaves to garnish
  • Boiled Potato – optional
Patiala Shahi Keema Gosht

How to make this rustic royal Punjabi style Mutton Keema Curry?

Patiala Shahi Keema Gosht, where ‘shahi’ means royal and ‘keema gosht’ is minced meat. The name might sound fancy, but this recipe actually takes us back to the rustic style of Punjabi cooking which relied heavily on seasonal produce, fresh meat and the use of handful of ingredients only. It is the slow cooking on low heat which brings out the flavours and aroma.

Here’s a step-by-step description of how to make Shahi Patiala Keema Gosht in

  • First thing first, make sure that the minced meat or keema has a good percentage of fat in it. It is the fat that gets released upon slow cooking and gives this dish its unique aroma. Ask your butcher to add some of the fat to the meat while mincing it for you.
  • Prepare a paste of onion, ginger, garlic, tomato, cumin seeds and coriander seeds. It need not be very smooth but we don’t want bigger chunks of them as well.
  • Heat the mustard oil and drop the whole spices in it. Allow it to sizzle as it releases its flavours and makes the oil aromatic.
  • Now, pour the prepared mix of onion, ginger, garlic, etc. in the oil and saute till most of the liquid has evaporated.
  • Then add the minced meat or keema and break the chunks while mixing everything together. Add salt and give it a mix. Cover the pan with the lid as the meat releases water and the fat starts melting. Here, we will allow this to simmer for a good 15-20 minutes so that the minced meat gets cooked.
  • After that open the lid and check if the keema has cooked. Continue if not. Otherwise, add the boiled potatoes cut into cubes. I have done this to add some bulk to the dish, otherwise, it is completely optional
  • For the final touch, chop up some fresh coriander leaves and ginger and sprinkle them over the finished dish. Turn off the heat and serve.

Serving ideas for Patiala Shahi Keema Gosht

I made some rice and served it along with a side of salad. Like most other mutton keema curry recipes, this would also pair well with Indian flatbreads like paranthas, naans etc.

Some Keema Recipes which might interest you!

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Patiala Shahi Keema Gosht Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Patiala Shahi Keema Gosht is a minced meat curry where the keema has been simmered in a sauce of tomato, onion, ginger and a handful of whole spices. This recipe is loosely based on Patiala Shahi Gosht where lamb is stewed in a similar gravy, a recipe from the royal house of Patiala. This mildly spicy is perfect to go with rice or paranthas, making it a meal fit for the kings.

Course: Main Course
Cuisine: Punjabi
Keyword: Gluten Free Recipes, Mutton Recipes
Servings: 2 people
Author: Priyanka
Ingredients
  • 300 gms Mutton Keema or Minced Meat
  • 2 tbsp Mustard Oil
  • 2 Onion Medium
  • 2 Tomatoes Medium
  • 4 Cloves of Garlic
  • 1 inch Ginger
  • 1 Bay Leaf
  • 1 Dry Red Chilli
  • 1 Black Cardamom
  • 3 Cloves
  • 1 inch Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • Finely Chopped Coriander Leaves to Garnish
  • 1 Potato Large – Boiled
  • Salt to Taste
Instructions
  1. Prepare a paste of onion, ginger, garlic, tomato, cumin seeds and coriander seeds. It need not be very smooth but we don’t want bigger chunks of them as well.
  2. Heat the mustard oil and drop the whole spices in it. Allow it to sizzle as it releases its flavours and makes the oil aromatic.
  3. Now, pour the prepared mix of onion, ginger, garlic, etc. in the oil and saute till most of the liquid has evaporated.
  4. Then add the minced meat or keema and break the chunks while mixing everything together. Add salt and give it a mix. Cover the pan with the lid as the meat releases water and the fat starts melting. Here, we will allow this to simmer for a good 15-20 minutes so that the minced meat gets cooked.
  5. After that open the lid and check if the keema has cooked. Continue if not. Otherwise, add the boiled potatoes cut into cubes. I have done this to add some bulk to the dish, otherwise, it is completely optional
  6. For the final touch, chop up some fresh coriander leaves and ginger and sprinkle them over the finished dish. Turn off the heat and serve.

Recipe Video

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