Mutton Keema Chop holds a cherished place across festive Muslim households, especially during Ramadan evenings when nourishing, energy-dense foods are essential after long hours of fasting. Rooted in Mughlai culinary traditions, keema-based preparations were historically shaped and pan-fried for royal banquets. This crumb-coated variation evolved as a teatime and iftar favourite, offering a satisfying contrast between crisp exterior and spiced, tender interior. The inclusion of potatoes ensures structure, while roasted gram flour enhances binding without heaviness. Protein-rich mutton replenishes strength, making these chops ideal for communal platters where flavour, texture, and substance matter equally.