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🥘 Mutton Keema (Minced Mutton Curry) – The Ultimate Comfort Dish

Mutton Keema is a spicy, comforting Indian minced mutton curry cooked with onions, tomatoes, and aromatic spices. Ready in under an hour, this versatile dish pairs beautifully with pav, roti, rice, or paratha and tastes even better the next day.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

🥩 For the Keema Base:
  • 500 g minced mutton keema – finely ground, no bones
  • 2 medium onions – finely chopped
  • 1 tomato – chopped or pureed
  • 2 green chilies – slit adjust to spice preference
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil or ghee
🌶️ Spices:
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1- inch cinnamon stick
  • 2 –3 cloves
  • 1 tsp red chili powder
  • 1½ tsp coriander powder
  • ½ tsp turmeric
  • ½ tsp garam masala
  • Salt to taste
🌿 Optional (but excellent):
  • ½ cup green peas for keema matar twist
  • Fresh coriander for garnish
  • Lemon wedge for brightness
  • 1 tsp kasuri methi adds that restaurant touch

Equipment

  • Heavy-bottomed pan or kadai
  • knife
  • - Chopping board
  • Wooden spoon or spatula
  • measuring spoons

Method
 

Step 1: Sauté the Whole Spices
  1. Heat the oil or ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Let them crackle and release their aroma for about 30 seconds.
Step 2: Brown the Onions
  1. Add the finely chopped onions and sauté on medium heat until golden brown. This should take about 7–8 minutes.
Step 3: Add Ginger-Garlic Paste and Chilies
  1. Add the ginger-garlic paste and slit green chilies. Cook for 2–3 minutes until the raw smell disappears.
Step 4: Prepare the Masala
  1. Add the chopped or pureed tomato, coriander powder, red chili powder, turmeric, and salt. Cook until the oil begins to separate. Add a splash of water if needed.
Step 5: Cook the Keema
  1. Add the minced mutton and mix well to coat it with the masala. Cook on medium heat for 10–12 minutes, allowing the moisture to evaporate and the keema to brown slightly.
Step 6: Simmer the Curry
  1. Add ½ to ¾ cup water for a semi-thick gravy. Cover and simmer on low heat for 10–15 minutes, or until the keema is fully cooked and tender.
Step 7: Finish and Garnish
  1. Add the garam masala, kasuri methi, fresh coriander, and a squeeze of lemon juice. Cook uncovered for 2 minutes and serve hot.

Notes

- For a Keema Matar variation, add ½ cup green peas while simmering.
- Chicken keema or soya granules can be substituted for mutton keema.
- Shallots can replace onions for a richer flavor.
- Tomato may be replaced with curd or a splash of coconut milk.
- Spinach, capsicum, or grated carrots can replace green peas.
- Olive oil may be used for a lighter version, while butter adds extra richness.
- To reduce the strong mutton smell, add a pinch of nutmeg or a splash of lemon juice while cooking.
- You can also parboil the keema with turmeric for 2 minutes and drain before cooking.
- Use fine mince for quicker cooking and better absorption of flavors.
- Do not skip browning the onions, as it provides the signature richness of the dish.
- Adjust spice levels after adding the mutton because the meat absorbs flavors gradually.
- For extra richness, add a spoonful of ghee just before serving.
- For a dry version suitable for pav, sandwiches, or stuffing, reduce the amount of water.
- Serve with toasted pav, tandoori roti, jeera rice, paratha, or stuffed rolls.
- Leftover keema can be used for sandwiches, toasties, spaghetti, stuffed naan, kulcha, or puff pastries.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months and thaw overnight before reheating.