Hari Mirch ka Keema
A robust, spicy minced meat dish where the sharp, fresh heat of green chilies takes center stage. Ground mutton or lamb is slow-cooked with a mountain of finely chopped green chilies, ginger, garlic, and warm whole spices. The result is a dry, intensely flavorful keema that pairs beautifully with hot rotis or parathas.
For 4 servings
- prep
Prep the ingredients.
Finely chop the green chilies, onions, and tomatoes. Keep them separate. Whisk the yogurt until smooth. Julienne the ginger for the garnish.
- temper · ~1 min
Bloom the whole spices.
Heat ghee in a heavy-bottomed pan over medium heat. Add cumin seeds, black cardamom, green cardamom, cloves, and peppercorns. Sauté for 1 minute until they crackle and release their aroma.
- saute · ~7 min
Sauté onions and ginger-garlic paste.
Add chopped onions and cook until they soften and turn a light golden brown, about 5-7 minutes. Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell goes away.
TIPDon't rush the onions. Browning them properly is key to the flavor base. - saute · ~4 min
Cook the tomatoes and spices.
Add the chopped tomatoes and a pinch of salt. Cook until they turn mushy and the ghee begins to separate at the edges. Stir in the turmeric powder and coriander powder, cooking for another minute.
- saute · ~5 min
Wilt the green chilies.
Add all the chopped green chilies to the pan. Stir-fry for 4-5 minutes on medium heat until they soften and lose their raw bite.
- saute · ~6 min
Brown the keema.
Add the mutton mince to the pan. Break it up with the spatula and sear until the meat changes color and there is no visible pinkness, about 5-7 minutes. Stir continuously to avoid lumps.
- simmer · ~30 min
Slow-cook the keema.
Lower the heat to low. Add the whisked yogurt and stir immediately. Add half a cup of hot water and the remaining salt. Cover the pan and let the keema simmer for 25-30 minutes, stirring occasionally, until the mince is tender and completely dry.
TIPSimmer with the lid on. The keema should eventually fry in its own fat rather than boil. - mix · ~2 min
Finish with garam masala and lemon juice.
Once the keema is dry and the oil has separated, sprinkle over the garam masala and add the lemon juice. Stir well and cook for a final 2 minutes.
TIPThe lemon juice at the very end brightens the rich, meaty dish and balances the heat. - garnish
Garnish and serve hot.
Transfer to a serving bowl. Scatter the julienned ginger and fresh coriander leaves generously over the top. Serve immediately with hot rotis or parathas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Remove the seeds from half the green chilies to control heat without losing the flavor.
- 2Use a heavy-bottomed pan or a kadai for even heat and better browning.
- 3Let the keema cook uncovered in the last 10 minutes to achieve a dry, almost stir-fried texture.
- 4Do not skip blooming the whole spices in ghee; this step builds the dish's foundation.
- 5If the keema releases too much liquid, remove the lid and cook on high heat until it dries out.
- 6Make the keema a day ahead; the flavors deepen and taste even better the next day.
Adapt it for your goals.
Low-fat
Replace ghee with 1 tablespoon of mustard oil or avocado oil and use lean goat or chicken mince to cut saturated fat while keeping the robust flavor.
high proteinHigh-protein
Swap half the mutton mince with finely chopped or grated paneer for a protein-packed variation that stays moist and absorbs the chili kick beautifully.
jainJain
Omit the onions and garlic. Use asafoetida (hing) in the tempering and increase the ginger and green chilies to recreate the pungent base suitable for Jain dietary restrictions.
egg toppedEgg-topped
Once the keema is dry, crack 2 eggs over the top, cover, and cook on low heat until the whites set but yolks remain runny for a richer, more indulgent meal.
Why this is on our healthy list.
Rich in Heme Iron
Mutton or lamb mince provides highly absorbable heme iron, which is essential for oxygen transport in the blood and preventing iron-deficiency anemia.
Boosts Digestive Fire
Ginger, black pepper, cloves, and green chilies contain compounds that stimulate digestive enzymes, helping break down the meat proteins more efficiently.
High-Quality Protein
Each serving delivers a significant amount of complete protein from the mutton mince, which supports muscle repair, satiety, and metabolic function.
Anti-Inflammatory Spices
Turmeric, coriander, and cardamom are known for their anti-inflammatory and antioxidant properties, which can help reduce oxidative stress in the body.
Frequently asked questions
Yes, but reduce cooking time. Chicken mince cooks in about 15-20 minutes; use 1 tablespoon of oil to keep it moist. Beef mince works well with a slightly longer simmer of 20-25 minutes.
