Hyderabadi Keema
A rich minced meat curry from Hyderabad with onions, tomatoes, ginger, garlic, warming whole spices, and a gentle finish of herbs. It cooks into a thick, spoonable keema that pairs beautifully with roti, naan, or rice.
For 4 servings
- prep · ~10 min
Prepare the keema ingredients.
1.Slice the onions finely.2.Chop the tomatoes and herbs.3.Slit the green chilies.4.Whisk the yogurt until smooth. - temper · ~1 min
Heat the oil and bloom the whole spices.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves.3.Cook until the spices smell fragrant and the cumin starts to crackle.TIPKeep the heat moderate so the whole spices release flavor without burning. - saute · ~9 min
Cook the onions and aromatics.
1.Add the sliced onions and cook until light golden, 6 to 8 minutes.2.Add green chilies and ginger-garlic paste.3.Cook for 1 to 2 minutes until the raw smell fades. - saute · ~7 min
Make the masala base.
1.Add chopped tomatoes and salt.2.Cook until the tomatoes soften and turn pulpy, 5 to 6 minutes.3.Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.4.Mix well and cook for 1 minute. - saute · ~8 min
Cook the mince with the masala.
1.Add the mutton mince to the pan.2.Break up any lumps with a spoon.3.Cook over medium-high heat until the mince changes color and starts releasing its juices.TIPBreaking the mince early keeps the keema loose and evenly cooked instead of clumpy. - simmer · ~18 min
Add yogurt and simmer the keema.
1.Lower the heat and stir in the whisked yogurt.2.Add water and mix well.3.Cover and cook on low heat until the mince is tender and the gravy thickens, 15 to 18 minutes.4.Stir once or twice so the masala does not catch at the bottom. - garnish
Finish with herbs and lemon juice.
Uncover the pan and cook for 2 to 3 minutes if the keema needs to dry out a little more. Stir in mint, coriander leaves, and lemon juice.
- serve
Serve the Hyderabadi Keema hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions only to light golden; very dark onions can make the keema taste bitter.
- 2Break the mince as soon as it hits the pan so the finished keema stays loose, not meatball-like.
- 3Add the whisked yogurt on low heat and stir continuously for a minute to prevent splitting.
- 4If the mince releases a lot of water, uncover for the last few minutes so the masala thickens properly.
- 5A heavy-bottomed pan helps prevent the onion-tomato masala from catching during the covered simmer.
- 6Rest the keema for 5 minutes before serving so the herbs, lemon, and whole spices settle into the gravy.
Adapt it for your goals.
Low-oil
Use less oil and cook the onions more slowly with a splash of water as needed; good if you want a lighter keema without changing the core flavors.
high proteinHigh-protein
Add green peas or a couple of boiled eggs at the end for a heartier meal that still pairs well with roti or rice.
spicierSpicier
Increase green chilies and red chili powder for a hotter version that suits those who prefer a sharper, more fiery keema.
chicken keemaChicken-keema
Swap mutton mince for chicken mince and reduce simmering time; useful when you want a quicker, lighter weeknight version.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton mince and yogurt make this keema filling and satisfying, helping turn it into a substantial main course.
Herb-Forward Finish
Mint, coriander, green chili, and lemon add freshness and plant compounds that balance the richness of the meat.
Cooked Aromatic Base
Onions, tomatoes, ginger, garlic, and spices build flavor naturally, so the dish relies on layered cooking rather than heavy sauces.
Frequently asked questions
Mutton mince can release a lot of moisture. Cook uncovered for a few extra minutes after simmering until the liquid reduces and the masala clings to the mince.
