Lean Mutton Keema
A rustic, dry-style mutton mince cooked with fragrant whole spices, ginger, garlic, and a handful of tender green peas. The keema is slow-simmered until all the juices reduce, leaving behind intensely flavored, crumbly meat that pairs perfectly with hot rotis or parathas.
For 4 servings
- temper · ~1 min
Prepare the tempering with whole spices.
1.Heat oil in a kadai over medium heat until shimmering.2.Add cumin seeds, bay leaf, cardamom, cinnamon, and cloves.3.Sauté until the spices crackle and turn aromatic (30 seconds).TIPKeep the heat medium — high heat will burn the whole spices and make them bitter. - saute · ~11 min
Brown the onions with ginger-garlic paste.
1.Add chopped onions to the kadai and sauté until deep golden brown (8-10 minutes).2.Stir in the ginger-garlic paste and slit green chilies.3.Cook until the raw aroma fades, about 1 minute.TIPDon't rush the onions — a deep, even browning builds the keema's rich base flavor. - saute · ~7 min
Add tomatoes and spice powders.
1.Tumble in the chopped tomatoes and a pinch of salt.2.Cook, stirring often, until the tomatoes soften and oil begins to separate (5-6 minutes).3.Sprinkle in turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.TIPOil separating from the masala is your visual cue that the base is perfectly cooked. - saute · ~10 min
Brown the mutton mince.
1.Add the lean mutton mince to the kadai.2.Break it up vigorously with the spatula to avoid lumps.3.Sauté on medium-high heat, stirring continuously, until the meat changes color and any water it releases evaporates (8-10 minutes).TIPBreak the mince into fine crumbles as it cooks — this gives keema its signature dry, granular texture. - simmer · ~20 min
Simmer the keema with green peas.
1.Pour in the water and add the green peas.2.Give everything a good stir, then cover the kadai with a lid.3.Lower the heat and let it simmer gently until the meat is tender and the keema is dry (15-20 minutes).4.Check once halfway, stirring to prevent sticking.TIPCook it completely dry with no visible liquid for the best texture — a moist keema is undercooked. - mix · ~1 min
Finish with garam masala and lemon juice.
1.Once the keema is dry, turn off the heat.2.Sprinkle garam masala over the top and squeeze in fresh lemon juice.3.Mix gently to combine. - garnish
Garnish with fresh coriander and serve hot.
Transfer the keema to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with hot rotis, naan, or pav.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast-iron or non-stick kadai to prevent the lean mince from sticking.
- 2For the most granular texture, spread the mince in a thin layer and let it sear undisturbed for a minute before breaking it up.
- 3Don't add the green peas too early; stir them in just for the final simmer so they stay bright and tender, not mushy.
- 4Finish the dish completely dry (no visible liquid pooling) for the authentic crumbly keema texture.
- 5If using frozen peas, rinse them in warm water to remove any ice crystals before adding to the pan.
- 6Let the keema rest off the heat for 5 minutes after finishing; the residual heat allows the garam masala to bloom without burning.
Adapt it for your goals.
Low-oil
Reduce the oil to 1 tsp and use a non-stick pan; the mince's own fat, if any, will help cook the onions and spices.
high proteinHigh-protein
Swap the green peas for chickpeas (250g boiled) or paneer cubes (200g) for an extra protein boost.
jainJain
Omit the onion and garlic; use asafoetida (hing) and a generous pinch of fennel seeds in the tempering, and add finely chopped bottle gourd for sweetness.
veganVegan
Replace mutton mince with crumbled extra-firm tofu (400g) and add 1 tbsp soy sauce with the tomato for umami depth.
kid friendly mildKid-friendly-mild
Deseed the green chilies and use only 1, reduce red chili powder to a tiny pinch, and add a tablespoon of cream at the end for a gentle finish.
Why this is on our healthy list.
Lean Protein Source
Lean mutton mince provides high-quality complete protein and essential B vitamins, particularly B12, which supports nerve function.
Rich in Iron
Red meat is a prime source of heme iron, which is more readily absorbed by the body than iron from plant sources, aiding in oxygen transport and preventing anemia.
Digestive Spices
Cumin, coriander, and cardamom are known in Ayurveda to stimulate digestive enzymes and reduce bloating, making this dish easier to digest.
Antioxidant Boost
Turmeric and coriander powder add curcumin and other antioxidants that help combat inflammation, while the lemon juice provides a dose of vitamin C.
Moderate Calorie Control
Using only 2 teaspoons of oil for 500g of meat reduces unnecessary fats, making this a relatively calorie-conscious version of the classic dish.
Frequently asked questions
You likely didn't cook the mince long enough at the browning stage (step 4) or the simmer (step 5). Cook uncovered on medium-high for a few extra minutes until all the released water evaporates and the keema appears oil-slicked but not wet.
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