Mutton Keema Curry

Name: Mutton Keema Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton mince (fresh, preferably with a little fat); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely grated); 6 pcs garlic (cloves, minced); 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (hot, for curry); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(118)

TASTE SCORE

9/10

A homestyle minced mutton curry with onions, tomatoes, ginger, garlic, and warming whole spices. The keema cooks down into a rich, savory gravy that pairs beautifully with roti, pav, or a small portion of rice.

PREP

20m

COOK

40m

SERVES

1 KATORI

487 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the keema and aromatics.
1.Finely chop the onion and tomato.
2.Grate the ginger and mince the garlic.
3.Slit the green chili.
4.Break up the mutton mince with your fingers so it cooks evenly.
TIPLoose keema browns better than tightly packed mince.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, cloves, and green cardamom.
3.Cook for 30 seconds until fragrant.
4.Add onion and cook until golden, 6 to 8 minutes.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~9 min
Build the masala base.
1.Add ginger, garlic, and green chili to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.
4.Cook until the tomatoes soften and the masala looks thick, 6 to 8 minutes.
saute · ~8 min
Brown the mutton keema.
Add the mutton mince to the pan and mix well with the masala. Cook over medium-high heat for 6 to 8 minutes, stirring often and breaking up any lumps, until the keema changes color and starts releasing its juices.
TIPCook off the raw moisture first for a deeper, meatier flavor.
simmer · ~18 min
Simmer the curry until tender.
Pour in the hot water and bring the curry to a gentle simmer. Cover and cook on low heat for 15 to 18 minutes, stirring once or twice, until the mince is tender and the gravy is rich but not watery.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Cook uncovered for 2 minutes to bring everything together.
serve
Serve the mutton keema curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Break the mince apart before it hits the pan so it browns in small granules instead of steaming in clumps.
2
Let the onions turn properly golden, not just soft, because they give the curry its deeper color and sweetness.
3
Cook the tomato-spice mixture until oil starts showing at the edges; that means the masala has concentrated enough.
4
Use hot water for simmering so the keema keeps cooking steadily and the fat does not seize up.
5
If the gravy looks thin at the end, simmer uncovered for a few minutes to tighten it without overcooking the mince.
6
Rest the curry for 10 minutes before serving; keema tastes richer after the spices settle into the gravy.
7
This curry reheats very well the next day, so make it ahead if you want a fuller, more rounded flavor.