Mutton Keema Curry
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Break the mince apart before it hits the pan so it browns in small granules instead of steaming in clumps.
- 2Let the onions turn properly golden, not just soft, because they give the curry its deeper color and sweetness.
- 3Cook the tomato-spice mixture until oil starts showing at the edges; that means the masala has concentrated enough.
- 4Use hot water for simmering so the keema keeps cooking steadily and the fat does not seize up.
- 5If the gravy looks thin at the end, simmer uncovered for a few minutes to tighten it without overcooking the mince.
- 6Rest the curry for 10 minutes before serving; keema tastes richer after the spices settle into the gravy.
- 7This curry reheats very well the next day, so make it ahead if you want a fuller, more rounded flavor.
Adapt it for your goals.
Dry-keema
Use less water and cook uncovered at the end for a drier keema that works well in pav, rolls, or stuffed parathas.
pea keemaPea-keema
Add green peas during the final simmer for a classic keema matar style with a sweeter bite and more texture.
spicierSpicier
Increase green chili or red chili powder for a hotter version that pairs especially well with soft pav or plain rice.
low oilLow-oil
Reduce the oil slightly and cook the onions a bit longer on medium heat; good for a lighter homestyle curry.
Why this is on our healthy list.
Rich in Protein
Mutton mince provides substantial protein, making this curry filling and useful for a hearty main meal.
Contains Warming Spices
Ginger, garlic, cumin, coriander, and whole spices add flavor complexity while contributing beneficial plant compounds.
Tomato-Based Gravy
Tomatoes add acidity and body to the curry along with antioxidants, balancing the richness of the meat.
Frequently asked questions
The mince should lose its raw pink color, separate into small granules, and start releasing juices with a deeper meaty aroma.
