Mutton Keema Masala
A homestyle Indian minced mutton curry with onions, tomatoes, warming spices, and a rich masala base. It cooks down into a thick, flavorful keema that pairs beautifully with roti, pav, or steamed rice.
For 4 servings
- prep · ~10 min
Prepare the keema and aromatics.
1.Finely chop the onion and tomato.2.Chop the green chili and coriander leaves.3.Keep the minced mutton ready at room temperature for 10 minutes. - temper · ~1 min
Heat the oil and crackle the whole spices.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds and bay leaf.3.Let the cumin sizzle for 20 to 30 seconds until fragrant. - saute · ~8 min
Cook the onions and green chili.
1.Add the chopped onion and green chili to the pan.2.Cook until the onion turns light golden, stirring often.3.Add ginger-garlic paste and cook until the raw smell fades. - saute · ~7 min
Make the masala base.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.3.Cook until the tomatoes soften and the masala looks glossy.TIPKeep the heat medium and stir often so the spice powders do not catch at the bottom. - saute · ~8 min
Brown the minced mutton.
1.Add the minced mutton to the pan.2.Break up any lumps with a spoon and mix it well into the masala.3.Cook for 6 to 8 minutes until the meat changes color and starts releasing its juices.TIPCook uncovered at this stage so the keema browns lightly instead of steaming. - simmer · ~25 min
Simmer until the keema is tender.
Pour in the water, stir, and cover the pan. Cook on low heat until the mutton is tender and the masala thickens, stirring once or twice in between.
TIPAdd a small splash of water only if the masala dries out before the keema is fully cooked. - garnish · ~1 min
Finish with garam masala, lemon juice, and coriander.
Sprinkle in the garam masala, add lemon juice, and mix gently. Turn off the heat and scatter the chopped coriander leaves on top.
- serve
Serve the mutton keema masala hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Don’t rush the onions; light golden onions give the keema its sweet, rounded base without making it bitter.
- 2After adding the mince, keep breaking it up for the first few minutes so you get a loose, grainy keema instead of clumps.
- 3Cook the mutton uncovered until its juices reduce a bit before adding water; this builds deeper meaty flavor.
- 4The masala is ready for simmering when the tomatoes have collapsed and you see a slight sheen of oil at the edges.
- 5Use a heavy pan and low heat during the covered cook so the bottom doesn’t catch as the keema thickens.
- 6Add the lemon juice only after turning off the heat to keep its brightness and avoid a dull, cooked sourness.
- 7Keema tastes even better the next day; cool fully, refrigerate, and reheat with a splash of water to loosen.
Adapt it for your goals.
Peas-keema
Add green peas during the last 5 to 10 minutes for a classic keema matar style with a sweeter, heartier finish.
spicierSpicier
Increase green chili or red chili powder if you want a sharper, more robust heat that stands up well to pav or roti.
dry keemaDry-keema
Use less water and cook uncovered longer for a drier keema that works well for stuffed pav, rolls, or parathas.
egg keemaEgg-keema
Top with halved boiled eggs before serving for a richer, more filling version often served with pav.
Why this is on our healthy list.
Protein-Rich Main Dish
Minced mutton provides substantial protein, making this keema a satisfying meal that pairs well with simple breads or rice.
Made with Real Aromatics
Onion, tomato, ginger, garlic, green chili, and coriander add flavor naturally while contributing useful plant compounds.
Moderate Oil Cooking
The recipe uses a small amount of oil for sautéing and tempering, relying more on slow cooking and spice layering for richness.
Frequently asked questions
The mince should be browned first, then tender after simmering, with no raw pink bits and a thick masala clinging to the meat.
