Mutton Keema Masala

Name: Mutton Keema Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (minced); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 0.5 tsp garam masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(97)

TASTE SCORE

9/10

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.

PREP

20m

COOK

40m

SERVES

1 KATORI

456 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Don’t rush the onions; light golden onions give the keema its sweet, rounded base without making it bitter.
2
After adding the mince, keep breaking it up for the first few minutes so you get a loose, grainy keema instead of clumps.
3
Cook the mutton uncovered until its juices reduce a bit before adding water; this builds deeper meaty flavor.
4
The masala is ready for simmering when the tomatoes have collapsed and you see a slight sheen of oil at the edges.
5
Use a heavy pan and low heat during the covered cook so the bottom doesn’t catch as the keema thickens.
6
Add the lemon juice only after turning off the heat to keep its brightness and avoid a dull, cooked sourness.
7
Keema tastes even better the next day; cool fully, refrigerate, and reheat with a splash of water to loosen.