Mutton Kheema
Spiced minced mutton cooked with onions, tomatoes, ginger, garlic, and warming whole spices until rich and savory. This homestyle Indian kheema is hearty, moist, and perfect with pav, roti, or rice as part of a comforting meal.
For 4 servings
- prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion and tomato.2.Slit the green chili.3.Keep the mutton mince at room temperature for 10 minutes so it cooks evenly.TIPBreak up any clumps in the mince before cooking so the kheema stays loose, not lumpy. - temper · ~1 min
Heat the oil and bloom the whole spices.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, cinnamon, and cloves.3.Let the spices sizzle until fragrant, about 30 seconds. - saute · ~8 min
Cook the onions and aromatics.
1.Add the chopped onion and cook until light golden, 6 to 7 minutes.2.Add ginger-garlic paste and green chili.3.Cook for 1 minute until the raw smell fades.TIPUse medium heat here so the onions brown gently without burning the spices. - saute · ~6 min
Add the tomatoes and ground spices.
1.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes.2.Stir in turmeric powder, red chili powder, coriander powder, and salt.3.Cook for 1 minute, stirring well so the masala turns glossy. - saute · ~8 min
Cook the mutton mince in the masala.
1.Add the mutton mince to the pan.2.Break it up well with a spoon and mix it into the masala.3.Cook on medium-high heat until the mince changes color and starts releasing its juices, 6 to 8 minutes.TIPKeep stirring and separating the mince early on so you get a crumbly kheema texture. - simmer · ~15 min
Cover and simmer until tender.
Add water and mix well. Cover the pan and cook on low heat for 12 to 15 minutes, stirring once or twice, until the mutton is tender and most of the moisture has reduced.
TIPIf the pan looks dry before the mutton is tender, add 2 to 3 tablespoons more water and continue cooking. - garnish · ~1 min
Finish with garam masala, coriander, and lemon juice.
Sprinkle in garam masala, chopped coriander leaves, and lemon juice. Mix well and cook uncovered for 1 minute so the flavors come together.
- serve
Serve the mutton kheema hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to light golden only; very dark onions can make the kheema taste bitter.
- 2Break the mince continuously for the first few minutes so the final texture stays loose and crumbly.
- 3Cook the tomatoes until the masala looks glossy before adding mince, or the kheema can taste raw and sharp.
- 4After simmering, uncover and reduce until moist but not watery; kheema should hold on pav or roti without dripping.
- 5Add lemon juice only at the end to brighten the rich mutton without dulling the spices during cooking.
- 6This kheema tastes even better after a short rest, as the mince reabsorbs the spiced juices.
- 7Refrigerate leftovers once cooled and reheat gently with a splash of water to keep the mince soft.
Adapt it for your goals.
Dry-kheema
Cook uncovered a little longer at the end for a drier, more intensely spiced kheema that is ideal for stuffing pav, rolls, or parathas.
peas kheemaPeas-kheema
Add green peas during the simmer for a classic kheema matar style with a touch of sweetness and extra texture.
spicierSpicier
Increase green chilies or red chili powder for a hotter version that pairs especially well with soft pav or plain rice.
low oilLow-oil
Use less oil and cook the onions more slowly, adding a splash of water if needed; good if you want a lighter everyday kheema.
Why this is on our healthy list.
Rich in Protein
Mutton mince provides substantial protein, making this dish filling and useful for a hearty main meal.
Aromatic Digestive Spices
Cumin, ginger, garlic, cloves, and coriander are traditional spices that add flavor while making the rich mince feel more balanced.
Includes Fresh Herbs and Tomato
Tomatoes, green chili, coriander leaves, and lemon juice add freshness and plant compounds that lighten the overall richness.
Frequently asked questions
Start with mince that has no clumps and keep breaking it up with a spoon as soon as it hits the pan, especially during the first few minutes of cooking.
