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Keema Mutton Recipe is a popular Indian dish made from lamb or goat meat. It’s usually cooked with spices like cumin, coriander, turmeric, ginger, garlic, green chillies, and garam masala. It’s always got to be something very spicy, flavorful and mouth-watering; Mutton has its taste which blends all the spices and flavour in the gravy. Whenever we cook Mutton, we prefer it to be a bit spicy as it goes well with the meaty flavour and the fats it extracts. I also prefer adding some extra mutton fats (soft) while cooking Mutton as it enhances the gravy’s taste and makes it very tasty and flavorful.

How to make Keema Mutton Recipe at home?

Minced lamb/ mutton is popularly known as the “Keema Mutton Recipe”. The minced lamb is slow-cooked with onion and tomato gravy which is well roasted in green masala and exotic Indian spices. We also add some diced potatoes as it’s a perfect combination; potatoes soak in all the flavours of the mutton, and the gravy blends into the gravy giving a delicious taste. Mutton Keema goes very well with Hot Rotis, Rice, Soft Bread (Pav) & Parathas. While serving, garnish it with some Onion Rings and a dash of lemon juice. Checkout the detailed recipe with step-by-step images and instructions below.

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Keema Mutton Recipe | How to make keema mutton

When it comes to some Mutton Recipes, Its always got to be something very spicy, flavorful and mouth watering, Mutton has its own taste which blends together all the spices and flavor in the gravy. Whenever we cook Mutton we always prefer it to be bit spicy as it goes well with the meaty flavor and the fats that it extracts. I also prefer adding some extra mutton fats (soft) while cooking mutton as it enhances the gravy's taste and make its very tasty and flavorful.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: famous mutton recipe, how to make mutton keema recipe, keema pav recipe, kheema recipe, Mutton Keema Recipe, Mutton Keema Recipe in Hindi, Mutton Kheema Curry, Mutton Recipes, मटन कीमा रेसिपी

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 333kcal

Author: Kavya Cherakulam

Cost: Rs 650

Equipment

Kadhai or Bottom Vessel
Mixer Grinder

Ingredients

500 grams Minced Mutton/Lamb

1 Tomato Finely Chopped
2 Onions Finely Chopped
Chopped Coriander Leaves

1 Potato Cut in cubes
1 tbsp Red Chilly Powder
½ tbsp Black pepper powder

½ tsp Cumin Powder
½ tbsp Garam masala powder
¼ tbsp Turmeric Powder

Salt as per taste
Oil for Cooking

Green Masala

1 tbsp Ginger Garlic Paste

4 Nos Green Chillies
1 Bunch Coriander Leaves
Some Mint leaves

Instructions

Ingredients
First of all lets make Green Masala paste, For that in a Mixer Jar add Coriander and Mint leaves
Then to this add green chillies & ginger garlic paste , Instead of ginger garlic paste you may add chopped ginger and garlic cloves too.
Grind it to a fine paste , No need to add water
Heat oil in a Kadhai, I have taken an iron kadhai. Heat about 2-3 tbsp of Oil
Tip – Using Iron Kadhai help in faster cooking and make the food more tastier than cooking in a non stick Kadhai
Add some whole spices for added flavour – Cinnamon sticks, Star anise, Black peppercorns etc as per your choice and taste

To the oil now add chopped onions and fry them untill golden brown
Once the onions are brown add grounded green masala and fry them until the raw smell goes off and turns aromatic.
Tip – If the ginger garlic paste is not roasted well then it gives a plungent flavour to the gravy, hence it is very important to roast or fry the ginger garlic paste untill the raw smell goes off.
Then goes in chopped tomatoes and salt as per taste, Cook the tomatoes till soft and mushy
Tip – Adding salt while cooking tomatoes helps tomatoes to cook faster

Once the tomatoes are soft and mushy and cooked well, Add all dry masalas – coriander powder, red chilly powder, cumin powder, black peper powder, garam masala and turmeric
Now add minced mutton to the masala, ensure the water is all drained out from the mutton
Mix it together and cook it on a high flame for 5 mins

Now add half cup water and let it boil on a high flame
Once it starts boiling , lower the flame , cover it with a lid and cook for 40-45 mins – check and stir occassionally to avoid sticking at the bottom of the vessel
After around 30 mins , check the mutton and stir it well

Then add potatoes and cook it for another 10 mins
Tip – Potatoes are optional, but kheema with potatoes is a tempting combination. You may even add green peas instead of potatoes as per your choice
Mix and cook it well
Once the potatoes are cooked , now garnish it with some chopped coriander leaves and mix it well