Similar to most other mutton recipes even keema is prepared in so many ways across India with green peas, with methi leaves, with potato, cashews etc. I am sharing a simple keema recipe that is not from any regional cuisine, but tastes exceptionally delicious with soft texture. So reading this post you will be able to learn how to cook keema perfectly. You can add your personal touch by using whatever masala you like – mutton masala, garam masala or kitchen king masala. Make sure you use the best masala powder for a delicious tasting curry. Most people prefer to cook their mutton or keema with minimum spices or masala, as they feel the original flavor of mutton will be lost. But we at home do use a good amount of flavorful spice powder along with some whole spices in tempering. So please do adjust the amount of masala powder to suit your taste. We do prefer moist keema curry that does not have gravy. However you can adjust the consistency by adding more water while cooking if you like to have thin gravy. Keema is usually served with plain rice, Paratha or roti, chapati, naan or phulka. Sliced onions, cucumbers, carrots and lemon wedges will compliment the meal. For more Mutton recipes, you may like to checkMutton biryaniEasy mutton curryMutton kormaSpicy mutton fry

how to make mutton keema curry

  1. Heat oil in a pan and fry the whole spices.
  2. Then add the onions and chilies.
  3. Next add ginger garlic. Saute for 2 to 3 mins on a low heat.
  4. Add chili powder, masala powder, turmeric, salt and mint.
  5. Saute again for 3 to 4 mins.
  6. Cover and cook for about 8 to 10 mins on a very low heat. Keema releases moisture at this stage and turns slightly tender.
  7. Add tomato puree. Mix and cook for 5 to 6 mins until the raw smell of tomatoes goes away.
  8. Add little water and mix. Cover and continue to cook until the keema has turned soft and tender, until completely cooked. Towards the end check salt and adjust if needed. Add chopped coriander leaves and mix. We prefer to evaporate all the moisture from keema, you can also turn off a bit early if you prefer little gravy. Serve keema with rice or paratha. Sprinkle some lemon juice and serve with lemon wedges.

Variations to make keema

You can add about half cup of peas or matar to the keema. Add it towards the end after cooking the meat.1 large cubed potato can also be used in the recipe. Using potato also helps to make a gravy. Just take off the curry a bit early when there is still enough moisture in the pan.Mutton keema can be garnished with 2 sliced boiled & roasted eggs. You can also use the filling in samosas, sandwiches, wraps or in paratha. For parathas make sure the keema is fine minced.

Related Recipes

Mutton keema recipe