🥘 Mutton Keema (Minced Mutton Curry) – The Ultimate Comfort Dish

Indian-style minced mutton keema cooked with onions, tomatoes, and spices

Spicy mutton keema served with chopped coriander and lemon wedges in a copper bowl

Quick, Cozy, and Crave-Worthy for Every Occasion!

💡 Why Mutton Keema is a Timeless Classic

If you’re craving a spicy, flavorful, and satisfying dish that’s ready in under an hour, look no further than Mutton Keema. This minced mutton curry is a classic Indian favorite — loaded with warm spices, soft meat, and a rich masala that clings to every bite.

Whether you grew up eating it with buttery pav on Sunday mornings or just discovered its magic through a quick YouTube scroll, mutton keema is Indian comfort food at its finest.

It’s spicy, rich, and satisfying — and guess what?
It’s insanely versatile too.

From weeknight curry to stuffing for samosas, from keto bowls to baby-friendly blends, keema adapts beautifully to every mood and meal plan.

🔥 What Makes This Keema Recipe Special?

✅ Beginner-friendly – No complicated steps.
✅ Street-style flavors – Think Kheema Pav vibes.
✅ Ready in 30 minutes – Fast, hearty, delicious.
✅ Make-ahead magic – Stores well, gets better next day.
✅ Scalable – Make it for two or twenty!

🛒 Ingredients You’ll Need

Here's a balanced blend of pantry staples and flavor boosters.

🥩 For the Keema Base:

500g minced mutton (keema) – finely ground, no bones
2 medium onions – finely chopped
1 tomato – chopped or pureed
2 green chilies – slit (adjust to spice preference)
1 tbsp ginger-garlic paste
2 tbsp oil or ghee

🌶️ Spices:

1 tsp cumin seeds
1 bay leaf
1-inch cinnamon stick
2–3 cloves
1 tsp red chili powder
1½ tsp coriander powder
½ tsp turmeric
½ tsp garam masala
Salt to taste

🌿 Optional (but excellent):

½ cup green peas (for keema matar twist)
Fresh coriander for garnish
Lemon wedge for brightness
1 tsp kasuri methi (adds that restaurant touch)

🕒 Preparation Time & Servings

Prep time: 10 minutes
Cook time: 25–30 minutes
Serves: 3–4 people

Want it spicier? Add a dash of black pepper or chopped green chilies toward the end.

🍽️ Ingredient Alternatives (Customize Like a Pro!)

Ingredient	Alternative
Mutton keema	Chicken keema / Soya granules (veg)
Onion	Use shallots for a richer taste
Tomato	Use curd or a splash of coconut milk
Green peas	Try spinach, capsicum, or grated carrots
Oil/Ghee	Olive oil (for low-fat), or butter (for richness)

🧠 Pro Tip: Reduce That “Mutton Smell”

Add a pinch of nutmeg or a splash of lemon juice while cooking.
You can also parboil the keema with turmeric for 2 minutes and drain before starting — helps neutralize strong odors.

👩‍🍳 Step-by-Step Recipe – Easy, Flavorful & Beginner-Friendly

🔥 Step 1: Sauté the Whole Spices

In a heavy-bottomed pan, heat 2 tbsp oil or ghee.
Add:

1 tsp cumin seeds
1 bay leaf,
2–3 cloves,
1-inch cinnamon stick

Let them crackle and release their aroma — about 30 seconds.

🧅 Step 2: Add the Onions

Toss in 2 finely chopped onions.
Sauté until golden brown – this step gives keema its base flavor. Don't rush this!
Takes about 7–8 minutes on medium flame.

🧄 Step 3: Ginger-Garlic Paste & Chilies

Add:

1 tbsp ginger-garlic paste
2 slit green chilies

Cook for 2–3 minutes until the raw smell fades.

🍅 Step 4: Tomatoes & Dry Spices

Mix in:

1 chopped or pureed tomato
1½ tsp coriander powder
1 tsp red chili powder
½ tsp turmeric
Salt to taste

Cook this masala until the oil separates.
Add a splash of water if needed — it should be thick and well-blended.

🥩 Step 5: Add the Minced Mutton

Now, add 500g minced mutton (keema).
Stir well to coat it in the masala.

Cook on medium heat for 10–12 minutes. The keema will release moisture — let it dry up and brown slightly.

🧂 Step 6: Add Water & Simmer

Add about ½ to ¾ cup water for a semi-thick gravy.
Cover and simmer on low heat for 10–15 minutes, or until the keema is fully cooked and tender.

Want a dry version for pav or sandwich filling? Reduce the water.

🧈 Step 7: Finish with Garnish

Add:

½ tsp garam masala
1 tsp kasuri methi (optional)
Fresh coriander leaves
A squeeze of lemon juice

Mix and cook uncovered for 2 minutes. Turn off the heat.

🥖 What to Serve with Mutton Keema?

This dish pairs beautifully with almost anything:

Pairing	Why It Works
Pav (toasted)	Classic Mumbai street style
Tandoori Roti	For a rustic, North Indian touch
Jeera Rice	Light, aromatic, complements the richness
Paratha	Comfort food vibes – buttery and indulgent
Stuffed inside rolls	Perfect for tiffin boxes or evening snacks

🧊 Storage Tips (and Leftover Magic)

Fridge: Stays fresh for up to 3 days in an airtight container.
Freezer: Can be frozen for up to 2 months.

Leftover Ideas:

Keema toasties or sandwiches
Keema spaghetti fusion
Keema stuffed naan or kulcha
Stuff into puff pastry for mini keema pies

🧠 Bonus Tips for First-Timers

Always use fine mince for quicker cooking and better flavor absorption.
Don't skip the onion browning step – it's non-negotiable for richness.
Adjust spice levels after adding mutton, not before – mutton absorbs flavors slowly.
Want to impress? Add a spoon of ghee at the end. Magic!

📜 Keema: A Global Journey Through Time

The word keema comes from the Turkish word “qıyma”, which means “minced meat.”
It traveled through Persia, reached Mughal India, and eventually became a household staple from Delhi to Hyderabad.

Every region adapted it:

Hyderabad adds fried potatoes.
Mumbai made it street food with pav.
Kerala blends it with coconut.
Punjab uses it in rich keema matar curries.

It’s more than food — it’s culinary evolution on a plate!

❤️ Final Thoughts

Whether you’re making it for a quick weeknight meal or prepping ahead for lazy Sundays, mutton keema is fail-proof comfort. It adapts, stores, and shines every single time.

Try it once — and it’ll become a permanent member of your meal rotation.