Mutton Keema recipe or the lamb keema recipe is pretty quick to make. Easy and simple to make, it is the best mutton keema recipe I could ever ask for.
With pretty easy to gather ingredients, the mutton keema recipe is really a life-saver when short on time.
What is mutton keema
Mutton keema is nothing but lamb mince. The boneless meat of the sheep is finely chopped to make a mince. If you source it locally without the packaged ones, be sure to ask your butcher to remove excess fat.
Dishes that can be made with mutton keema
The options to make with this dish are just so limitless. You will see a lot of variations that I will be making with the keema on the blog, in sha ALLAH.
You can use the mutton keema recipe for filling samosas, bitter gourds for keema bhare karele or even in chili for making the mirch bajji. Anything that is made with a filling can be replaced with the keema.
Some of the dishes that use this mutton keema recipe as listed below
The mutton keema recipe tastes excellent with roti or naan too. You can serve the mutton keema recipe with chapati, nan, rice and dal, peas pulao, jeera rice or with any other dish. The mutton keema tastes great with anything. You can even just serve with some steamed hot plain rice.
Things to remember while preparing mutton keema recipe
- The key tip here is to choose a good quality mutton mince. When possible get the keema done from the best cut of the sheep like the shoulder, breast, leg or belly.
- Be sure of the mutton that you are using. If you are getting a tender mutton, it will easy to cook this dish.
- Ask the butcher to remove excess fat before making the mince.
- You can also remove excess fat when you add water to the keema. The white fat will start floating on top and go and easily remove it.
- Wash with turmeric powder, wheat flour and vinegar to remove raw smell from it.
- Place in a strainer for some time to completely drain water from it before cooking.
- Cook on low heat for best taste.
- If the meat is not very tender or if you are short on time, then you might have to cook it in a pressure cooker. But it won’t taste the same as the being cooked on stove top.
Check out the step by step pictorials of mutton keema recipe below
- Heat oil and fry onions.
- Once the onions turn translucent, add whole spices and slit green chilies
- Add ginger garlic paste and fry till raw smell leaves from it.
- Throw in the powdered spices. Saute for 30 seconds
- Add the washed mutton keema.
- Once water dries up, add chopped tomatoes.
- Cook covered on low heat till done.
- Garnish with mint and coriander leaves.
- Cook till oil starts leaving the sides. Serve hot with lemon wedges.
Now let’s get started with the mutton keema recipe.
Mutton Keema recipe
- 1/2 kg mutton mince (keema)
- 2 onions finely chopped
- 2 green chili slit / hari mirch
- 1 tbsp ginger garlic paste / adrak lehsun paste
- 2 tomato finely chopped / tamatar
- 1 tsp red chili powder / lal mirch
- 1 tsp coriander powder / dhaniya powder
- 1/2 tsp turmeric powder / haldi powder
- 1 bay leaf / tej patta
- 2 cloves / laung
- 1 one inch cinnamon stick / dal chini
- 2 cardamom / elaichi
- 1/2 tsp black cumin seeds / shahi jeera
- 2 tsp salt (or) to taste / namak
- 3 tbsp oil
- 3 tbsp chopped coriander leaves / cilantro / hara dhaniya
- 3 tbsp chopped mint leaves / pudina
- Heat oil in a pan and fry the onions till translucent.
- Add the slit green chili, bay leaf, cloves, cinnamon stick, cardomom, shahi jeera. Stir for 30 secs and add the ginger garlic paste. Cook till the raw smell from the ginger garlic paste vanishes.
- Add turmeric and mutton mince. Fry till all the water has dried up from the keema and the mince turns golden brown in color.
- Now add the chopped tomato, red chili powder, coriander powder, salt and cook till the tomato is tender and pulpy.
- Cook covered till the keema is done.
- Mix in coriander leaves and mint leaves and give it a stir.
- Remove from flame. Your delicious mutton keema recipe is ready to serve with roti or rice.
- Choose best quality mutton mince. The tender the mutton is, the faster it will cook.
- You can also pressure cook the mutton keema. Remember to add in a cup of water to prevent burning when you are using the pressure cooker.
Signing off until next time,
This recipe was originally published in June 2015. It has been retested and updated with reader feedback. Step by step photos and video have been added. The recipe has been made printable and checkboxes added for following the steps easily in September of 2018.
If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to email@example.com. Appreciate your help.
DID YOU LIKE THIS RECIPE?
Please leave your comment below and give a star rating.
Snap a picture and send it to our Facebook page.