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Mutton Keema recipe

A delicious and easy mutton keema recipe which can be used to make in a lot of other dishes as well. Serve it with any type of Indian bread or with any type of rice. It tastes awesome with anything.
Course Main Dish
Cuisine Indian
Keyword mutton keema
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 365kcal
Author Fareeha


  • 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.



  1. Choose best quality mutton mince. The tender the mutton is, the faster it will cook. 
  2. 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. 
The following are estimates of nutritional value and not actuals: