Keema recipe – Learn how to make mutton keema curry with video and step by step photos. Keema or qeema is minced meat that is popular in the Indian subcontinent and is used to prepare various dishes like curry, keema matar, keema paratha, keema samosa and kheema pav.
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 or phulka. Sliced onions, cucumbers, carrots and lemon wedges will compliment the meal.
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.
Mutton keema recipe
Ingredients (1 cup = 240ml )
ingredients for mutton keema recipe
- 300 grams mutton keema (I used lamb keema)
- 2 tbsps oil
- 1 small bay leaf or tej patta
- 2 to 3 green cardamoms or elaichi
- 1 small cinnamon piece or dalchini
- 2 to 3 cloves or laung
- 1 cup onions finely chopped (2 medium sized)
- 1 green chili chopped (deseeded)
- 1 tbsp ginger garlic paste
- ¼ cup tomato puree or tomato chopped finely (1 medium) (optional)
- ¼ cup water
- Salt as needed
- 1/8 tsp turmeric or haldi
- ¾ to 1 tsp red chili powder (use as needed, less spicy variety)
- 1 tsp garam masala or mutton masala or kitchen king masala (can use upto 1 ½ tsp)
- 2 tbsp mint leaves or pudina (optional) finely chopped
- 2 tbsp coriander leaves daniya patta (finely chopped)
How to make the recipe
Tempering for keema
- Heat a pan with oil and saute the dry spices for a minute – bay leaf, cinnamon, cloves, cardamoms.
- Add green chilies and onions. Fry them well on a medium flame until evenly golden.
- Saute ginger garlic paste for a minute or until the raw smell goes off.
How to cook mutton keema
- Add keema and saute for 2 to 3 mins on a low heat.
- Sprinkle salt & all the spice powders – turmeric, red chili powder and garam masala. Also add mint now.
- Saute for 3 to 4 mins on a low heat.
- Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
- Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
- Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it’s cooked.
- Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
- Sprinkle coriander leaves and stir.
- Keep mutton keema covered until served.
- Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.