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 or roti, chapati or phulka. Sliced onions, cucumbers, carrots and lemon wedges will compliment the meal.
Video of mutton keema recipe
Mutton keema recipe card
- 300 grams mutton keema (I used lamb keema)
- 2 tbsps oil
- 1 small bay leaf / tej patta
- 2 to 3 green cardamoms / elaichi
- 1 small cinnamon stick / dalchini
- 2 to 3 cloves / laung
- 1 cup finely chopped onions (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
- ⅛ tsp turmeric/ 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)
- Hand ful of finely chopped mint / pudina
- Handful of coriander leaves / daniya patta (finely chopped)
- 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.
- Add ginger garlic paste and saute for a minute until the raw smell goes off.
- Add keema and saute for 2 to 3 mins on a low heat.
- Add 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.
- Add 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.
How to make keema curry
1. Heat a pan with oil and saute the spices for a min.
2. Add finely chopped onions & green chilies.
3. Saute until the onions turn golden. Add ginger garlic paste.
4. Saute the ginger garlic on a low flame until the raw smell goes away. Add keema.
5. Saute for 2 to 3 mins on a low heat. Add chili powder, masala powder, turmeric, salt and mint.
6. Saute again for 3 to 4 mins.
7. Cover and cook for about 8 to 10 mins on a very low heat. Keema releases moisture at this stage and turns slightly tender.
8. Add tomato puree. Mix and cook for 5 to 6 mins until the raw smell of tomatoes goes away.
9. Add little water and mix. Cover and continue to cook until the keema has turned soft and tender, until completely cooked.
10. 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.