Mutton Keema Curry (Mutton Mince Recipe)
Mouthwatering Mutton Keema Curry made with mutton mince! This aromatic and flavourful Indian classic is the perfect way to spice up your weeknight dinners or impress guests at your next gathering.
Imagine tender, juicy minced mutton or lamb mince simmered in a rich, fragrant gravy, infused with a perfect blend of spices that dance on your palate. Whether you’re a seasoned curry connoisseur or new to Indian cuisine, this Mutton Keema Curry recipe is sure to become a favourite in your culinary repertoire.
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Achieving the best results for Mince Mutton Keema Curry
Choosing the right meat: For the most flavourful keema, opt for freshly ground mutton with a good balance of lean meat and fat. If possible, ask your butcher to grind it on the spot.
Spice level customisation: This recipe is versatile, so feel free to adjust the spice levels to suit your taste. Remember, you can always add more heat, but it’s harder to tone it down once it’s in the dish.
Prep work is key: Take the time to finely chop your onions. This ensures they melt into the curry, creating a smooth, rich base.
Slow cooking magic: While this isn’t a lengthy recipe, allowing your keema to simmer slowly will develop deeper flavours. Don’t rush this step!
Serving suggestions: Mutton Keema Curry pairs wonderfully with rice, flatbreads, naan or even as a stuffing for sandwiches or wraps. I’ll share some creative serving ideas at the end of the recipe.
You will need
- 500 g Mutton (Mince)
- 2 tbsp Ghee (or butter with a splash of oil)
- 1 tsp Cinnamon
- 2 Green Chilies (finely chopped or 1 tsp chilli flakes)
- 1 tsp Garlic Granules (or powder)
- 1 tsp Ground Ginger
- 2 Onions (large , finely chopped)
- 3 Tomatoes (large , finely chopped)
- 1/2 tsp Turmeric
- 1 tbsp Ground Coriander
- 1 tsp Ground Cumin or 1/2 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1/4 cup Tomato Puree
- 1 Potato (large , cubed (optional))
- 1/2 cup Green Peas
- 1 tsp Salt (to taste)
How to make Mutton Keema Curry
Heat ghee of butter/oil in a large pan and add all the spices. Once they start sputtering, add the green chilies, and onions.
Cook till the onions caramelise and become a light brown. Add chopped tomatoes, and salt to the pan.
Saute till tomatoes have cooked through and start becoming pasty.
Add the minced mutton/ lamb, tomato puree, potatoes, green peas and one and a half cups of water. Bring this to a boil and then reduce the heat.
Simmer till the potatoes are cooked through and most of the water has evaporated.Check for seasoning and add more if needed.
Serve with coconut flatbreads.
Serving Suggestions
Traditional Plating: Serve with steamed basmati rice and warm naan bread for a classic Indian meal.
Keema Pav: Stuff the curry into toasted, buttered rolls for a Mumbai-style street food experience.
Loaded Fries: Top crispy fries with warm keema, add a dollop of yogurt, and sprinkle with chopped cilantro for a fusion twist.
Stuffed Bell Peppers: Use the keema as a filling for roasted bell peppers, topped with cheese and baked until bubbly.
Keema Tacos: Serve in soft tortillas with diced onions, cilantro, and a squeeze of lime for an Indo-Mexican fusion.
Breakfast Twist: Spoon warm keema over buttered toast and top with a fried egg for a hearty breakfast.
Keema Samosas: Use as a filling for homemade or store-bought samosa pastry.
Keema Naan Pizza: Spread on naan bread, top with cheese, and bake for a quick and tasty meal.
Stuffed Vegetables: Use as a filling for hollowed-out courgettes/zucchini, aubergine/eggplant, or tomatoes before baking.
Keema Lettuce Wraps: Serve in crisp lettuce leaves with a yogurt-mint sauce for a lighter option.
These serving suggestions offer a range of options from traditional to innovative, allowing you to enjoy your Mutton Keema Curry in various exciting ways!
Mutton Keema Curry (Mutton Mince Recipe)
Ingredients
- 500 g Mutton (Mince)
- 2 tbsp Ghee (or butter with a splash of oil)
- 1 tsp Cinnamon
- 2 Green Chilies (finely chopped or 1 tsp chilli flakes)
- 1 tsp Garlic Granules (or powder)
- 1 tsp Ground Ginger
- 2 Onions (large , finely chopped)
- 3 Tomatoes (large , finely chopped)
- 1/2 tsp Turmeric
- 1 tbsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1/4 cup Tomato Puree
- 1 Potato (large , cubed (optional))
- 1/2 cup Green Peas
- 1 tsp Salt (to taste)
Instructions
- Heat ghee of butter/oil in a large pan and add all the spices. Once they start sputtering, add the green chilies, and onions.
- Cook till the onions caramelise and become a light brown. Add chopped tomatoes, and salt to the pan.
- Saute till tomatoes have cooked through and start becoming pasty.
- Add the minced mutton/ lamb, tomato puree, potatoes, green peas and one and a half cups of water. Bring this to a boil and then reduce the heat.
- Simmer till the potatoes are cooked through and most of the water has evaporated.Check for seasoning and add more if needed.
- Serve with coconut flatbreads.