Mutton keema curry or Mutton keema masala is a delicious easy-to-make mutton keema recipe. Mutton keema curry is basically a very old Indian-style mutton keema (minced lamb or goat meat) recipe cooked in ghee & oil with a spicy masala-based gravy. This keema curry cooking is quite similar to the making of the North Indian-style mutton masala recipe. In our Bengali language, this spicy keema curry is simply described as mutton keema kosha. This mutton mince curry has a quite dry gravy so goes best with homemade roti, chapati & paratha. However, can serve this keema curry with naan, kulcha, and tandoori roti too. Even you can have this keema masala with plain white rice, pulao, or Biryani.
What is keema or mince?
Keema or mince which is the key ingredient of this recipe depicts tiny pieces of meat, but mind it, it is not the paste of meat. In India, Pakistan, and Bangladesh, finely chopped boneless meat is introduced as keema. Keema is used to make curry, stuffed paratha, kebab, cutlets, Biryani, pulao, pie, or pastry.
Mince or keema is made from boneless mutton (which means lamb or goat meat), chicken, or beef fillets. Best to collect those boneless fillets from the shanks, legs or thighs, shoulders, or ribs part, as these parts get more meat than bones. And finely chop the fillets to get minced.
You can make it at home too just find the boneless pieces and nicely chop them, can use a sharp chopper or food processor for making store-bought like keema.
Though keema is easily available in local meat shops. I have seen in Bangalore local Meat shopkeepers make keema per request, then you may need to pay some money to make keema.
About this keema recipe
- Keema curry is a very popular dish in Indian and Pakistani food joints. In India, it is a part of Hyderabadi & Mughlai cuisine. Popularly known as keema gosht too. Gosht is an Urdu term meaning meat especially indicates red meat (because of having pink coloured flesh) like lamb or goat meat or beef.
- Keema, a key ingredient of this recipe depicts mince or tiny pieces of boneless meat fillets including a little fat, not the paste of meat. This meat fat enhances the taste by releasing the oil and color of this curry.
- Must clean and wash the keema before cooking, to clean up the dust and the goat or lamb hair that comes with the meat. Those dirty particles spoil the taste and hygiene of this dish.
- As keema is prepared from boneless meat, seems does not take long hours to cook. But to make the mince perfectly soft and juicy requires a little bit more cooking time than expected especially if cooked in a pan. However, this long-time factor is only applicable for mutton or beef mince, not for chicken mince. However, pressure cooking is the easiest and quickest one pot cooking method to make the mince soft and juicy in less time as I showed in this recipe. Though before cooking if we soak the keema in lukewarm water for 10 minutes, which helps in quick cooking.
- Except for minced meat, simple yet easily available kitchen spices are the other ingredients required for this recipe. Check the ingredients list, basically, those spices are used, those are easily available in every Indian kitchen. So in that sense, it is easy to make at home too.
- Generally, it is almost the same masalas we use in making other Indian mutton curry recipes. Except for a few special spices which make it different from others.
- To make it delicious, keema needs to roast in oil along with its flavourful spices until the raw smell of mutton is removed. As for how long the mince will be cooked in masala, release juices, the intense flavor of masala will be perfectly infused into the meat and make it more flavourful as well as delicious. This roasting method is called bhuna(in India, Pakistan, and Bangladesh) and due to this method, this recipe is also known as keema bhuna too.
- This recipe is influenced by royal Mughlai cuisine, so this dish is mostly prepared in ghee and flavored with a special homemade powdered garam masala. That combined flavor of ghee and garam masala mostly creates magic in it.
- For having that restaurant-style red rich oily gravy, must add the tadka(tempering) at last by adding Kashmiri chili powder on hot ghee or white oil. It will create the rogan(as a result red rich oil floates on the gravy), which we can see in restaurant-style keema curry recipes.
No matter if you are a beginner or a novice, make this mutton keema curry at home, and after cooking please let me know your valuable feedback about this mutton mince recipe by writing a review on the last of this blog post. I hope my step-by-step recipe will help you to do it perfectly.
Mutton keema curry – Mutton keema masala – a Mutton keema recipe
Mutton keema curry – Mutton keema masala – a mutton keema recipeCourse: Dinner, Side dishCuisine: Mughlai/North IndianDifficulty: Easy
Mutton keema curry or Mutton keema masala is a delicious mutton keema recipe. It is basically an old Indian-style minced lamb or goat meat curry, made by cooking mince or keema in a spicy masala-based gravy.
350 g Mutton keema(lamb/goat meat mince)
2 Medium size onion(chopped)
2 tsp garlic paste
3/4 tsp ginger paste
5 green chilies (finely chopped)
2 tbsp curd/yogurt/dahi/doi
1/2 tsp turmeric powder
1 tsp spicy chili powder
1 tsp Kashmiri chilli powder
1 1/2 tsp homemade powdered garam masala
A handful of coriander leaves(finely chopped)
3 tbsp ghee / Butter
2 tbsp oil
2 green cardamom
1/2 inch cinnamon stick
2 bay leaves
Salt(as per taste)
- For making homemade powdered garam masala
1 tsp peppercorn (black or white)
1-inch cinnamon stick
1 black cardamom
Ground these whole spices to make a finely powdered masala out of it.
- For tadka or tempering(at last)
2 tbsp ghee
1 tsp Kashmiri red chili powder
- Utensils required
A heavy bottom pan (iron or non-stick)/ Pressure cooker
How to make mutton keema curry
- Thoroughly clean and wash the keema/mince in water, and drain the water well. Make sure no water is left with keema.
- Heat ghee & oil in a pressure cooker. Fry the whole spices(cardamom, cloves, cinnamon, bay leaves).
- Fry the onion until gets pink/translucent. Add chopped tomatoes, and cook until soft & mushy.
- Then add ginger-garlic paste, chopped green chilies, spicy red chili powder, Kashmiri red chili powder, turmeric, and salt. Roast the masala well.
- Once the raw smell of masala goes off & masala leaves oil, then add the mutton mince to the cooker. Coat it well with the spices. Cook it for 1-2 mins.
- Then add the well-beaten curd (dahi/doi) or yogurt(plain yogurt or greek yogurt), and mix it well with the mince. Cook it for 4-5 mins or until masala leaves oil by continuous stirring.
- Add 3/4 cup hot water, mix it well, let the gravy start boiling, and close the lid of the cooker.
Wait for 4-5 whistle blows on medium to high flame.
- Remove the lid when it cools down or after automatically releasing the pressure. Again put it on medium to high heat to reduce its gravy, slightly dry it up, then add the homemade powdered garam masala. Mix it well. Let it cook.
- In the meantime, heat a pan with ghee(preferably desi ghee), and add a teaspoon of Kashmiri chili powder to it. Immediately adds it to the curry. Mix it well. Though this step is not mandatory so you may easily skip it.
- Cook the gravy till the oil comes up, and sprinkle a handful of finely chopped coriander leaves. Mix it well. Just cook it for another 30 secs to 1 min and turn off the heat.
- Keema curry or keema masala is ready, serve it with roti, chapati, paratha, naan, kulcha, tandoori roti. Even you can serve it with plain white rice, pulao, or biryani.
- Frequent stirring is mandatory to prevent the dish from burning or sticking to the pan. Must use hot water to keep the taste intact. Cook it for more time If making it in a pan.
- Check this recipe in detail below, described with step-by-step pictures.
You may try some of my other mutton curry recipes, i.e, Bengali recipes Mutton Kosha, Golbarir mutton kosha, Mutton er Jhol & Kolkata Style Mutton Chaap. Even Kashmiri Mutton Rogan Josh, North Indian Restaurant Style Mutton Masala, Hyderabadi Style Mutton Chops, Karnataka Style Mutton Ghee Roast.
But if you are particularly searching for other Mutton Keema or mince dishes, then you may check my Awadhi Style Mutton Kofta (keema balls) Curry, Mutton Seekh Kabab Recipe, and Bengali Style Chicken Cutlet recipe.
How to make mutton keema curry with step by step pictures
- First, keep the keema/mince in a bowl, thoroughly clean and wash in water, and drain the water well.
- Make sure no water is left with keema.
- Heat a pressure cooker on medium flame of the gas stove, add 3 tbsp ghee and 2 tbsp oil.
- Once the oil is hot, add the whole spices(2 green cardamoms, 3 cloves, 1/2 inch cinnamon, 2 bay leaves) for tempering. Fry it well.
- Add the finely chopped onion to the cooker, fry it well until the onion gets translucent.
- Then add finely chopped tomatoes to the oil. Fry it until gets soft and mushy.
- Thereafter add ginger-garlic paste, green chilies (finely chopped), spicy red chili powder, Kashmiri red chili powder, turmeric powder, and salt.
- Roast the masala in oil until the raw smell goes off and the oil starts separating from the masala.
- Then you can see lots of tiny bubbles of oil appear around the roasted spices.
- Stir the spices well and then add the keema to the cooker.
- Mix the mince well with the roasted masala and let it cook for 1-2 mins.
- In this stage, frequently stir the keema to avoid get burning from the bottom.
- Then add the well-beaten curd or yogurt (plain yogurt or greek yogurt), and mix it up well with the mince.
- After adding curd, the mince will release lots of water.
- Cook the mince till that water almost dries off and again oil appears by the sides of the gravy.
- After that add 3/4 cup of hot water with the roasted mince and mix it well.
- Once the gravy starts boiling, close the lid of the cooker and cook it for 4-5 whistle blows on medium to high flame of the gas stove.
- Turn off the stove and wait till the cooker automatically releases its pressure.
- Then remove the lid of the cooker and again turn on the heat to dry up the gravy.
- After cooking for 2 mins or when the gravy starts boiling then add the homemade powdered garam masala in it. Mix it well.
- Cook it for 4-5 mins.
- For adding tadka, heat a small tadka pan with 2 tbsp of ghee and 1 tsp of Kashmiri chili powder, mix it up, and immediately add it to the gravy.
- Tadka is not mandatory(only used in restaurant recipes) so you can skip this step.
- Once the gravy gets thick and bubbles appear over the gravy, add the handful of finely chopped coriander leaves, mix it nicely.
- Once the Rogan((red rich oil over the food) appears over the gravy, turn off the heat.
- Keema curry is ready, serve it with roti, chapati, paratha, naan, kulcha, and tandoori roti. Though you can have it with plain white rice, pulao, or Biryani too.
Tips for making various recipes with keema
- Here I used the spices proportionate to the weight of the mince which helps to remove the strong smell of mutton. However, sometimes mutton’s raw smell is too strong that it can spoil the taste of this curry. Then we need to add more garlic and a little more garam masala to kill the smell.
- While cooking, continuous stirring is necessary to prevent the keema from burning.
- Generally, keema curry tastes a little spicy so here I add chili as per my spice consumption. However, you can make it more or less spicy too.
- Never add water until the raw smell of masala goes off or till the masala leaves oil from its sides. Otherwise, that raw smell can spoil the taste of this curry. Try to use hot water to maintain its taste intact.
- Tadka is not mandatory, however, that last-minute tadka brings that restaurant style taste, but make it more rich and oily too. So apply it only if you want to get that restaurant-style rogan or roughan(red rich oil) over the gravy, otherwise, skip this step.
- Must use ghee(preferably desi ghee) in cooking to get that awesome taste and flavor contained in Royal Mughlai cuisine or Hyderabadi cuisine.
- If you want to add some south Indian flavor ( as mostly used in Hyderabad), lastly you can use curry leaves in tadka(or tempering).
- Interestingly you may turn this recipe into so many Indian recipes made with keema or mince. How? Like, if you add 1/2 cup of green peas to this recipe, you can easily make keema matar. Even you can dry off its gravy and store it in the refrigerator for 4-5 days to use it in making the filling of paratha or samosa. So here two more keema recipes are ready, one with a wonderful breakfast keema paratha, and the other one is, perfect for evening snacks keema samosa. Isn’t it a great idea?