Mutton keema curry - a masala keema recipe or mince curry recipe

By  Moumita Paul

Mutton keema curry recipe


4 people


Mughlai/North Indian


35 minutes



Heat a pressure cooker in medium flame with ghee & oil, add whole spices((green cardamom, cloves, cinnamon & bay leaves) for tempering. 

Tempering whole spices

Making Mutton keema curry 

Fry onion & tomato

Fry finely chopped onion until translucent. Add finely chopped tomatoes until soft & mushy. 

Sauté masala

Add ginger -garlic paste, finely chopped green chillies, spicy red chilli & kashmiri red chilli powder, turmeric & salt. Sauté the masala until raw smell goes off. 

Frying keema in masala

Then add mutton keema, mix the mince well with the roasted masala and fry the keema with masala for 1-2 mins.

Cooking keema with curd

Add the well-beaten curd or yogurt, mix it up well with the mutton mince, Cook the mince till its water almost dries off & oil separates from the gravy.

Pressure cooking

Add hot water to it and mix it well with mince. Once the gravy starts boiling, pressure cook it for 4-5 whistle blows on medium to high flame. 

Add garam masala

Once pressure releases remove the lid of the cooker & dry up the gravy. Then add powdered garam masala in it. Mix it well. Cook for 4-5 mins.

Restaurant style tadka

For making tadka, heat a small pan with ghee & kashmiri chilli powder, add it to the mince gravy. This step is for restaurant style taste & not mandatory.

Make thick keema gravy

Once the gravy gets thick & bubbles appear over it, add the handful of finely chopped coriander leaves, mix it nicely. 

Keema curry is ready

Once the Rogan((red rich oil over the food) appears over the gravy, turn off the heat. Mutton keema curry or masala keema or mince curry is ready.

Serve keema curry with

Serve this keema curry with roti, chapati, paratha, naan, kulcha, tandoori roti, even with plain white rice, pulao, or Biryani too.

Thank you

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