Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3 · 3 people
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 tablespoons oil (or ghee)
  • 1 small bay leaf ((or 1 sprig curry leaves))
  • 1 to 2 inch cinnamon ((piece, dalchini))
  • 2 to 3 cloves ((laung))
  • 2 to 3 green cardamoms ((elaichi))
  • 1 green chili ((Optional, deseeded & chopped))
  • 1 cup onions (finely chopped (2 medium sized))
  • 1 tablespoon ginger garlic paste
  • 300 grams keema ((minced meat))
  • ¼ teaspoon turmeric ((haldi))
  • ¾ to 1 teaspoon Kashmiri red chili powder ((adjust to taste))
  • 1 to 1½ teaspoon garam masala ((or mutton masala or kitchen king masala or biryani masala))
  • ⅓ teaspoon salt ((adjust to taste))
  • 2 tablespoons mint leaves ((pudina, fine chopped))
  • ¼ to ½ cup tomato puree (or 1 medium tomato chopped finely)
  • ¼ cup hot water ((more if required))
  • 2 tablespoons coriander leaves ((fine chopped))

Method

How to make Keema Curry

  1. Heat a pan with oil and add the whole spices - bay leaf, cinnamon, cloves, cardamoms.
  2. When they begin to sizzle, add green chilies and onions. Saute them well on a medium flame until evenly golden.
  3. Add ginger garlic paste & saute for a minute or until the raw smell goes away.
  4. Add keema and break down any lumps. Saute for 3 to 4 mins on a low to medium heat.
  5. Sprinkle salt & all the ground spices - turmeric, red chili powder and garam masala. Also add mint now.
  6. Saute for 3 to 4 mins on a low heat.
  7. 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.
  8. 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.
  9. Pour hot water, stir and cook covered until the keema is completely tender meaning it's cooked.
  10. Taste test and add more salt and garam masala if you want. Open the lid, evaporate any excess liquid left to suit your taste. We personally love the semi-dry keema so I evaporate the excess liquid by sautéing a little longer.
  11. Keep mutton keema covered until served. Garnish with coriander leaves.
  12. Sprinkle some lemon juice before serving with plain rice, saffron rice, paratha and fresh cut onions, cucumbers and carrot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.