Mutton Keema (lamb, or mutton can be your choices)

  • on January 19, 2021
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Mutton Keema


  • 500 Grams Mutton or Lamb Mince
  • 2 Onions (ground to a paste)
  • 2 Cups Frozen Peas
  • 1 teaspoon Ginger Garlic Paste
  • 2 Tomatoes (chopped or pureed)
  • 1 teaspoon Turmeric
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Garam Masala
  • 3 teaspoons Oil
  • 2 Bay Leaves
  • 1 1/2 Cups Water
  • Salt (to taste)


  1. Grind the onions to make a paste. Keep aside. In a deep pan heat oil and add the bay leaves.
  2. Add the onion paste and fry for a few minutes until the paste changes to yellowish color and the raw smell of onions has gone.
  3. Add the ginger garlic paste. Fry for a few minutes and add the tomatoes, and all the dry spices except garam masala.
  4. Add salt and fry until oil separates.
  5. Add the mutton mince and continue to cook for few more mins until you see it changing color.
  6. Add the peas followed by water, let it boil on high heat. Reduce the heat and let it simmer for a few minutes until all the meat has cooked. Check the seasonings.
  7. Add the garam masala. Mix well and serve hot with steamed rice, rotis or naans.





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  • 4 Adults
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Mutton Keema · Mutton/Lamb

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