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The mutton keema plated with naan, chopped onions and lime.

Mutton Keema or Spiced Lamb Mince Curry

Spicy, flavorful Mutton Keema recipe. Goes best with naan, rice or bread. Leftovers are great for keema samosas or stuffed kulchas.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 Portions
Calories 431kcal
Author Richa


  • 500 g Mutton Mince
  • 2 tablespoons Ghee
  • 1 Bayleaf
  • 1 inch Cinnamon
  • 3 pods Cardamom
  • 4 - 5 Cloves
  • 2 Chilies Green , finely chopped
  • 1 ½ tablespoons Ginger Garlic paste
  • 2 Onions large , finely chopped
  • 3 Tomatoes large , finely chopped
  • 1 teaspoon Chili Powder Red
  • ½ teaspoon Turmeric Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Garam Masala Powder
  • ¼ cup Tomato Puree
  • 1 Potato large , cubed
  • ½ cup Green Peas
  • 1 teaspoon Salt to taste
  • 2 tablespoons Coriander chopped


  • Heat ghee in a large pan or kadhai and add all the whole spices.
  • Once they start sputtering, add the green chilies, ginger garlic paste and onions. Cook till the onions caramelize and become a light brown.
  • Add chopped tomatoes, all the ground spices except garam masala and salt to the pan. Saute till tomatoes have cooked through and start becoming pasty.
  • Add the minced lamb, garam masala powder, 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 stir in chopped coriander. Top with lime wedges, butter and chopped coriander before serving.


Calories: 431kcal | Carbohydrates: 20g | Protein: 20g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 545mg | Potassium: 793mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1104IU | Vitamin C: 55mg | Calcium: 64mg | Iron: 3mg