Mutton Keema Recipe or Keema Curry - Yummy Indian Kitchen (2024)

PUBLISHED: May 28, 2021 · LAST UPDATED: May 28, 2021 By Asiya 9 Comments

Mutton Keema Recipe is a gravy curry recipe made with minced meat or it is usually called as mutton kheema or mutton keema. It is a super delicious recipe often made in Hyderabad.

Other recipes too can be made with keema such as mutton kofta and nargisi kofta have been posted on the blog.

About keema

When the meat is minced or made into a keema, it should be minced thickly and not machine minced. Thickly minced meat tastes the best.

We usually think of making meat recipes with mutton but one might be surprised to know the various recipes that can be made when meat is minced.

I try to make keema samosas with minced meat, I also try other keema recipes such as keema parathas, keema biryani, keema kofta etc.... apart from only keema fry or keema curry recipes.

If one visits Hyderabad then he/she would be surprised to see the number of restaurants that serve mutton related food and it is a common sight to see them on the roadside as well.

Mutton or chicken-related stuff sells like hotcakes and I am more than glad to show the world our cuisine which is always in demand even abroad with some of the highly requested recipes such as mutton chops, mutton kabab, mutton soup are already posted.

Accompaniments

Mutton kheema or mutton keema tastes best along with hot rotis or parathas. But, the mutton keema made here can be eaten with steamed rice,khatti dal and mutton kheema as an accompaniment or a side dish.

Also, check out keema made using chicken which is in the name of chicken keema and is mentioned under the category of chicken recipes.

How to mince the meat?

Keema is quite easy to make in a food processor but if we are finding it difficult to make a mince out of mutton then it is better to hand over this task of mincing meat to the nearest butcher available who are experts in mincing the mutton.

There are few recipes that taste best when made with keema of mutton such as mutton kofta, shimla mirch keema etc...

This is a common Hyderabadi keema curry but made with different variations and in Hyderabad, keema is usually eaten along with moong dal khichdi as a breakfast recipe.

There are many more recipes to be made with keema and I shall update them as I continue writing recipes for my blog.

About this recipe

This keema curry is made using chopped onions and chopped tomatoes and also added into them are few spices which are available handy at home. The keema curry is pressure cooked which could make our work easy.

The minced meat or keema chosen from fresh red meat tastes good and therefore, chosing a good quality keema is very necessary.

This recipe can be tried with chicken keema as well and similar process can be followed to make the keema with boneless chicken as well. These keema recipes can always be made as morning breakfast curries and served with indian flat breads like roti, chapati or parotta.

Keema curry tastes as good as keema paratha and keema balls. I have also added very few methi/fenugreek leaves into the recipe and it is totally optional but I suggest few leaves to be added to get a very yummy flavour from those fresh leaves.

Do check out the delicious and a wonderful side dish curry for roti or parathas below...

Step by step procedure

• Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
• Take a pressure cooker or a cooking vessel.
• Into it, add oil and heat it.

• Add sliced onions, green chillies and saute until the onions turn very slight brown color.

• The onions should be of this color.

• Add ginger garlic paste and saute to get rid of raw smell.

• Add mutton keema into it and roast well.

• Roast it until the keema changes its color and there is no water remaining.

• Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.

• Add chopped tomatoes, garam masala powder, black pepper powder.

• Mix well.

• Cook until the tomatoes turn soft.

• Add about one and a half cups of water, mix it well.

• Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.

• Reduce the steam and remove the lid.

• Add fresh coriander leaves, crushed kasoori methi and mix.

• Cook for few minutes if there is any water remaining.

• Switch off the flame.
• Serve it with roti, rice or paratha!!!

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Recipe

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