Keema Meat
Cuisine: North Indian

Keema Meat

500 gms mutton and 100 gms minced mutton(keema)

2. 3-4 medium sized onions finely sliced

3. 2 medium sized tomatoes pureed

4. 2 bay leaf

5. 1 cinnamon sticks

6. 1 tbsp whole jeera

7. 3-4 cloves

8. 3-4 black peppercorns

9. 1 big cardamom

10. 2tsp coriander powder

11. 1tsp red chilly powder

12. turmeric 1 tsp

13. ½ tsp Garam Masala powder

14. 1 inch ginger

15. 4-5 garlic pods

16. 4-5 big green chillies

17. Half cup thick curd

18. Chopped Coriander leaves (optional) for garnishing


Marinate mutton with curd, powdered spices and refined oil or mustard oil and keep it for atleast 4-5 hrs.

2. Now heat 6-7 tbsp of oil in a thick bottomed vessel and add all the whole spices until splutter and add sliced onion and let it cook until golden brown. Now add ginger garlic paste and cook for 4-5 mins. Add keema and bhuno on high heat for 10 mins

3. Add pureed tomatoes and let them cook.

4. Now add mutton , chopped green chillies and powdered spices to it and Bhuno on high flame for 20-25 mins Add water in between and bhuno bhuno bhuno until mutton gets the brown colour.

5. Adjust water as per desired gravy consistency and let the mutton gets cooked on slow flame. U can pressure cook it if in hurry till 2-3 whistles.

6. If cooking on slow flame stir regularly.

7. Once mutton is done garnish it with coriander leaves and slit green chillies.

About the Author
Piyush Wadhwani Piyush Wadhwani