Mutton Keema – Lamb Keema masala.


Very Easy to Prepare!

Cooking time – 25-30 mins
Serves – 2
Serve with – rice, chappthi, parotta, bread


Mutton/ Lamb mince – 300 gms (wasted and drained)
Onion – 1 large finely chopped
Tomato – 1 large finely chopped
Peas – handful (optional)
Ginger garlic paste – 2 tsp
Green chilli – 2 slit in the center
Cinnomon stick – 1 (1 inch size)
Cardamom – 2 pods
Elaichi – 2 pods
Bay leaf – 1
Red chilli powder – 2 tsp (according to spice tolerance)
Corriander powder – 4 tsp
Jeera powder – 1/2 tsp
Garam masala – 1 tsp
Oil (sunflower) – 2-3 tsp
Salt (as per taste)


  1. In a hot pan, add oil, once its hot add the whole spices and let the aroma release.
  2. Add in chopped onions and let it sweat, once its cooked add tomatoes and let it cook with a covered lid.
  3. Add the ginger garlic paste, once the raw smell goes, include the masala powders and give it a good stir.
  4. Now add the peas and keema, add little water if required and let it cook for 15 mins, stirring occasionally
  5. Serve with hot rice / chappathi. Enjoy!


Tips & Tricks 

  • Always clean the keema with cold water and strain it with a sieve
  • You could use potatoes or peas to this dish.

No comments