Keema with yogurt Recipe - Mutton keema first cooked with masalas and then with yogurt.

This recipe is contributed by Member Ananya Mohanty.

Main Ingredients : Lamb mince(कीमा), Yogurt(दही)

Cuisine : Maharashtrian

Course : Main Course_Mutton

Keema with yogurt

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course_Mutton recipes like Or try out these recipes from Maharashtrian like Mushroom Pulao, Malvani Fish Fry, Moong Ka Moagra, Prawns Khadkhade,

Keema with yogurt Recipe - how to make Keema with yogurt


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 2

Level Of Cooking : High


  • Lamb mince 250 grams

  • Yogurt whisked1 cup

  • Green cardamoms 5

  • Clove 4

  • Bay leaf 1

  • Cumin seeds 1 teaspoons

  • Onion grated1 cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala 1/2 teaspoon

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Coriander and mint chutney paste1 cup

  • Mustard oil 3 tablespoons

  • Salt to taste


Step 1

Heat oil in a kadai, add cardamoms, cloves and bay leaf. Saute for thirty seconds.

Step 2

Add cumin seeds, when they splutter add onion. Saute till brown.

Step 3

Add ginger garlic paste, saute for two minutes.

Step 4

Add turmeric powder, red chilli powder, garam masala and fennel powder. Saute for one minutes.

Step 5

Add lamb keema and mix well. Add coriander and mint paste. Cook till keema is half cooked.

Step 6

Add whisked yogurt and salt. Cover and cook till keema is well cooked. Serve hot.

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