How to make Khimo - Parsi Style sweet n sour mutton mince with vegetables

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Carrot (गाजर)

Cuisine : Parsi

Course : Main Course Mutton

Khimo Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Khimo checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Turai Gosht, Salli Gosht, Bansi Raja Ke Thikkay, Keema Kaleji.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Khimo Recipe

  • Mutton 2 cups

  • Carrot 1 teaspoon

  • Garlic paste 1 teaspoon

  • Salt to taste

  • Ghee 2 tablespoons

  • Onions chopped 2 medium

  • Turmeric powder 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Potato 1/2 inch cubes 1 large

  • Carrot 1/2 inch cubes 1 medium

  • Tomatoes chopped 2 measures

  • Fresh coriander leaves chopped 2 tablespoons

  • Sugar 1/2 teaspoon

  • Vinegar 1 teaspoon


Step 1

Mix together mutton mince, ginger garlic paste and salt. Refrigerate for half an hour. Heat ghee in a pan, add onions and lightly brown them. Add turmeric powder and chilli powder and sauté for half a minute.

Step 2

Add mince and cook till all the water evaporates. Add potatoes and carrots and mix well with the mince. Add one cup of water and let the vegetables cook on low heat.

Step 3

When dry, add tomatoes, coriander leaves, sugar and vinegar and continue to cook for two to three minutes. Add salt and serve hot.