Keema Methi

Mutton mince cooked with fenugreek leaves and masalas. This recipe is from FoodFood TV channel

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Keema Methi
Main Ingredients Minced Mutton, Fenugreek Leaves
Cuisine Hyderabadi
Course Main Course Mutton
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Keema Methi

  • 250 grams Minced Mutton
  • 2 cups Fenugreek Leaves
  • 3 tablespoons Oil
  • 2 Bay leaves
  • 1 tablespoon Garlic finely chopped
  • 1 teaspoon Cumin seeds
  • 1 1/2 teaspoons Red chilli powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Roasted cumin powder
  • 2 large Tomatoes
  • 3 Green chillies
  • 130 grams Bhuna masala
  • to taste Salt
  • 15-20 Fresh mint leaves
  • Juice of ½ lemon
  • for garnishing Fresh mint sprig


  1. Heat oil in a non-stick kadai, add bay leaves, garlic and cumin seeds and sauté till fragrant.
  2. Add red chilli powder, coriander powder, garam masala powder, cumin powder to minced mutton and mix well. Add this to the pan and sauté for 2-3 minutes.
  3. Roughly chop tomatoes and place in a mixer jar. Add fenugreek leaves, green chillies and grind coarsely.
  4. Add the ground mixture to the pan and mix well.
  5. Add bhuna masala, salt, mix well and cook 10-12 minutes. Add mint leaves, lemon juice and mix well.
  6. Transfer into a serving bowl, garnish with a mint sprig and serve hot.

Nutrition Info

Calories 955
Carbohydrates 55.2
Protein 18.6
Fat 73.3
Other Fiber Vitamin B12- 6.5mcg