How to make Chawli Keema -

Mutton mince cooked with red amaranth leaves to make a great dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Lalmaat, Mutton (मटन)

Cuisine : Punjabi

Course : Main Course Mutton

Chawli Keema

Chawli Keema Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chawli Keema Recipe

  • Lalmaat 2 bunch

  • Mutton 400 grams

  • oil 3 tablespoon

  • Cumin seeds 1 teaspoon

  • Ginger 1 tablespoon

  • Garlic 1 tablespoon

  • Green chillies 3

  • Onions 3 medium

  • Tomatoes 3 large

  • Coriander powder 1½ tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh mint leaves 15-18

  • Yogurt ½ cup

  • Fresh mint sprigs 1 for garnishing


Step 1

Heat oil in a non-stick pan, add cumin seeds, ginger and garlic and sauté for a minute. Add green chillies. Add onions and sauté till lightly browned. Add tomatoes and 2 tbsps water and sauté till the tomatoes become soft.

Step 2

Add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and mix well. Add amaranth leaves and mutton mince, mix andcook for 4-5 minutes.

Step 3

Add mint leaves and yogurt and cook till the mutton is done.

Step 4

Transfer the keemainto a serving bowl, garnish with mint sprig and serve immediately

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.