How to make Keema Korma -

Bursting with saffron flavour this keema korma is absolutely divine

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton Mince, Yogurt (दही)

Cuisine : Indian

Course : Main Course Mutton

For more recipes related to Keema Korma checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Malwani Mutton Braised Lamb With Spinach And Leeks Burrah Masaledaar Mutton Ghee Roast

Keema Korma

Keema Korma Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Keema Korma Recipe

  • Mutton Mince 300 grams

  • Yogurt whisked 1/2 cup

  • Salt to taste

  • Oil 2 tablespoons

  • Ginger peeled 1/2 inch

  • Garlic cloves 7-8

  • Green chilli 1

  • Small onions boiled 7-8

  • Green cardamoms 5-6

  • Cloves 5-6

  • Mace 1 blade

  • Coriander powder 1 teaspoon

  • Cashewnut paste 2 tablespoons

  • Saffron a few + to garnish

  • White pepper powder to taste

  • Green cardamom powder 1/4 teaspoon

  • Rose water 1 teaspoon

  • Fresh cream 2 tablespoons


Step 1

Take mutton mince in a bowl, add yogurt and salt and mix well. Keep in the refrigerator to marinate for 4-6 hours.

Step 2

Heat oil in a non-stick pan.

Step 3

Slice ginger and put it into a mixer jar with garlic, green chilli and boiled onions and grind to a smooth paste.

Step 4

Add cardamoms, cloves, mace and ground paste to the pan and mix well and sauté till fragrant. Add the ground onion mixture, mix and saute.

Step 5

Add coriander powder and mix well. Add marinated mutton. Rinse the mixer jar with ¼ cup water and add to the mince and mix well. Cover and cook on low heat for 10-15 minutes.

Step 6

Add cashewnut paste and mix well. Add saffron, white pepper powder and cardamom powder and mix well.

Step 7

Add rose water and fresh cream and mix well. Cook for a minute.

Step 8

Transfer into a serving bowl, garnish with few saffron strands and serve hot.

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.