How to make Lagan Ka Keema -

Delicious and mouth watering kheema preparation

Sanjeev Kapoor

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

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Deep fried onions (तले हुए प्याज़ )

Cuisine : Hyderabadi

Course : Main Course Mutton

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For more recipes related to Lagan Ka Keema checkout Nawab Kabab Curry, Lamb Balls with Couscous, Goan Keema, Kheema Methi . You can also find more Main Course Mutton recipes like Nalli Nihari Shepherd's Pie - SK Khazana Nilgiri Mutton Curry Bansi Raja Ke Thikkay

Lagan Ka Keema

Lagan Ka Keema 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.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lagan Ka Keema Recipe

  • Mutton mince (keema) 500 grams

  • Deep fried onions 1 cup

  • Yogurt whisked 1 cup

  • Ghee 3 teaspoons

  • Caraway seeds (shahi jeera) 1 1/2 teaspoons

  • Garlic paste 2 tablespoons

  • Ginger paste 2 tablespoons

  • Salt to taste

  • Coriander powder 4 teaspoons

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 3 teaspoons

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Charoli/chironji 2 tablespoons

  • Dry coconut (khopra),grated 4 tablespoons

  • Clove 5

  • Cinnamon 2 inch stick

  • Green cardamoms 8

  • Black cardamom 4

  • Fresh coriander leaves chopped 4 tablespoons

  • Fresh mint leaves chopped 4 tablespoons

  • Mint leaves for garnish 2 sprigs

  • Saffron (kesar) 8-10 strands

  • Lemon juice 2 tablespoons

  • Coal 3 pieces

  • Oil 1 tablespoon


Step 1

Dry roast poppy seeds, chironji and dried coconut on medium heat till lightly browned. Cool and grind with ¼ cup water to a smooth paste. Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured. Cool and grind to a fine powder. Grind fried onions with yogurt to a paste. Heat ghee in an aluminium lagan. Add caraway seeds and stir. Add garlic paste and ginger paste, cover and cook for a minute.

Step 2

Add keema and sauté on high heat. Add salt and stir. Cover and cook for 5 minutes. Add coriander powder, cumin powder and red chilli powder and mix. Again cover and cook. Add fried onion paste to the keema and mix well. If the mixture becomes too dry, add a little water and cook. Keep coal pieces on a flame. Add the poppy seed paste to the keema and mix. Add a little water, cover and cook. Add coriander leaves and mint leaves and mix well.

Step 3

Cover and continue to cook. Add lemon juice and stir. Add the spice powder and mix and cook. Keep the red hot coal pieces in a small steel bowl and keep the bowl in the centre of the keema mixture. Drizzle a little oil over and cover the pan immediately for about 30 seconds. Open the lid and remove the bowl. Stir the keema well and add saffron milk and mix. Cover and cook till the keema is completely done. Serve hot.

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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.