How to make Mutton Keema Curry -

Mutton on the bone and mutton mince cooked in a highly flavourful coconut paste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Mutton mince (keema) (मटन का कीमा)

Cuisine : Indian

Course : Main Course Mutton

For more recipes related to Mutton Keema Curry checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Dehati Mutton - SK Khazana Mixed Grill Sizzler Malvani Mutton Andhra Style Mutton Curry

Mutton Keema Curry

Mutton Keema Curry 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 : 41-50 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mutton Keema Curry Recipe

  • Mutton cut into 1 inch pieces on the bone 750 grams

  • Mutton mince (keema) 250 grams

  • Fresh coriander leaves chopped 1/2 cup

  • Fresh mint leaves 1/4 cup

  • Green chillies 2

  • Ginger roughly chopped 1/2 inch

  • Garlic 8-10 cloves

  • Cinnamon 1/2 inch

  • Coriander seeds 2 tablespoon

  • Fennel seeds (saunf) 1 teaspoon

  • Fresh coconut scraped 3 tablespoons

  • Dried coconut grated 2 tablespoons

  • Bay leaves 2

  • Green cardamoms 2

  • Nutmeg a small pi

  • Star anise 1/2

  • Cloves 4-5

  • Black peppercorns 14-16

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Poppy seeds (khuskhus) 1 tablespoon

  • Cashewnuts 5-6

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Medium onions finely chopped 2

  • Large tomato grated 1

  • Fresh coriander sprigs to garnish

  • Pav or steamed rice to serve


Step 1

Put coriander leaves in a blender jar, add mint leaves, green chillies, ginger. garlic, cinnamon stick, coriander seeds, fennel seeds, fresh coconut, dried coconut, 1 bay leaf, green cardamoms, nutmeg, star anise, cloves, 8-10 black peppercorns, caraway seeds, poppy seeds, cashewnuts and sufficient water and grind to a fine paste.

Step 2

Take mutton pieces in a bowl, add mutton keema, red chilli powder, turmeric powder, salt and the ground paste nand mix well. Set aside to marinate for 30 minutes.

Step 3

Heat oil in a non-stick deep bottom pan, Add remaining bay leaf, black peppercorns and onion, mix and sauté till onion turns golden brown.

Step 4

Add tomato, mix well and saute on high heat till tomato turns pulpy. Add the marinated mutton and sear on high heat for 5-6 minutes.

Step 5

Add 2 cups of water, mix well and let the mixture come to a boil. Cover and cook for 35-40 minutes or till mutton is completely cooked.

Step 6

Transfer into a serving bowl, garnish with coriander sprigs and 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.