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keema recipe

Keema Recipe

A classic Indian minced meat curry made with mutton or chicken, aromatic spices, and a rich tomato-onion base. Perfect with naan, roti, or rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Indian
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Heavy-bottomed pan
  • 1 Spatula
  • 1 Chopping board
  • 1 Knife
  • 2 Measuring spoons

Ingredients
  

  • 500 g Minced Mutton or Chicken
  • 2 Onions finely chopped
  • 2 Tomatoes chopped
  • 6 cloves Garlic minced
  • 1 inch : Ginger minced
  • 2 Green Chilies chopped
  • ½ cup Peas optional
  • 1 Potato diced (optional)
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Seeds
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 1 tsp Salt
  • 3 tbsp Oil or Ghee
  • 2 tbsp Coriander Leaves

Instructions
 

  • Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
  • Add finely chopped onions and sauté until they turn golden brown. This forms a rich base for the curry.
  • Stir in minced garlic, ginger, and green chilies, cooking for a minute until aromatic.
  • Add chopped tomatoes and cook until they soften and release their juices, forming a thick sauce.
  • Mix in coriander powder, turmeric powder, red chili powder, and a pinch of salt. Cook the spices for a minute to bring out their flavor.
  • Add the minced mutton or chicken to the pan. Cook on medium heat, breaking up lumps with a spatula, until the meat is browned and no longer pink.
  • Pour in a little water if needed, cover the pan, and let the keema simmer for 15–20 minutes until fully cooked and tender.
  • You can add peas or diced potatoes and cook for another 5–7 minutes until the vegetables are tender.
  • Sprinkle garam masala over the curry and stir well. Adjust salt and spice according to taste.
  • Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.

Notes

  • Adjust the green chilies and red chili powder in to control spice level.
  • Breaking up the minced meat while cooking keema curry ensures even browning.
  • Peas and potatoes are optional ingredients but it make the curry more healthy.
  • You can easily store leftover curry in the fridge for up to 2 days.
  • Fresh coriander leaves enhance the flavor when added just before serving.
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