Try this mutton keema, then check out our turkey keema curry, keema pav, keema pie and more easy Indian recipes.


  • 4 tbsp vegetable oil
  • 2 green cardamom pods
  • 2½cm piece cassia bark
  • 2 dried red chillies
  • 2 small Indian bay leaves
  • 1 medium onion, finely chopped
  • ½ tsp garlic paste
  • 1 tsp ginger paste
  • 500g mutton or lamb mince
  • 1 tsp ground coriander
  • ½ tsp whole cumin seeds, toasted and crushed
  • ¼ tsp chilli powder
  • ½ tsp ground turmeric
  • 1 tbsp tomato purée
  • 1 tbsp lemon juice
  • mint leaves, to serve


  • STEP 1

    Heat the oil in a non-stick pan over a medium-high heat and briefly toast the cardamom pods, cassia bark, dried chillies and bay leaves. Immediately add the onion and cook for 1 minute, stirring, then add the garlic and ginger pastes and cook for a further minute.

  • STEP 2

    Add the mutton or lamb, breaking up any clumps with a wooden spoon. Sprinkle in the ground coriander, cumin seeds, chilli powder and turmeric. Cook, uncovered, until all the liquid from the mince has evaporated. Add 100ml of just-boiled water, the tomato purée and ¾ tsp of salt, and stir everything together.

  • STEP 3

    Bring the mixture to the boil, then cover with a lid and simmer for 15 minutes. Uncover and continue to cook over a medium-high heat until almost all the liquid has been reduced. Remove from the heat, stir in the lemon juice and scatter with the mint before serving.

*This recipe is gluten-free according to industry standards

Also check out our lamb curry recipes

Mutton curry



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