A mutton curry with mint leaves on top

Mutton keema

  • Serves 4 as a main or 6 as a side
  • Easy

Make the most of mutton mince by adding cardamom, Indian bay leaves and cumin seeds to the mix. This recipe comes from Asma Khan of Darjeeling Express


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



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

Nutritional Information

  • Kcals 380
  • Fat 28.5g
  • Saturates 8.6g
  • Carbs 4.5g
  • Sugars 3.1g
  • Fibre 2.3g
  • Protein 25.1g
  • Salt 1.2g