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

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

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Ingredients

  • 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

Method

  • 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
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