A mutton curry with mint leaves on top

Mutton keema

Name: Mutton keema
Total time: 40 min
Yield: Serves 4 as a main or 6 as a side
Cuisine: Indian
Ingredients: 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

Asma Khan

Published: March 24, 2021 at 11:11 AM

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Serves 4 as a main or 6 as a side

Easy

Total time: 40 mins

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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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this mutton keema, then check out our turkey keema curry, keema pav, keema pie, venison keema curry and more easy Indian recipes. Also try our slow-cooked mutton curry and more mutton recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal380
fat28.5g
saturates8.6g
carbs4.5g
sugars3.1g
fibre2.3g
protein25.1g
salt1.2g

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

Authors

Asma Khan at Darjeeling Express

Asma Khan

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