Keema, or minced mutton curry, is a hearty North Indian dish that showcases the rich, comforting flavors of ground meat cooked with spices, onions, tomatoes, and herbs. Whether served with naan, pav, or rice, Keema is a satisfying one-pot dish that’s both comforting and versatile.
Traditionally made with mutton (goat or lamb), this dish is deeply rooted in the kitchens of North India and Pakistan. Its name, derived from the Persian word “qeymeh,” refers to minced or finely chopped meat, and over the years, it has become a staple in Mughlai, Awadhi, and Punjabi cuisines.
Keema, also spelled qeema, is a beloved dish in Indian, Pakistani, and Bangladeshi cuisine, known for its rich flavor, deep spices, and comforting texture. Derived from the Turkish word “qıyma,” meaning minced meat, keema traditionally refers to a curry made from finely minced mutton (goat meat) slow-cooked with onions, tomatoes, ginger-garlic paste, and a carefully layered blend of aromatic spices.
Over generations, Keema (Minced Mutton Curry) has become a staple across homes and restaurants, served as both an everyday meal and a special weekend indulgence. It can be enjoyed in a variety of ways—paired with rice, roti, naan, pav (bread rolls), or even as a stuffing in samosas and parathas. With its versatility, cultural depth, and robust flavors, keema remains a timeless dish that speaks to the heart of South Asian culinary tradition.
The beauty of Keema (Minced Mutton Curry) lies in its adaptability. Every household has its own version, passed down through generations, often with slight tweaks to suit regional tastes or family preferences. In North India, for example, the keema might be rich with garam masala, whole spices, and a deep onion-tomato base, while in Hyderabad, keema is sometimes infused with dried coconut, poppy seeds, or even paired with green peas and mint for a refreshing contrast. In Kolkata, keema often appears as part of Mughlai-style meals with influences from Awadhi cuisine, while in Mumbai, it’s famously served with soft, buttered pav as “Keema Pav”—a street food favorite with a cult following.
The core ingredients in a traditional Keema (Minced Mutton Curry) include minced mutton (though beef, chicken, or lamb are sometimes substituted), onions, tomatoes, green chilies, and a blend of ground and whole spices like cumin, coriander, turmeric, cinnamon, and cloves. The dish begins with a base of sautéed onions, garlic, and ginger, slowly browned to build a sweet and savory depth.
Tomatoes add acidity and body, while the meat absorbs the masala as it cooks down, becoming tender, flavorful, and aromatic. Many cooks finish the dish with a touch of garam masala and a squeeze of lime juice for brightness, or garnish it with fresh coriander and green chilies for extra zing. The end result is a hearty, bold, and comforting curry that is as satisfying as it is deeply flavorful.
While traditionally made with mutton, keema can also be easily adapted to suit various dietary preferences. Chicken keema is lighter and cooks faster, while vegetarian versions made with soya granules or lentils offer plant-based alternatives that still carry the essence of the dish. For those watching fat content, leaner cuts or pressure-cooking techniques can be used without sacrificing flavor. Whether you’re looking for a protein-rich dinner or a spicy filling for flatbreads or puff pastry, keema is an incredibly versatile recipe to have in your repertoire.
Beyond its taste and nutrition, Keema (Minced Mutton Curry) holds emotional significance for many families. It’s a dish that brings people together—whether served at a festive gathering during Eid or cooked as a warm, spicy dinner on a cold night. The wafting aroma of keema cooking on the stove evokes memories of home, heritage, and shared meals.
In many South Asian homes, it is also considered a “Sunday special,” made with care and served with hot rotis and raita, often followed by a leisurely nap or chai. Its popularity has even crossed borders, with Indian and Pakistani restaurants around the world featuring keema in various forms—from keema naan to keema biryani and even keema tacos in fusion cuisine.
What makes (Minced Mutton Curry) truly remarkable is how it transforms humble ingredients into something luxurious, comforting, and deeply satisfying. It’s a celebration of flavor, patience, and tradition—a dish that rewards slow cooking and delivers bold results. Whether you’re a seasoned cook or a beginner looking for a foolproof, high-reward recipe, keema offers the perfect blend of simplicity and depth. Its flavors improve as it rests, making it ideal for meal prep, batch cooking, or next-day leftovers that taste even better.
In today’s modern kitchens, where time and convenience often dictate what we cook, keema stands out as a dish that reminds us of the richness of traditional home cooking. With just a few ingredients and some basic spices, you can create a dish that’s packed with flavor, history, and comfort. So whether you enjoy it with buttered naan, steamed basmati rice, or tucked into a warm paratha, Keema (Minced Mutton Curry) is sure to become a favorite at your table—just as it has been at countless tables for generations.
This guide will walk you through how to make a classic North Indian-style Keema at home with step-by-step instructions, helpful tips, variations, and serving suggestions.
What is Keema?
Keema is a spiced ground meat curry often made with minced mutton, though versions with chicken, beef, or soy mince (for vegetarians) are also popular. The dish usually combines a base of onions, tomatoes, ginger-garlic paste, and a blend of aromatic spices. Depending on the region, it can be dry or have a rich gravy.
Keema, also spelled “qeema,” is a traditional South Asian dish made with minced meat—most commonly mutton (goat meat), but also lamb, beef, or chicken—cooked with onions, tomatoes, ginger, garlic, and a rich blend of Indian spices. The word “keema” originates from the Turkish word qıyma, meaning minced or ground meat, and it has traveled through Central Asia and Persia into the Indian subcontinent, where it has become a staple in many regional cuisines.
In Indian households, (Minced Mutton Curry) is especially popular for its bold, hearty flavors and adaptability. It’s commonly served as a comforting home-cooked meal, a festive dish during special occasions, or a flavorful street food offering. Whether enjoyed with rice, roti, naan, or pav (bread rolls), keema delivers a satisfying and delicious eating experience.
The core of (Minced Mutton Curry) is the marinated or plain minced meat, slow-cooked in a base of sautéed onions and tomatoes, infused with spices like turmeric, cumin, coriander, garam masala, cinnamon, and red chili powder. Ginger-garlic paste is often used to add pungency and depth. The result is a thick, spiced meat curry that can range from dry and crumbly to rich and saucy, depending on personal preferences and regional styles. Some versions include green peas, potatoes, or even boiled eggs, while others may be made richer with yogurt or cream. The texture of the keema—tender yet meaty—is what makes it so appealing, especially when served with soft breads or fluffy basmati rice.
Keema is not only delicious but also incredibly versatile. It can be eaten as a standalone curry, used as a stuffing for samosas or parathas, layered into biryanis, or served with toasted buns as “keema pav,” a Mumbai street food classic. In modern cooking, keema is also adapted into fusion dishes like keema tacos, keema pasta, or keema-filled puff pastries, reflecting its global appeal. Vegetarian versions made with soy granules or lentils are also gaining popularity, offering similar texture and flavor for plant-based diets.
Apart from its taste, (Minced Mutton Curry) holds cultural and emotional value. It is often associated with family gatherings, Sunday lunches, and festive meals during Eid or other celebrations. Many people recall the nostalgic aroma of keema being slow-cooked in their family kitchens, served hot with fresh rotis and a side of raita or salad. Its rich flavor and warmth make it the ultimate comfort food in many Indian homes.
In summary, (Minced Mutton Curry) is much more than just minced meat cooked in spices—it is a flavorful, aromatic, and comforting dish that reflects the depth of South Asian culinary heritage. With its robust taste, easy customization, and strong cultural roots, keema remains a cherished favorite across generations and continues to win hearts around the world.
In North India, it’s typically served as a main course with Indian breads or as a stuffing in parathas, samosas, or keema naan.
Ingredients
Main Ingredients:
- 500 grams minced mutton (goat or lamb)
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped or pureed
- 2 tablespoons oil or ghee
- 1.5 teaspoons ginger-garlic paste
- 1–2 green chilies, slit
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- Salt to taste
- 1 cup water (adjust as needed)
Optional Ingredients:
- 1/4 teaspoon crushed kasuri methi (dry fenugreek leaves)
- 1/4 cup green peas or boiled potatoes (for variation)
Garnish:
- Fresh coriander leaves
- Sliced onions
- Lemon wedges
Why Keema Works So Well
Keema’s texture allows the spices and masala to coat each granule of meat, creating deep layers of flavor. Cooking it slowly allows the fat and juices from the meat to infuse the gravy. It is easy to customize with vegetables, adjust the spice level, or cook to your preferred consistency — whether semi-dry or with a rich curry base.
Pro Tips Before You Start
- Use fresh minced mutton with some fat for the best flavor and texture.
- Always sauté onions until golden for a well-developed base.
- Do not add water early; let the meat cook in its own juices first.
- Use ghee for a richer flavor, especially in festive preparations.
- Let the keema rest for 10 minutes before serving to enhance the taste.
Step-by-Step Keema Recipe
Step 1: Prep the Ingredients
Chop onions and tomatoes. Clean and rinse minced mutton under running water, drain well.
Step 2: Sauté Onions
Heat oil or ghee in a deep pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown.
Step 3: Add Ginger-Garlic and Chilies
Stir in the ginger-garlic paste and green chilies. Cook for 1–2 minutes until raw smell disappears.
Step 4: Build the Masala
Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until the oil begins to separate and the masala thickens.
Step 5: Add the Keema
Add the minced mutton and mix thoroughly. Cook on medium-high heat until it changes color and starts releasing its own fat and juices.
Step 6: Simmer
Add 1 cup of water, reduce the heat, cover, and let it cook for 20–25 minutes, stirring occasionally. Add peas or potatoes if using.
Step 7: Finish the Dish
Once the meat is tender and the gravy has thickened, add garam masala and kasuri methi. Cook uncovered for 3–5 minutes on high heat if you want a drier consistency.
Step 8: Garnish and Serve
Turn off the heat. Garnish with fresh coriander leaves, and serve hot.
Watch the Video Tutorial
Prefer to watch step-by-step? Here’s a video that walks you through the process of making Keema:
➡️ Watch Keema Video Tutorial
Serving Suggestions
- Best served with tandoori roti, naan, or plain paratha
- Pairs well with jeera rice or steamed basmati rice
- Excellent as a filling for pav, stuffed parathas, or wraps
Regional Variations
Punjabi Keema
Often uses ghee, with a richer masala and peas or potatoes added.
Awadhi Keema
More aromatic and spiced with whole garam masala and sometimes saffron or kewra.
Street-Style Keema Pav (Mumbai)
A spicier, more buttery version often served with toasted buns and garnished with chopped onions and lime.
Nutritional Info (per serving, approx.)
- Calories: 320
- Protein: 25g
- Fat: 18g
- Carbohydrates: 8g
- Gluten-free
Extended FAQs
Q: Can I use chicken keema instead of mutton?
Yes, chicken keema works well and cooks faster. Reduce water and cooking time.
Q: Can I make it ahead of time?
Absolutely. It actually tastes better the next day as the flavors develop further.
Q: How do I make it spicier?
Increase red chili powder, or add finely chopped green chilies toward the end.
Q: Can I make a dry version?
Yes, simply cook off all the water at the end until the oil separates and keema is dry.
Q: Is it freezer-friendly?
Yes. Store in freezer-safe containers for up to one month. Thaw and reheat with a splash of water.
Storage and Reheating
- Store in the refrigerator for up to 3 days in an airtight container.
- Reheat on the stove with a little water to loosen the gravy.
- Avoid microwaving repeatedly as it can dry out the meat.
Conclusion
Keema Curry is a shining example of how simple ingredients can come together to create something deeply flavorful and satisfying. With its adaptable recipe and bold North Indian flavors, it’s a dish that deserves a place in every home cook’s rotation.
Whether served as a weeknight dinner or a festive treat, this traditional minced mutton curry promises rich taste and comfort in every bite. Prepare it with care, and it will become a staple on your table.
