Keema Curry - One-Pan Mutton Kheema Masala Recipe
If you’re craving something spicy, hearty, and deeply satisfying, this Keema Curry (Ground Mutton Curry | Kheema Masala) is just what you need. It’s an easy one-pan meal made with ground mutton (lamb), simmered in a rich tomato and yogurt masala, and infused with traditional Indian spices.
Print
Pin
Servings: 4 Persons
Calories: 360kcal
Ingredients
- 1 tablespoon Oil
- ½ cup Onion chopped
- 1 teaspoon Ginger Garlic Paste
- 100 gms Mutton Keema Ground meat of mutton/lamb, substitute: Beef keema
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Black Pepper Powder
- 1 teaspoon Tomato Paste
- 1 cup Tomato Chopped
- Cilantro / Fresh Coriander for Garnish
Instructions
Sauté the Base
- Heat oil in a deep pan over medium heat.
- Add the chopped onions and sauté until they turn light golden brown.
- This step builds the flavor foundation for the curry.
Add Ginger and Garlic
- Add the ginger-garlic paste and stir for a few seconds until fragrant.
- It should blend well with the onions without burning.
Cook the Ground Meat
- Now add the mutton (or beef) mince and cook on high heat. Stir continuously until the meat changes color and separates — this helps it cook evenly and prevents clumping.
Season and Build Flavor
- Sprinkle in the salt, red chili powder, turmeric, and coriander powder.
- Mix well so the spices coat the meat evenly and lose their raw aroma.
Add Yogurt and Tomatoes
- Add yogurt, chopped tomatoes (without skin), and tomato paste.
- Stir well until everything combines into a smooth, rich mixture.
- Continue cooking for about 5 minutes to let the flavors develop and the curry thicken.
Add Water and Simmer
- Sprinkle garam masala and black pepper, then pour in a little water to create your desired curry consistency.
- Mix well, cover the pan, and let it simmer on low-medium heat for 20–25 minutes until the oil separates from the masala and the meat is tender.
Garnish and Serve
- Once done, garnish generously with fresh green coriander (cilantro) and serve hot with naan, roti, or steamed basmati rice.
Video
Notes
- Use fresh ground meat: Always go for freshly minced mutton, lamb, or beef. The texture and flavor of the curry depend heavily on the freshness of the meat.
- Don’t skip browning the onions: Take your time sautéing onions on medium heat until it changes the color. Don't make the brown onions — this gives your curry its deep, rich flavor.
- Cook the mince properly: Sear the meat well on high heat before adding any liquids. This step helps to enhance the natural flavor of the meat and prevent a boiled taste.
- Yogurt makes it creamy: Whisk the yogurt before adding to the pan, and keep stirring to avoid curdling. It adds a smooth, silky texture to the curry.
- Simmer for depth: Slow cooking for at least 20–25 minutes allows all the spices to blend beautifully and the oil to separate — a sign your curry is perfectly cooked.
- Balance the heat: Adjust chili powder to your liking — you can make it mild or spicy depending on your preference.
- Enhance with garam masala at the end: Add garam masala just before turning off the flame to lock in its aroma and flavor.
- Rest before serving: Let the curry sit for 10–15 minutes before serving — this allows the flavors to settle and taste even better.
Nutrition
Serving: 100g | Calories: 360kcal
