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Mutton Keema

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Kheema or Kothu Kari minced meat can be used in many ways. This recipe is a good accompaniment to bread, Buns or Bhajis. If you use tender lamb mince, don't over cook. The texture of the Kheema is important. Traditional Mutton Kheema is spicy and hot. Recipes using Minced meat always popular throughout India - the Moghalai Shammi Kabab, Sheek Kabab, mutton samosa and mutton Kola urundai (meat balls) to name a few. You can substitute ground beef if you want firmer texture. But adjust the cooking time accordingly.

We have given the ingredients for a modestly hot dish. Add or lower as per your taste.


Minced meat - 150 grams
Onion (medium size) - 1
Tomato (small) - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - ¼ tsp
Chilli powder - 1 tbsp
Ground pepper - 1 tsp
Coriander powder - 2 tsp
Oil - 3 tsp
Salt to taste.


  • Heat oil in a kadai or pan. Transfer finely chopped onions.

  • Stir-fry, add ginger and garlic paste.

  • Wait for onion to turn brown and then add finely chopped tomato pieces.

  • Let the tomato turn soft. Add turmeric powder, chili powder, pepper and coriander powder. Mix well.

  • Wait for few minutes. Transfer minced meat.

  • Add ½ a glass of water and close the vessel with a tight lid.

  • Cook on a low flame. Occasionally open lid and stir the contents slowly.

  • In less than 15 minutes, the minced meat should be cooked.

  • If gravy is required, stop cooking. Sprinkle coriander leaves before serving.

  • If dry minced meat is required, allow it cook till the water is completely absorbed. Sprinkle finely chopped coriander leaves before serving.

  • Minced meat gravy or dry can be served with rice or roti.

South Indian Recipes - Mutton Keema