Everyday Kitchen

Indian · Dinner

Mutton keema

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Cook minced mutton with peas, tomato and spices. Break up the mince early so the sauce has an even texture.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mutton keema
The source calls this keema and rice; it does not establish the meat variety. Rice is an accompaniment in the photo, not part of this draft. This is a representative photograph, not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Meat

Sauce

Finish

Equipment

Wide pan with lid; spoon; knife; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the base · About 8 min

  1. Heat 30 ml neutral oil. Cook 180 g onion, chopped for 6–7 minutes; add 15 g ginger-garlic paste and stir for 1 minute.

Brown the mince

  1. Add 650 g minced mutton, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp chili powder, ¾ tsp salt. Cook for 7–8 minutes, breaking up clumps with a spoon.

Simmer · About 15 min

  1. Add 250 g tomatoes, chopped, 150 ml water, 120 g peas. Cover and simmer for 12–15 minutes; stir halfway.

    Check: Minced mutton must reach 71°C / 160°F. The peas should be tender.

Finish · About 3 min

  1. Add 1 tsp garam masala, 15 g coriander leaves. Simmer uncovered for 2–3 minutes until the sauce clings to the mince.

Tips

  • Use a spoon to break large clumps before they set.
  • Reduce the sauce if using keema as a filling.

Substitutions

  • Use minced lamb or beef; keep the 71°C / 160°F check.
  • Replace peas with small diced green beans.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Chop vegetables one day ahead.
  • Cook keema ahead; chill promptly and reheat thoroughly.

FAQ

Can I use frozen mince?

Thaw it safely in the fridge before cooking so it breaks up evenly.

Why is the mince grey?

An overcrowded pan steams meat. Use a wide pan and let moisture evaporate.

Can I omit peas?

Yes. The cooking time remains similar; reduce water slightly if the sauce is thin.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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