Mutton Kheema
A hearty and flavorful North Indian curry made with finely minced mutton and green peas, simmered in a rich blend of aromatic spices. Perfect with soft pav or fresh rotis, this dish is a true comfort food classic.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Temper Whole Spices
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Once the ghee is hot, add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods.
- d.Sauté for 30-40 seconds until the spices become fragrant and sizzle.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the finely chopped onions to the pan. Sauté on medium heat for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the curry.
- c.Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala Base
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
- c.Add the chopped tomatoes and salt. Mix well. Cover the pan and cook for 5-7 minutes, until the tomatoes break down completely and oil starts to separate from the masala.
- 4
Step 4
- a.Brown the Mutton Kheema (Bhunao)
- b.Add the minced mutton to the pan. Increase the heat to high.
- c.Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. The kheema will release water first; continue cooking until the water evaporates and the mince is well-browned. This 'bhunao' process is key to developing a deep, savory flavor.
- 5
Step 5
- a.Simmer the Curry
- b.Stir in the green peas. Add 1 cup of hot water and mix everything thoroughly, scraping the bottom of the pan.
- c.Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the mutton is tender and the gravy has thickened to your desired consistency.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Let the kheema rest for 10 minutes before serving to allow the flavors to meld. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton kheema with a bit of fat (around 20%).
- 2Properly browning the onions to a deep golden color is crucial for the rich taste and color of the final dish.
- 3Don't skip the 'bhunao' step of browning the kheema on high heat; it is essential for developing deep, savory flavors.
- 4To save time, you can cook the kheema in a pressure cooker. After browning the kheema (Step 4), add water and pressure cook for 2-3 whistles.
- 5For a richer, creamier version, you can add 2-3 tablespoons of beaten yogurt along with the tomatoes.
- 6This dish pairs wonderfully with soft pav (bread rolls), roti, naan, or even plain steamed rice.
Adapt it for your goals.
Aloo Kheema
Add one medium-sized potato, peeled and diced, along with the green peas and simmer until tender.
Vegetarian KheemaVegetarian Kheema
Replace mutton with 2 cups of soya granules (soaked in hot water and squeezed) or 400g of crumbled paneer. Adjust cooking times accordingly.
Chicken KheemaChicken Kheema
Substitute mutton with minced chicken. The simmering time will be shorter, around 10-12 minutes.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala at the end.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Boosts Immunity
Mutton is a good source of zinc, a mineral that plays a vital role in a healthy immune system. Spices like turmeric and ginger also have anti-inflammatory and immune-boosting properties.
Provides Essential B-Vitamins
Rich in B-vitamins, particularly Vitamin B12 and Niacin (B3), which are vital for energy metabolism, nervous system function, and maintaining healthy skin.
Frequently asked questions
One serving of this Mutton Kheema (approximately 1 cup or 220g) contains an estimated 450-500 calories. This can vary based on the fat content of the mutton and the amount of ghee used.