Mutton Kheema Pao
Spicy and aromatic minced mutton, slow-cooked with a blend of classic Indian spices. This Mumbai street food favorite is best enjoyed scooped up with soft, buttery pao buns for a hearty and satisfying meal.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 30 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. This step is crucial for the flavor base.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Add the finely chopped tomatoes and cook for 5-7 minutes, until they break down and become soft and pulpy.
- c.Add the powdered spices: turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook the masala for 3-4 minutes, until the oil begins to separate from the mixture.
- 3
Step 3
- a.Brown the Mutton Kheema
- b.Increase the heat to high and add the minced mutton to the pan.
- c.Using a spatula, break up any lumps and sauté for 5-7 minutes until the kheema changes color from pink to brown and is well-seared. This browning process adds significant depth of flavor.
- 4
Step 4
- a.Simmer to Perfection
- b.Pour in 1 cup of hot water, stir everything together, and bring the mixture to a boil.
- c.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 25-30 minutes. Stir every 5-7 minutes to prevent it from sticking to the bottom.
- d.The kheema is cooked when the mutton is tender and the gravy has thickened.
- 5
Step 5
- a.Finish and Garnish
- b.Remove the lid and stir in the garam masala. Cook uncovered for another 2-3 minutes until the kheema reaches a semi-dry consistency.
- c.Turn off the heat and mix in the chopped coriander leaves.
- 6
Step 6
- a.Toast the Pao
- b.Slit the pao buns horizontally, keeping one edge intact like a book.
- c.Heat butter on a tawa (griddle) over medium heat.
- d.Place the pao buns, cut-side down, on the tawa and toast for 1-2 minutes until golden brown and slightly crisp. Flip and warm the other side.
- 7
Step 7
- a.Serve Hot
- b.Serve the hot Mutton Kheema immediately with the warm, buttery pao. Garnish with extra coriander leaves and offer lemon wedges and sliced raw onions on the side.
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 freshly minced mutton with a little bit of fat rather than lean, pre-packaged mince.
- 2Properly browning the onions until golden is the secret to a deep, savory flavor base. Don't rush this step.
- 3Searing the mutton on high heat before simmering is essential for developing a rich, meaty flavor.
- 4The kheema tastes even better the next day as the flavors meld and deepen overnight.
- 5For a richer, more indulgent version, cook the entire dish in ghee instead of oil.
- 6Toasting the pao in butter is non-negotiable for an authentic street-food experience.
Adapt it for your goals.
Kheema Matar
Add 1/2 cup of fresh or frozen green peas during the last 10 minutes of simmering for the classic Kheema Matar variation.
Vegetarian VersionVegetarian Version
Replace mutton kheema with 500g of crumbled paneer, soya granules, or finely chopped mushrooms. Adjust cooking time accordingly as these cook much faster.
Spicier KheemaSpicier Kheema
Increase the amount of green chilies or use a spicier variety of red chili powder like Kashmiri or Deggi Mirch for a vibrant color and extra heat.
Creamier TextureCreamier Texture
Stir in 2 tablespoons of whisked yogurt or fresh cream at the end of cooking (with the heat off) for a richer, creamier finish.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
Boosts Immunity
The blend of spices like turmeric, ginger, and garlic contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Provides B-Vitamins
Mutton is a good source of B-vitamins, particularly B12 and B6, which are crucial for energy metabolism, brain function, and maintaining a healthy nervous system.
Frequently asked questions
One serving of Mutton Kheema (approximately 1 cup) contains around 350-450 calories, excluding the pao. Two buttered pao buns add another 200-250 calories, bringing the total to 550-700 calories per meal.