Special Mutton Keema Masala is a beloved classic that never fails to impress. Bold, aromatic, and meaty — it’s perfect for any occasion where you want something heartwarming and truly Indian.
🌟 IntroductionIf you love bold Indian spices and the satisfying richness of minced meat, then Special Mutton Keema Masala is your perfect comfort food. This traditional Indian dish made with minced mutton, whole spices, and aromatic masala is deeply satisfying and full of intense flavor. It’s ideal for lunch, dinner, or even festive gatherings.
Servings: 4
Cost: 200
Ingredients
For the Keema:
- 500 g mutton keema minced mutton
- 2 tbsp oil or ghee
- 1 tbsp butter optional for richness
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies slit
- 1 tsp cumin seeds
- 1 bay leaf 2 cloves, 1-inch cinnamon stick
- 1 tsp turmeric powder
- 1½ tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp black pepper powder
- Salt to taste
- ½ cup fresh curd or thick yogurt
- Fresh coriander leaves chopped
- 1 tbsp kasuri methi crushed
- Juice of ½ lemon
Instructions
Step 1: Sauté the Base
- Heat oil and butter in a pan. Add cumin seeds, bay leaf, cloves, and cinnamon.
- Add chopped onions and sauté until golden brown.
- Mix in green chilies and ginger-garlic paste. Cook until raw smell disappears.
Step 2: Add Tomatoes & Spices
- Stir in chopped tomatoes and cook until mushy and oil starts to separate.
- Add turmeric, red chili powder, coriander powder, salt, and black pepper.
Step 3: Add Keema
- Add the mutton keema and sauté on high heat for 5–7 minutes.
- Stir constantly to break lumps and mix with masala.
Step 4: Simmer
- Add curd, mix well, and let it cook on medium heat for 15–20 minutes.
- Stir occasionally. Add a splash of water if it gets too dry.
Step 5: Finish
- Add garam masala, kasuri methi, and lemon juice.
- Cook for 5 more minutes until oil separates and keema is fully cooked.
- Garnish with coriander leaves.
🍽 Serving Suggestions
- Serve with hot chapati, naan, or tandoori roti
- Great with steamed basmati rice or jeera rice
- Serve with sliced onions, lemon wedges, and green chutney on the side
- Also makes a great filling for keema pav, keema paratha, or even keema samosas
💪 Why You’ll Love It:
✅ Packed with traditional Indian flavors
✅ Protein-rich and filling
✅ Great for meal prep — tastes even better the next day
✅ Customizable spice levels
💡 Pro Tips:
- Marinate the keema with salt, turmeric, and lemon juice for 30 minutes for extra flavor
- Add green peas or chopped potatoes for variation
- A little butter or ghee at the end enhances richness