Mutton/ Lamb Keema masala

My all time favorite to go with rice/ chappati, a common south-indian dish and this is one of the simplest dish to cook and I make this quite often at home. If there are left-overs, usually that doesn't happen, I spread it with break and have. Here in London its like Mini- India we have meat shops like how we have back in India, which makes my job simple. Mom used to make this quite frequently at home to pair with rasam and white rice. Now lets go to the recipe...

Cooking time ~ 25-30 mins
Serves ~ 2
Serve with ~ rice, chappthi, parotta, bread


Mutton/ Lamb mince - 300 gms (wasted and drained)
Onion - 1 large finely chopped
Tomato - 1 large finely chopped
Peas - handful (optional)
Ginger garlic paste - 2 tsp
Green chilli - 2 slit in the center
Cinnomon stick - 1 (1 inch size)
Cardamom - 2 pods
Elaichi - 2 pods
Bay leaf - 1
Red chilli powder - 2 tsp (according to spice tolerance)
Corriander powder - 4 tsp
Jeera powder - 1/2 tsp
Garam masala - 1 tsp
Oil (sunflower) - 2-3 tsp
Salt (as per taste)


  • In a hot pan, add oil, once its hot add the whole spices and let the aroma release. 
  • Add in chopped onions and let it sweat, once its cooked add tomatoes and let it cook with a covered lid.
  • Add the ginger garlic paste, once the raw smell goes, include the masala powders and give it a good stir.
  • Now add the peas and keema, add little water if required and let it cook for 15 mins, stirring occasionally 
  • Serve with hot rice/ chappathi. Enjoy!

Tips & Tricks 

  • Always clean the keema with cold water and strain it with a sieve
  • You could use potatoes or peas to this dish 

1 comment:

  1. I am bookmarking this one priya though I am a pure non-veg my hubby is non-veg so I have been searching a nice recipe like this and I am glad I found IT IN YOUR SITE.


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Priya Ranjit

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