Minced mutton kheema

    1 hour 15 min

    Minced mutton is perfect for this spicy Indian curry dish but it will work with lamb or beef, too. Remove the cinnamon stick and cardamon pods before serving, or warm your guests! Serve with extra yogurt and freshly chopped coriander.

    29 people made this

    Serves: 6 

    • 500g mutton or lamb mince
    • 1 tablespoon ginger paste, freshly ground
    • 1 tablespoon garlic paste, freshly ground
    • chilli powder, to taste
    • 1 tablespoon oil
    • 2 cardamom pods
    • 2 cloves
    • 1 cinnamon stick
    • 1/4 teaspoon shahjeera or caraway seeds
    • 200g chopped tomatoes
    • 1 small onion, finely chopped
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon garam masala
    • 1 or 2 tablespoon plain yoghurt
    • salt to taste
    • freshly chopped coriander

    Prep:15min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr15min 

    1. Place half of the ginger, garlic and chilli powder in a bowl. Mix in the mutton mince and marinade for 30 minutes.
    2. In a deep frying pan, heat the oil over medium heat; add cardmon pods, cloves, cinamon and caraway seeds. Stir well, then add onion, remaining ginger and garlic paste, turmeric and chilli powder.
    3. Add the mutton and cook for 5-10 minutes to brown the meat. Add chopped tomatoes, garam masala powder and salt, to taste. Simmer for another 15-20 minutes.
    4. Adjust the seasoning and add some yogurt and fresh coriander leaves before serving. Serve hot with chapatis or naan.

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    Reviews in English (1)


    Simple, fast and very tasty  -  18 Oct 2013