If you’re craving something rich, spicy, and super satisfying, Mutton Kheema Curry hits all the right notes. Perfect with pav, rice, or even layered in a wrap. Come- here I’ll show you how to make Indian Kheema Curry.
🧄 Ingredients
For the Curry:
- 500g mutton kheema (minced goat meat)
- 2 tbsp oil or ghee
- 1 large onion (finely chopped)
- 2 tomatoes (chopped)
- 2 green chilies (slit or chopped)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt to taste
- Water as needed
- Fresh coriander (chopped)
Optional Add-ins:
- 1 boiled potato (cubed)
- 1/4 cup green peas (for a classic Mumbai touch)
- Juice of half a lime
🍳 Method
1. Sauté the Base
Heat oil in a heavy-bottomed pan. Add chopped onions and sauté until golden brown. Add green chilies and ginger-garlic paste. Cook until the raw smell fades.
2. Cook the Tomatoes
Add the chopped tomatoes and cook down until soft and oily. Add turmeric, chili, coriander, cumin powders — mix well until the masala releases oil.
3. Add the Kheema
Drop in the mutton mince and break it up with a spoon. Sear it with the masala for 5–7 minutes so it soaks in all that flavor.
4. Simmer It Slow
Add a splash of water, cover, and cook on low for 15–20 minutes. Add peas or boiled potatoes if using. Adjust salt.
5. Finish With Garam Masala
Once the kheema is tender and cooked through, stir in garam masala and chopped coriander. Optional: squeeze in lime juice before serving.
🍽️ Serving Ideas
- Serve with buttered pav or toasted bread for a Mumbai-style kheema pav experience.
- Goes great with jeera rice or plain rotis.
- Use as a filling for wraps, samosas, or stuffed parathas.