Kitchen Recipe Collection
Indian Keema Curry (Minced Meat)
A robust, spicy curry made with minced meat (lamb, mutton, or chicken) and sweet green peas, cooked with a heavy hand of aromatics.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- minced meat (keema)
- green peas (matar)
- onions
- tomatoes
- ginger-garlic
- green chilies
- coriander powder
- cumin powder
- garam masala
- whole spices (cloves, cinnamon, cardamom)
- oil/ghee
Equipment
- Heavy-bottomed pan or wok
Instructions
- 1
Heat Fat
Heat oil or ghee in a heavy pan. Add whole spices (bay leaf, cloves, cinnamon, green cardamom) and let them crackle.
- 2
Sauté Onions
Add finely chopped onions. Sauté patiently until they are dark golden brown.
- 3
Add Aromatics
Add a generous amount of freshly crushed ginger and garlic. Sauté for 2 minutes.
- 4
Add Keema (Mince)
Add the raw minced meat. Turn the heat to high.
- 5
Bhunao (Stir-fry)
Stir-fry the meat vigorously, breaking up any lumps with your spatula. Cook until the meat changes color entirely and its juices evaporate.
- 6
Add Tomatoes
Add finely chopped tomatoes, slit green chilies, and salt. Cook until the tomatoes are mushy.
- 7
Spice the Curry
Add turmeric, coriander powder, cumin powder, and red chili powder. Sauté well until the oil starts separating from the masala.
- 8
Simmer
Add half a cup of hot water. Cover the pan and let it simmer on medium-low heat for 15-20 minutes until the meat is tender.
- 9
Add Peas
Add fresh or frozen green peas. Stir them into the meat.
- 10
Final Cooking
Cook uncovered for another 5-7 minutes. The peas should be cooked, and the gravy should be thick and clingy, not soupy.
- 11
Add Finishing Spices
Sprinkle a generous amount of garam masala and a squeeze of fresh lemon juice.
- 12
Garnish and Serve
Garnish heavily with chopped coriander and ginger juliennes. Serve hot with buttered Pav (bread rolls), Parathas, or Naan.
Cooking Tips
- The 'Bhunao' step is critical. You must fry the raw mince with the onions vigorously to remove the raw meaty smell before adding tomatoes or water.
- Do not add too much water; Keema should be a semi-dry, thick curry.
Variations
- Keema Pav: A street-food classic where the spicy mince is scooped up with butter-toasted bread rolls (Pav).
Chef's Notes & Storage
- A versatile dish that also serves as the traditional stuffing for Samosas and Keema Parathas.
Nutrition Estimate
410 calories · 34g protein · 14g carbs · 24g fat · 4g fiber per serving
