Скачать или смотреть Mutton Keema recipe By Amna Cook | Quick keema Recipe | Keema Karahi Recipe

Mutton Keema Karahi – A Spicy & Rustic Minced Meat Delight
Mutton Keema Karahi is a bold, hearty, and deeply flavorful dish made with minced mutton (keema) cooked in a traditional karahi (wok) with ginger-garlic, fresh tomatoes, and a handful of robust spices. This dish is known for its dry, masala-rich texture and the depth of flavor that develops from slow cooking the meat in its own juices and aromatic spices.

Ingredients for Mutton Keema Karahi:
500g mutton keema (minced mutton)
3 chopped onion and 1 piece garlic
4 tbsp oil or ghee
yogurt
1 tbsp garlic paste

3 medium tomatoes, finely chopped or blended

2–3 green chilies, sliced

1½ tsp red chili powder (adjust to taste)

1 tsp coriander powder

½ tsp turmeric powder

½ tsp garam masala

Salt to taste

Fresh ginger slices and coriander for garnish

Optional: ½ tsp crushed black pepper for extra depth

How to Make Mutton Keema Karahi:
1. Fry the Keema
Heat oil in a karahi or deep pan. Add onion and garlic and sauté briefly.

Add the mutton keema and cook on high heat until it changes color and most of the moisture evaporates.

Add chopped/blended tomatoes, red chili, turmeric, coriander powder, yogurt and salt.

Cook on medium heat until the tomatoes break down and oil starts to separate.

3. Bhunai (Stir-Frying)
Stir-fry the keema over medium-high heat for 10–15 minutes to reduce moisture and intensify the flavor.

Add green chilies and crushed black pepper at this stage.

4. Finish & Garnish
Sprinkle garam masala and add ginger juliennes and fresh coriander.


Mutton Keema Karahi is a fiery, comforting, and satisfying dish that brings together the best of minced meat and karahi-style cooking. Want a milder version or tips for making it with beef keema or chicken keema? I'm happy to help! 😊