Peshawari Mutton Keema


Keema or mutton stew is a very old recipe cooked with minced lamb(mutton). It is said to have been  probably found earlier in ancient Greece or Persia and now its prominently used in South Asia. It is also well known as part of Mediterranean cuisine. It can be presented as main dish and as a filling for patties, samosas or naan and bread.

This semi dry recipe is made with coarsely minced lamb slow cooked with onion, ginger, garlic, tomatoes & dry & whole spices.

Step by Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

20 mins                    30 mins                     55 mins                     3-4 Servings


Mutton minced (slightly bigger)- ½ kg

Red Onion medium– 5

Garlic – 50 Gms

Ginger – 1 tablespoon

Green coriander – 1 cup chopped finely

Green chili

Curd – 2 Tablespoon

Tomato – 250 gms

Aniseed (saunf) – 1 ½ TS

Cloves (laung) – 5-6

Cinnamon (dal chini) – 2 pcs medium size

Cumin seeds (jeera) – 1 TS

Big cardamom – 4

Bay leaf dried- 2

Dried whole red chili – 2

Lemon – 1

Salt to taste


Coriander powder

Mixed spices (garam masala)

Red chili powder

Oil – 150 gms


  • Chop onions and green chili separately.
  • Make ginger garlic paste and take out lemon juice and keep separately.
  • Wash and clean minced lamb and drain water in a sieve.
  • Heat pan and put oil, add cloves, bay leaf, big cardamom, dried whole red chili. Add cumin seeds after 2-3 mins.
  • Now add chopped onions and sauté slightly and add ginger garlic paste. Fry for few minutes till onions starts getting pink color add keema, mix and fry together.
  • Fry till starts getting brown color, needs little brown.
  • Then add yoghurt (dahi) and when it starts leaving oil then add tomatoes along with salt per taste, turmeric powder, coriander powder, mixed spices, red chili powder and fry together.
  • Its done when it starts leaving oil on sides and is not sticky in the pan anymore.
  • Now fry aniseed and ground it. Put it in Keema now.
  • Switch off the burner and add fresh chopped green coriander in the end.

Note : Keema can be served hot and goes very well with roti’s, naan or laccha parantha or steaming hot rice. So enjoy a hearty meal, Bon apatite!!!

Recipe by Sheel Khanna


Photo courtsey (nice pic)

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