Learn how to make the Punjabi Mutton Keema with simple ingredients. Enjoy with paratha, naan, or kachori. Easy recipe with tips inside.
The Punjabi version is bold, oily, deeply spiced, and designed to be eaten with breads that soak up the masala (Photo: Social Media)
Punjabi Mutton Keema is a rich, robust North Indian dish made with minced mutton slow-cooked with onions, tomatoes, and warm spices. The Punjabi version is bold, oily, deeply spiced, and designed to be eaten with breads that soak up the masala, not rice. It can be made in under one hour, making it ideal for a weekday lunch.
500g mutton keema (freshly minced goat meat preferred)
6 tbsp mustard oil or ghee
2 large onions, finely chopped
2 medium tomatoes, finely chopped or pureed
2 tbsp ginger-garlic paste
2–3 green chillies, finely chopped
1 tsp cumin seeds
1 bay leaf
1 tsp turmeric powder
1½ tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasuri methi (optional but recommended)
Salt to taste
Half cup green peas
Fresh coriander leaves for garnish
1 tbsp fresh cream (optional, for richness)
Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then reduce the heat slightly.
Add cumin seeds and bay leaf. Let them splutter.
Add chopped onions and sauté until deep golden brown. Add ginger-garlic paste and green chillies. Cook until the raw smell disappears.
Add tomatoes and cook until the oil begins to separate from the masala.
Add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Cook the spices for 2–3 minutes on low heat. Add a splash of water if it starts to burn.
Add the mutton keema and break it up immediately to avoid clumping. Cook on high heat for 5–7 minutes until the meat changes colour.
Lower the heat, cover, and cook for 20–25 minutes. Stir occasionally. The keema will release moisture and cook in its own juices.
If adding peas, add them halfway through cooking.
Once the keema is cooked and oil separates again, sprinkle garam masala and crushed kasuri methi. Simmer for 5 more minutes.
Turn off heat and garnish with fresh coriander. Add a small spoon of cream if you want a richer finish.
Use freshly minced mutton with some fat. Lean keema will taste dry.
Browning onions is crucial for this recipe. If your onions are not properly caramelized, then the dish will lack a deep, sweet flavor that pairs well with the acidity of the tomatoes.
Cook until oil separates at least twice: once after tomatoes and once after the keema is done. Oil separation indicates that the masala is ready.
If the keema feels dry, add a few tablespoons of hot water. Punjabi keema is thick, not watery.
For extra flavour, add a small knob of butter at the end.
Mutton is a rich source of complete protein that supports muscle repair and strength.
It contains iron, which helps prevent anemia and supports oxygen transport in the body.
It provides zinc and vitamin B12, which support immunity and nerve health.
Mutton fat also contains essential fatty acids that support energy levels when consumed in moderation.
People with high cholesterol, heart disease risk, or those on low-fat diets should limit intake, as mutton is high in saturated fat. Individuals with gout or uric acid issues may need to moderate red meat consumption. Also, those with sensitive digestion may find heavy, spicy keema difficult to tolerate.
Punjabi Mutton Keema is bold, hearty, and deeply satisfying. When cooked patiently with proper onion browning and spice balance, it delivers intense flavour. Serve hot with lachha paratha, butter naan, or even pav for a complete Punjabi meal.
Disclaimer: This content is for informational and educational purposes only. Mutton keema contains red meat and spices that may not suit everyone. Adjust ingredients according to dietary needs and health conditions.
