Mutton Keema Curry


Mutton Keema Curry


  • 500 gms Minced Meat
  • 2 tbsp Oil
  • 2 sliced Onions
  • 2 Green Chilies
  • 1 tbsp Ginger-Garlic Paste
  • Salt
  • ¼ tsp Everest Turmeric Powder
  • ½ tsp Everest Red Chilli Powder
  • 3 chopped Tomatoes
  • ½ tsp Everest Garam Masala
  • ½ tsp Everest Meat Masala
  • 1 ½ cup water
  • Coriander Leaves
  • ¼ tsp crushed Everest Kasuri Methi


  • Wash mutton keema and strain out the excess water from the keema.
  • Take a pressure cooker, add oil, sliced onions, green chilies and sauté.
  • Add ginger garlic paste and mutton keema into it and roast well.
  • Roast it until the keema changes its color and there is no water remaining.
  • Add salt, Everest Turmeric Powder, Everest Red Chilli Powder, Everest Garam Masala, Everest Meat Masala and roast it for few mins. Cook until oil appears from the sides.
  • Add chopped tomatoes and cook.
  • Add water and pressure cook the keema for 3 whistles until it gets tender.
  • Add fresh coriander leaves and crushed Everest Kasuri Meti and mix.
  • Cook for few mins.
  • Serve it with roti, rice or paratha.
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