Slow Cooked Mutton Keema Curry or Dum Keema Masala

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Mutton Keema Curry

This "Dum Keema Masala" is my mom's recipe, who herself cooked this for my blog. Usually she cooks in Earthen Matki to get the earthen flavor in this curry, so I'd to find this earthen pot in Hyderabad for her. this Curry takes almost 1 1/2hrs for cooking, as I mentioned before it is a very slow cooking process. So you've to be very patient for this cooking process. This curry was specially cooked for our 'Noboborsho'(Bengali New Year) dinner party, which was held in our place, few close friends of mine came over the dinner and they liked it so much. Let's see the recipe which is very easy.




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90 Minutes

60 Minutes



Cooking Level

Meal Type

Ingredients for Mutton Keema Curry

Preperation steps for Mutton Keema Curry

  Take the keema in a large strainer and wash under tap water, now keep it for 15 minutes to drain the excess water.

  After 15 minutes, put the keema in a bowl and marinate with grated papaya and leave it for 1 hour.

  In the mean time heat mustard oil in a pan, fry the potatoes till golden brown take them out of the oil and keep aside for later use.

  In the same oil add the chopped onion into the pan and fry till light golden in color, add ginger garlic paste, sprinkle some water and little salt and stir till oil seperates from it. Now add turmeric, cumin and coriander powder and tomato and keep stirring till oil seperates.

  Sprinkle some water if needed. Add the keema and keep stirring and mixing with the masala. Add little water and cover the pan for 15 minutes.

  After 15 minutes open the lid and keep stirring, taste if salt required, add some.

  Now take an earthen matki,heat ghee in it, temper with cinnamon, cloves, cardamom, javetry, add the keema mixture to the pan along with fried potatoes.

  Add some water and close the matki with aluminium sheet, lower the heat and leave for 15 minutes.

  If you don't have any earthen matki, may use small metal handi or pot. Put the matki on a tawa to prevent from burning.

  After 15minutes, turn off the heat and keep it as it is, don't open the aluminium sheet. Open just before serve.

  Serve with Phulka/naan/paratha etc.


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