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Mutton Qeema

Prep Time:

10 Min.

Cook Time:

35 Minutes


4 Servings



About the Recipe

Lucknowi Mutton Qeema/kheema is a flavourful dish from the land of Nawabs. Mutton Kheema goes very well with Hot Rotis, Rice, Soft Bread (Pav) & Parathas. While serving garnish it with some Onion Rings and a dash of lemon juice.


For Prepration :

  • 3 tablespoons vegetable oil


  • 4 SPICEBAY® green cardamom pods


  • 1 SPICEBAY® black cardamom pod (badi elaichi)


  • 3 SPICEBAY® cloves (laung)


  • 1 piece SPICEBAY® Cinnamon, 1-inch in size


  • 1 SPICEBAY®Bay leaf (tej patta)


  • 250 grams onions, (about 2-3 medium onions), finely chopped

  • 1 teaspoon garlic paste


  • 1 teaspoon ginger paste


  • 4 green chillies, finely chopped


  • 350 grams tomato, finely chopped


  • 2 teaspoons SPICEBAY® red chilli powder


  • 1⁄2 teaspoon SPICEBAY® Turmeric powder (haldi)


  • 2 teaspoons SPICEBAY® coriander powder


  • 3  teaspoons SPICEBAY® Lucknowi Qeema masala powder


  • 500 grams keema (minced mutton)


  • 1 1⁄2 teaspoons salt, or to taste


  • 2 tablespoons butter, for toasting pao


  • 6 Pav/ Buns/ Bread Slices

  • 1 lime, cut into wedges to garnish


Preparation for Qeema:

Step 1

Place Pressure cooker on medium heat, pour in oil. When oil is hot but not smoking, toss in SPICEBAY® green cardamom, SPICEBAY® black cardamom, SPICEBAY® cloves, SPICEBAY® Cinnamon, SPICEBAY® bay leaf.  Stir fry till aromatic, about 2 minutes, slide in onion. Sauté till golden brown.

Step 2

Add garlic paste, ginger paste, and green chillies. Stir well for   about 2 minutes, then slide in tomatoes. Sauté, stirring occasionally, till the tomato softens and is cooked through, about 7 minutes.

Step 3

Add Spicebay Red chilli powder, SPICEBAY® Turmeric powder, SPICEBAY® Coriander powder, and SPICEBAY® Lucknowi Qeema masala, and stir. Add keema, mix well, and cook for 5–6 minutes. Add salt.

Step 4

Cook for another 3 minutes, add ½ cup water and bring to a boil and cook for 8–10 minutes after the cooker has reached full pressure (the first whistle). Remove from heat and allow to cool before opening the cooker.

Step 5

Heat butter in a pan and very lightly brown the Pav/Bun/Bread slices. Serve keema immediately with hot Pav/Bun/Bread slices on the side accompanied with a wedge of lime to garnish. Or slice the pao in half, leaving one side attached, and fill liberally with keema; top with a squeeze of lime juice. Serve immediately.

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