Kheema Curry

Soft mince cooked in a delicious flavourful coconut gravy!

Recipe by Preethi Stephenson of Chennai, IN

Very tasty and is awesome with rotis, dosas and idlies. A must for breakfast in my house of Diwali!!!!

Ingredients non vegetarian 2 servings

    • 250 g Mutton mince
    • 2 Cloves 
    • 1 inch Cinnamon
    • 1/4 tsp Saunf
    • 2 Onions, chopped finely
    • 2 tsp Ginger garlic paste
    • 1 Tomato, chopped finely
    • 2 tsp Chilli powder
    • 1 tsp Coriander powder
    • 1/2 tsp Turmeric
    • 1/2 tsp Poppy seeds
    • 5 tsp Grated coconut
    • 2 tsp Cashew nuts
    • 2 tsp Coriander leaves
    • 1/2 tsp Pepper powder
    • 1/2 tsp Garam masala
    • Salt to taste
    • Oil as required
    • 2 sprigs Curry leaves


    • Wash and drain the  mince.
    • Heat oil and add curry leaves, cloves, cinnamon, saunf and onions and fry till the onions turn dark brown.
    • Add the mince, ginger garlic paste and fry till the raw smell vanishes.
    • Add the finely chopped tomatoes, all the powders except pepper and garam masala and fry till all the powders lose their raw smell.
    • make a paste of the poppy, cashew, coconut and half of the coriander leaves to a very smooth paste and add it to the mince and fry well.
    • Add 1/2 cup of water to the mince, add salt and fry well till the oil floats on top.
    • Add the pepper, garam masala and fry for another 2minutes.
    • Garnish with the remaining coriander leaves and sprinkle a few drops of lemon juice for extra taste.
    • Tastes best with dosas and idlies, perfect for chapattis and very filling.