Dahi Mutton Keema is a delicious dinner party dish that you can easily prepare at home with easily accessible ingredients. The star ingredient of this dish is thick Yogurt/Curd or Dahi as we call it in hindi!

This Dahi Mutton Keema recipe accentuates the taste of keema and makes a mouth-watering masaledaar dish. This recipe would taste great with some rotis or pair it with some tandoori naan. So, lets get started without wasting any further time!

Cooking time: 1 hour 30 minutes approx.

Ingredients for Mutton Keema Marination:

Mutton Keema
(minced boneless mutton)
1 kgs
Salt1 tsp
Ginger Paste1 tsp
Garlic Paste1 tsp
Red Chili Powder2 tsp
Garam Masala Powder1/4 tsp
Coriander Leaves (chopped)1 tbsp
Green Chili Paste1/4 tsp
Ghee2 tsp
Dahi/Yogurt1 cup
*tsp-teaspoon; tbsp-tablespoon*

Ingredients for making Masala: (to be cooked separately)

Olive oil1 tbsp
Ghee3 tbsp
Garlic (finely chopped)2 tbsp
Ginger (finely chopped)2 tbsp
Coriander stems (finely chopped)1 tsp
Onions (chopped)1/2 kg
Kashmiri Red Chili Powder1 tbsp
Red Chili Powder1 tsp
Turmeric Powder1 tsp
Coriander Powder2 tsp
Cumin Powder1/2 tsp
Black Pepper Powder1/2 tsp
Water50-75 ml
*tsp-teaspoon; tbsp-tablespoon*

Ingredients for Cooking Mutton: (to be cooked separately)

Ghee2 tbsp
Bay Leaves2
Cumin Seeds1 tsp
Green Cardamom2
Cinnamon Stick2
Black Peppercorns1/2 tsp
Saltas per taste
Sugar1/2 tsp
Garam Masala Powder1/4 tsp
Kasuri Methi
(dried fenugreek leaves)
1/2 tsp
Green Chilies (chopped)1 nos.
Lemon Juice2 tsp
Coriander Leaves (chopped)1 tbsp
*tsp-teaspoon; tbsp-tablespoon*


-Wash the mutton mince well and squeeze out the excess water, transfer the minced mutton to a mixing bowl.

-Add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, green chili paste and ghee, mix well, further add thoroughly whisked curd and mix well.

-Marinate the mutton mince for at least 2 hours in the refrigerator.

How To Cook:

  • Heat 1 tbsp oil and 3 tbsp ghee in a pan, add ginger, garlic, coriander stems. Fry 2-3 minutes on medium heat.
  • Add onions, fry on medium heat until onions are golden brown in color.
  • Sprinkle red chili powder, turmeric powder, coriander powder, cumin powder and black pepper powder. Fry 3-4 minutes on medium heat. Pour around 50-75 ml water. Sauté on medium heat until oil separates. Transfer the gravy in a plate and set aside for later.
  • In a fresh pan, add ghee, bay leaves, cumin seeds, cloves, green cardamom, cloves, black peppercorns. Fry 1-2 minutes on medium heat.
  • Add the marinated mutton keema in the pan, sauté and mix 10-15 minutes on high heat. Keep stirring continuously on high heat, the mutton and curd will leave its own moisture, while cooking. Let the mutton cook in its own water for 30 minutes.
  • Cover and cook 35-40 minutes on low-medium heat. Keep stirring in between.
  • Add the prepared onion masala gravy, salt and sugar, mix it well with the mutton keema properly for 25 minutes on medium heat. Cook another 25 minutes on low heat.
  • Sprinkle garam masala powder, kasuri methi, green chilies, lemon juice and coriander leaves. Mix and cook 15 minutes on low-medium heat. Serve hot.

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