Mutton kheema can be used to make a number of dishes from kheem vermicelli to kheem macaroni, to making kheema omelette to kheema wraps. I have shared more than 12 recipes using kheema in this post 12+ Kheema recipes. Today I am going to share a dry version of mutton kheema masala which is apt for use as a stuffing in samosas, rolls, etc. This can also be served as a side dish with chapathi.


200 gms Minced meat (kheema)( Minced meat is readily available in the market, if not take 200gms of boneless mutton pieces and grind it coarsely).
2 tbsp oil
1 cardamom
1 cinnamon
2 large onions chopped
1 tsp garlic paste
1 tsp ginger paste
1 large tomato pureed
3/4 tsp red chilli powder
½ tsp Salt
Coriander leaves
½ cup water
¼ tsp lemon juice (optional)


  • Pressure cook the mutton kheema with 2 cups of water and 1/2 tsp salt for 6 to 8 whistles till it is completely cooked.
  • Heat oil in a pan, add cardamom, cinnamon and onions and saute till the onions turn soft.
  • Next add salt, coriander leaves and ginger and garlic paste. Saute till the raw smell goes.
  • Next add red chilli powder, tomato puree and mix well.
  • Cook till oil starts separating and then add cooked mutton kheema.
  • Mix well and finally add water.
  • Bring it to boil and then close a lid. Reduce flame to low and cook for about 5 minutes till most of the water has evaporated and the kheema masala is dry.
  • Switch off the gas. Mutton Kheema stuffing is now ready.
  • We can now use this to make rolls, samosas, etc.

You can check out the video below on how to make this delicious mutton kheema. If you like the video, please subscribe to my channel and tap the bell icon to get notifications when I post a new video.

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