Keema Methi is a flavorful and traditional Indian dish made with finely minced mutton or lamb combined with the earthy taste of fresh fenugreek leaves. This aromatic curry is cooked with onions, tomatoes, ginger, garlic, and a blend of Indian spices to create a rich, comforting dish that pairs perfectly with roti, naan, or steamed rice. A classic recipe from Andhra Pradesh, it balances the bitterness of methi with the savoriness of keema, making it a delicious choice for family dinners or festive meals.
Preparation and Cooking Time
- Total Time: 55 minutes
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Servings: 4
- Difficulty: Easy
Ingredients for Keema Methi
- 500 g minced mutton or lamb
- 250 g fresh fenugreek (methi) leaves, cleaned and chopped
- 1 cup onions, grated
- 2 cups tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tsp cumin seeds
- 1 tsp garam masala powder
- 1 tbsp salt (adjust to taste)
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp black pepper powder
- 2 bay leaves
- ½ cup cooking oil
Step-by-Step Method to Cook Keema Methi
- Heat oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
- Add ginger paste, garlic paste, onions, bay leaves, and garam masala. Sauté until the oil separates from the masala.
- Stir in chopped tomatoes and cook until the mixture releases oil again. Add salt, coriander powder, turmeric, red chili, and black pepper.
- Increase the flame, add minced mutton, and stir-fry until the meat changes color. Lower the heat and cook until the keema is nearly done.
- Add chopped fenugreek leaves and continue to cook until the oil separates once more, infusing the dish with the methi’s rich aroma.
- Serve hot with roti, naan, or steamed rice.
This hearty Keema Methi recipe is a wholesome dish that blends the nutrition of fenugreek leaves with the rich flavors of Indian spices and tender minced mutton.
