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Dhania kheema served in a bowl garnished with fresh coriander and lemon
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Dhania Kheema (Coriander Mutton Keema Curry)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Dhania Kheema Recipe is made from minced mutton which is marinated with an exotic blend of spices and cooked.
Course: Main Course
Cuisine: Indian
Keyword: coriander mutton mince, Dhania Kheema, kothimeera kheema, mutton keema curry
Servings: 6
Calories: 320 kcal
Author: Uppada Lakshmi
Ingredients
  • 500 g Minced Mutton Goat or Lamb Keema
  • 2 cups Fresh Coriander Leaves packed, with tender stems
  • 3 to 4 Green Chilies
  • 1.5 inch Ginger peeled
  • 7 to 8 Garlic Cloves
  • 3 tbsp Cooking Oil or Ghee
  • 1 tsp Cumin Seeds
  • 1 Bay Leaf
  • 1 inch Cinnamon Stick
  • 3 Green Cardamoms
  • 4 Cloves
  • 2 large Onions finely chopped
  • 1 medium Tomato finely chopped
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1.25 tsp Salt divided, adjust to taste
  • 3/4 cup Water use 1/4 cup if pressure cooking
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Coriander chopped, for garnish
Instructions
  1. Blend coriander leaves, green chilies, ginger, garlic, and 2 tbsp water into a smooth paste. Set aside.
  2. Heat oil in a deep pan; add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Let sizzle for 30 seconds.
  3. Add chopped onions and sauté over medium heat for 7–9 minutes until golden-brown.
  4. Lower heat; add turmeric, coriander powder, red chili powder, cumin powder, chopped tomato, and 1/2 tsp salt. Cook for 3–4 minutes until tomatoes break down and oil begins to separate.
  5. Add drained mutton keema. Immediately stir and break apart meat clumps for 3–4 minutes over medium-high heat.
  6. Continue sautéing for 6–8 minutes until all released meat liquid evaporates completely and the mince glistens in rendered oil.
  7. Stir in the blended green coriander paste and remaining salt. Sauté for 3–4 minutes until raw aroma dissipates.
  8. Add 3/4 cup warm water (or 1/4 cup for pressure cooker). Cover and simmer on low for 20–25 minutes (or pressure cook for 1 whistle on high + 10 minutes on low) until meat is tender.
  9. Uncover, adjust gravy consistency, sprinkle garam masala, stir in lemon juice, and garnish with chopped coriander. Rest for 5 minutes before serving.
Recipe Notes

  • Ensure all released moisture from the mince evaporates before adding water; this step is vital to avoid a boiled or gamey taste.

  • Always turn off the heat before adding fresh lemon juice to prevent bitterness.

Storage

  • Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat over low heat with a splash of warm water.