Goats are delicious. We call it mutton and it’s the meat of choice for the most decadent Biryani and also curries. For some reason my mutton recipes are the least popular on my channel. It probably has something to do with mutton meaning old sheep in other parts of the world and goat meat not being a staple. You can always substitute mutton with lamb and you should definitely check out my Sindhi style mutton curry, my Kerala mutton stew and even my thrice cooked mutton. For today’s recipe we’re using ground meat or mutton mince as we call it and we’re making Kheema.
Kheema itself just means ‘minced meat’ and it’s normally cooked with spices, onions and tomatoes. This dish is common across the country but the taste varies depending on where you eat it. There are many versions of this as well and it’s really a versatile dish. I will be cooking up a more Keto friendly version with some cheese and cream and making it truly fat friendly. In Mumbai it’s often made with peas and served with pav, which is a local bread. I will be skipping the peas and the pav as well. You can always enjoy this with a side of my 90 second microwave bread or a Keto naan. Anyway enough jibber jabber, let’s cook.
It’s custom shop with these mutton chops
I don’t know where to begin. This recipe is literally a blank canvas for you to paint on. You can turn this Indian kheema into an Asian style kheema, Moroccan, Mexican, Spanish, French, or British one. The saucepan is your playground. It’s just a matter of switching around the spices to what suits your palette, edit and adjust the vegetables to your liking, make it your own. I personally would throw in some mushrooms and spinach into this and I would finish it with an egg. I would each just poach and egg and place it on top, alternatively a nice sunny side up fried egg or my most elaborate scheme would throw the white into the kheema as it cooks and place the yolk on top of the serving dish at the end. That’s pretty much heaven on a plate.
When it comes to to what meat to choose, it’s pretty much an open bar, or butcher shop really. Ground pork, beef, chicken, turkey, lamb, kangaroo, emu, ostrich, there are really no restrictions here. The only thing to keep in mind is the obvious cooking times for each meat, like chicken cooks much quicker than mutton. However since it’s ground meat, is there really such a thing as over cooking? I think not. You’d want to get some meat with a decent fat % as always, nothing too lean.
Unleash your creativity and leave me a comment telling me what you did and how you made this dish your own. Happy cooking!
I remember paying 8 rupees in my college canteen for kheema pav. It was quite watery and served with some chopped onions on top and pav. Pav is an Indian bread and I’ve done a recipe for a Keto pav which I first served up with my Keto pav bhaji recipe. The kheema in college had garlic and ginger bits and heavy on the garam masala. Most places will add different ingredients depending on where you eat it. Spices from coriander powder to turmeric powder, whole spices like cardamom, cinnamon sticks and cloves. But you almost always finish the dish with fresh cilantro and a squeeze of lime. I used to love to visit the Irani cafes in Bombay and enjoy a hot kheema pav.
Heat the ghee in a sauceman and chop and add the onions. Once they turn translucent add the cumin seeds.
When the onions start browning add in the minced meat and stir well. Keep stirring and breaking the pieces of meat so they do not lump up together. Keep the pan on a high heat.
Once the meat is separated and the moisture is released add in the tomato, ginger garlic paste, salt, tumeric, chilly powder, coriander powder, garam masala and mix well. Then add some water and cover and cook for 15-20 minutes
Keep stirring the meat every 2-3 mintues and once it's reduced to your liking add in cheese and mix well.
Once the cheese is fully melted add in the cream and cook for a further 2-3 minutes after which turn off the gas and finish with the coriander.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.
kpazdetodoAugust 4, 2018 at 11:02 pm
Unbelievably good! WOW!
OiLengAugust 6, 2018 at 12:03 pm
Made this with minced pork as that was what I had, and served it in lettuce cups. It was so good! I’ve tried a couple of your recipes and they turn out so well. Thank you for sharing.
Robert VaughnAugust 12, 2018 at 4:05 am
I’m making this tonight. Plus the naan.
PantherAugust 12, 2018 at 11:48 am
I made this with a mix of beef and pork mince and it was great. The lemon juice really made the flavours POP. Thanks for your recipes.
VeenaAugust 16, 2018 at 1:48 am
I made it with ground chicken, the only meat I had on hand, and it tasted like butter chicken! 10/10 would make again!
SimonAugust 24, 2018 at 11:17 am
Made this last night. Absolutely amazing. I’ll be making it regularly from now on.
PanikaOctober 22, 2018 at 11:58 pm
This is the best comfort food! I saw it with cauliflower rice, but might have to do the naan next. Thanks!
DeniseOctober 29, 2018 at 3:06 am
This was delish! Had it with Keto Naan, will definitely be making this again. Thanks!
KaraNovember 16, 2018 at 9:47 pm
Fantastic, flavourful dish. I made it with lamb and it was delectable. It may be my new favourite dish! I made it late last night (while multitasking to make a keto cheesecake) and ran out of time, so I didn’t make naan. It didn’t matter as I ate it like it was a stew. This was perfect, as yesterday was the first snowfall of the season in Toronto and I needed something hearty! Today I will be making some okra and naan from your website to have a proper dinner, but either way, this dish is incredibly satisfying 🙂
KoriNovember 29, 2018 at 1:04 am
This is my 3rd time making this dish. Hands down, I think this is my favorite thing to eat in the world. I’m so glad I found your channel and blog.
William KirkJanuary 3, 2019 at 2:12 am
I have made this with both ground chicken and ground beef. Both were fantastic. My family loves your recipes! Thank you so much for all your hard work! My fiance got a Jibber jabber shirt for Christmas. Thanks again!
Lori M BonicelliFebruary 12, 2019 at 10:43 pm
Made it with lamb. Excellent!
Krunaal RamaMarch 16, 2019 at 7:55 pm
My dad loves kheema, but as his age gets older, his tolerance for spice isn’t as good anymore, and therefore makes it less often. I made this recipe for us, and my dad actually ate more than me and my sister combined ate, which is very rare, as he doesnt eat much at all anymore. It was the perfect spice level for him, and we were happy to see him eat a decent amount, thank you for a great recipe!
Sabrina AttiqueMay 4, 2019 at 6:40 pm
I have been making all of your keto recipes
May I know if I am fasting in month of Ramadan what type of keto meal I should make at the time of breaking fast
Sahil MakhijaMay 5, 2019 at 2:20 am
Hi Sabrina, there is no special kind of Keto meal to break your fast with. You can eat anything you like.
AmyJuly 18, 2019 at 4:20 am
So delicious! I am loving learning how to cook keto Indian dishes with you!
Suki DAugust 7, 2019 at 6:26 pm
Lovely recipe but too much Ghee for me , great work keep it up !
Sahil MakhijaAugust 8, 2019 at 3:10 am
You can use less if you like. 🙂
Cissy ChinSeptember 1, 2019 at 5:20 pm
Easily one of my favorite dishes. I make keto naan or use sliced English Cucumbers. Great for meal prepping to take for lunch during the week. Thank you!!
CazSeptember 30, 2019 at 9:52 am
So looking forward to making thisb.
Can you freeze this ? I am all about the batch cooking
Sahil MakhijaOctober 1, 2019 at 2:20 am
Yeah this freezes beautifully.
MohimaNovember 2, 2019 at 6:16 am
This was awesome! I made a batch (about 350 gms) and put it in the fridge. I have made lunch with this (put some between crunchy lettuce leaves) and breakfast(cook some spinach with the cooked keema and a little butter and pour egg mixture over it – yum!!)
LizeeDecember 11, 2019 at 7:03 am
Hi, I made this recipe with Kangaroo mince but added extra fats (butter, coconut and lard) as Kangaroo is very lean. It doesn’t come out tasting like Roo, but the texture is just like beef. I added a lot more fresh coriander (Cilantro) and a squeeze of lemon (per serve) to cut the richness of the cream a little. It is a winner in our household. Thanks
Sahil MakhijaDecember 11, 2019 at 1:45 pm
so glad to hear that. I would love to get a taste of Kangaroo!
Samantha ReynoldsMarch 24, 2020 at 11:21 pm
I don’t have fresh tomato right now.
Is tinned ok?
Sahil MakhijaMarch 26, 2020 at 6:38 am
yes no problem
AnuApril 26, 2020 at 6:22 pm
This is the bomb! I’ve made both the older non-keto (although it is!) HK kheema with bacon and this one, and they are both deeeeelicous! The only thing I changed in this one was to skip the cheese as I thought it might be a bit odd in a quintessentially Indian dish. This went down a treat with a tiny almond flour keto bread roll… Can’t wait to do this again. Thank you ♥️
LaurenJune 28, 2020 at 9:37 am
In the recipe is it fresh tomatoes or tinned tomatoes?
Can’t wait to make this it looks delicious
Sahil MakhijaJune 28, 2020 at 5:22 pm
Either is fine, use whatever you have at home. Obviously for the least carb count use a fresh tomato.
Keto newbieAugust 3, 2020 at 1:54 am
Absolutely amazing!! This is my go to keto curry. So simple to make and the flavours are fantastic. Thanks you so much for sharing.
Em ShawOctober 7, 2020 at 7:13 pm
I liked this recipe but really struggled with the amount of ghee and fat left after cooking it out for what seemed ages. I realise this is personal taste but if prob scale down the ghee and heavy cream, otherwise it was fabulous. Ill be trying it again with a few tweaks. Thank you
Garlic GirlDecember 18, 2021 at 5:54 pm
Made it this week for dinner. I had lamb. So delicious! A keeper.