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irani keema
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Irani Keema Recipe

A legendary Mumbai specialty, originating from the iconic Irani cafes introduced by Persians. Unlike regular keema recipes, this version is cooked in a vibrant green masala made with fresh coriander, mint, and green chillies, giving it a refreshing and aromatic flavor.
Course Breakfast, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

Ingredients for Irani Keema

  • 500 g Mutton keema with 10% Fats
  • 1/2 cup Oil
  • 3 Onion medium size
  • 2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • Salt to taste
  • 1.5 glass Water
  • 150 g Whisked curd
  • 1 cup Green peas Fresh or frozen
  • 2 tbsp Dill leaves Finely chopped (optional)
  • 1/2 tsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tsp Garam masala powder
  • 1 tbsp Kasuri methi Dried fenugreek leaves

For Hara(green) Masala

  • Handful of fresh coriander
  • 8-10 Mint leaves
  • 5 Green chillies Medium spicy
  • 2 tbsp Water

Instructions

  • Heat oil in a pan and add onions.
  • Fry the onions on medium high heat until nicely browned.
  • Add ginger garlic paste and cook for 2-3 minutes on low flame until the raw smell is gone.
  • Add mutton keema and mix well.
  • Now add dry spices like turmeric powder, pepper powder and salt to taste.
  • Mix well and cook on medium heat for 2 minutes.
  • Add water, cover and cook on low heat for 30 minutes or until tender.
  • Keep stirring the keema in between.
  • Grind green chili, coriander and mint leaves with little water to make a fine paste.
  • once the keema is done, turn the heat to low and add whisked curd. Mix well.
  • Now turn the flame to medium high and cook the curd with keema for 5 minutes, keep stirring the keema.
  • Now add green masala paste to the keema and cook on high flame for 5-6 minutes until oil seperates.
  • Once oil floats on top add green peas, dill leaves, cumin powder, coriander powder
  • Cook for further 3-4 minutes. Add water cover and cook for 7-8 minutes or until green peas are cooked well.
  • Open the lid and give it a stir, now add garam masala powder, kasuri methi and cook for 2 minutes.
  • Turn off the flame.
  • Garnish with fresh coriander, drizzle some lemon juice and serve delicious keema with pav, bread or naan.