Mutton Keema Balls Curry

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Keema Balls Curry
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Mutton Keema balls are prepared by minced mutton and spices. Keema balls can be steamed, fried in oil or can also be added raw to the curry and then cooked. Keema balls are mildly spiced and when fried in oil it is very tasty with soft, crunchy and juicy in texture. Fried keema balls can be served as a starter or snack too.

Mutton keema balls curry is prepared using various aromatic spices. The gravy is rich with spices and coconut paste. Fried/steamed or raw keema balls are added to the curry and cooked to get a delicious mouthwatering curry. You can prepare this curry in many different ways. The procedure may take little longer time but worth the try.

Mutton keema balls curry can be served with rice, roti or chapathi. The curry is very tasty with mild spices in it. You can add spices as per your taste.

If you like mutton curry, check our other delicious recipes here: savaji mutton, mutton liver masala curry, kerala style mutton curry, mutton kurma, mutton masala gravy.

You will also like our other non-veg recipes:
chicken dum biryani, Andhra chicken pulav, Malabar chicken curry,hot & spicy garlic chicken, karimeen fry, ayla fish curry, mysore mutton pulav,prawns biryani.



Meat balls:

250gm keema/minced meat

1 small sized onion, finely chopped

2 green chillies, finely chopped

2 tbsp coriander leaves, chopped

2 tbsp mint leaves, chopped

2 tsp ginger garlic paste

2 tsp red chilli powder

1 tsp coriander powder

½ tsp jeera powder

¼ tsp turmeric powder

2-3 tbsp gram flour


Masala paste:

1 sticks cinnamon /chakke,

2-3 cloves /lavanga,

2 cardamoms /elaichi

1 small piece ginger

3-4 garlic cloves

½ tsp pepper corns

1 small sized onion, roughly chopped

¼ cup coconut, grated

1 tbsp coriander leaves, chopped


1 sticks cinnamon /chakke

2 cloves /lavanga

1 cardamom /elaichi

1 medium onion, chopped

2 tomatoes, chopped

1-2 tsp red chilli powder

1 tsp coriander/dhaniya powder

¼ tsp turmeric powder

½ tsp lemon juice

2-3 tbsp coriander leaves, chopped




  • Wash minced meat several times in water and drain it completely. Minced meat should be fully dry.
  • In a large bowl, add minced meat, red chilli powder, coriander powder, turmeric, ginger garlic paste, jeera powder, chopped onions, green chillies, coriander leaves, mint leaves, gram flour and salt.
  • Mix meat and spices very well and rest it for 2-3 hours or overnight in a refrigerator. Resting it for longer hours helps to infuse the flavors.

Masala paste:

  • In a mixer jar, add cinnamon, cloves, cardamom, ginger, garlic, pepper, onions, grated coconut and coriander leaves. Pulse it few times until powder. Add little water and grind the spices to fine paste. Keep this aside.

Meat balls:

  • Now take the marinated minced mutton and start preparing small balls from the mixture. Grease your palms with little oil and prepare the balls.
  • You should be able to make firm balls. Add little more gram flour if unable to hold the mixture. Place all the meat balls on a plate. If you prefer adding the meat balls directly to curry then skip the frying.
  • Heat a pan and add 3-4 tbsp oil. Place the meat balls in the hot pan and fry them on a medium-low flame. You can also deep fry/steam or bake them in an oven.
  • Flip the meat balls gently to cook evenly on all the sides. Remove the fried meat balls and place them on a plate.


  • In a heavy bottomed vessel/kadai and 3 tbsp oil and heat it. Add whole cinnamon, cloves and cardamom. Once they splutter add chopped onions.
  • Fry onions on medium flame till light brown in color. Add ground masala paste and sauté well it the raw smell goes.
  • Add chopped tomatoes and cook well. Once tomatoes are cooked, add turmeric powder, red chilli powder, coriander powder and salt to taste. Mix well and add water as required.
  • Bring the masala gravy to boil. Check for spices and salt, add if required.
  • Keep the flame on low and add fried keema balls. Mix gently and cook till oil floats on the top of the curry.
  • Add chopped coriander leaves and lemon juice. Stir and transfer it to a serving bowl. Garnish with coriander leaves.
  • Serve hot Mutton Keema Balls curry with roti/chapathi/rice.


  • You can add minced meat and other spices in a food processor and pulse it too.
  • Adding gram flour helps in binding the meat and spices. add more if required.
  • Meat balls can be steamed or baked too. If baking, place the meat balls on a preheated oven and bake at 200 degree celsius for 15-20 minutes.
  • Deep fried meat balls can be served as a starter or snack too.
  • Add spices as per your taste and liking’s. The curry is mildly spiced.
  • You can also add tamarind juice instead of tomatoes.
  • Meat balls can be directly added to the curry. Cook them on a low flame for 10-15 minutes. Do not cover at cook as the balls may break.

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Mutton Keema Balls Curry Recipes | Meat Balls Curry Recipe - IndiRecipes
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2 Responses

  1. Uma says:

    I have not deep fried but added directly in the curry after tomatoes became soft and pressure cooked it for a whistle. It came out perfect. Thanks for the recipe