Irani Mutton Keema: A Taste of Bombay's Culinary Heritage

When it comes to iconic culinary delights, few can match the charm of Irani restaurants in Bombay. Among the countless delicacies they offer, Irani Mutton Keema stands out as a true crowd-pleaser. This rich and flavorful dish has captured the hearts and taste buds of generations. As a college student of Khalsa College, Kings Circle, Mumbai, I have fond memories of spending hours (most times bunking lectures) at Kings Circle Irani Restaurant which was right behind our college. We always relished a plate of this keema pav!

The History of Irani Mutton Keema:

Irani restaurants have been a cornerstone of Bombay's food culture for over a century. The influence of Persian and Parsi traditions is evident in many of their dishes, including the renowned Irani Mutton Keema. This dish reflects the amalgamation of flavors, where traditional Persian spices meet Indian culinary techniques. Its popularity has stood the test of time, making it a must-try for anyone visiting Bombay.

Join us on a culinary journey to uncover the secrets of this beloved Bombay dish. Keema Recipe aka Keema Curry or call it Keema Masala Pav!

Ingredients for Irani Mutton Keema:

- 500g minced mutton
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, pureed
- 2 green chilies, finely chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- 1 cup green peas (frozen or fresh)


1. Heat oil in a pan and add cumin seeds. Allow them to splutter.

2. Add the finely chopped onions and sauté until they turn golden brown.

3. Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw aroma disappears.

4. Stir in the tomato puree and cook until the oil starts to separate.

5. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.

6. Add the minced mutton and cook until it changes color and releases its juices.

7. Add salt to taste and mix in the green peas.

8. Cover the pan and let it simmer for 15-20 minutes, stirring occasionally. If the mixture becomes too dry, you can add a little water.

9. Garnish your Irani Mutton Keema with fresh coriander leaves.

10. Serve hot with Pav (only pav pls for the sake of Mumbai Irani Keema!) offcourse you can also enjoy it with naan, roti, or steamed rice.

This version of Irani Mutton Keema with green peas adds a delightful burst of color and freshness to the dish. Enjoy your homemade Irani Mutton Keema with green peas!

If you no more live in Mumbai like me or if you are right now not in Mumbai while reading this blog, I recommend you try a ready premix of Irani Keema pack by MagMary India. Hearty Meals R2C - These mixes are a great option for busy individuals or those who may not be as familiar with complex cooking techniques. They can help you enjoy your favorite dishes with minimal effort and still savor the authentic flavors.

Hearty Meals ready-to-cook premixes are a fantastic solution for those who want the authentic taste of Irani Mutton Keema dish without the extensive preparation. They are convenient, time-saving, and often deliver the same delicious flavors of bole tho apna Mumbai ka Keema Plate!

Leave a comment