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%Bengali Keema Curry Recipe Debjanir Rannaghar

Keema Curry

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Bengali mincemeat curry with potato chunks a.k.a Bengali Keema curry is a comforting Mutton preparation


Units Scale
  • 500g Mutton Keema/ Mutton Mincemeat
  • 5 Potato (Big)
  • 2 Tomato
  • 2 Onion
  • 1 Tsp. Ginger Paste
  • 1.5 Tsp. Garlic Paste
  • 2 Tsp. Kashmiri Red Chili Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Cumin Powder
  • 1 Tsp. Coriander Powder
  • 1/2 Tsp. Garam Masala Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt or to Taste
  • 4 Tbsp. Mustard Oil


  • 2 Dry Red Chili
  • 1 Bay Leaf
  • 4 Green Cardamom
  • 1-inch Cinnamon Stick
  • 1/2 Tsp. Asafoetida


Here's how to cook Bengali Keema Curry!

  1. Wash Mutton Keema under running water and drain excess water from the mincemeat.
  2. Now marinate the mutton with half of Kashmiri Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, and 1 Tbsp. Mustard Oil for 1 hour.
  3. Roughly chop the onions.
  4. Peel the potatoes and cut them into small cubes. Cut tomatoes into small pieces.
  5. Heat 3 Tbsp. of Mustard Oil in a pan and fry potato cubes till those turn golden brown and crips.
  6. Temper remaining oil with Dry Red Chili, Bay Leaf, Green Cardamom, Cinnamon Stick, and Asafoetida.
  7. Add Sugar at this point and cook on a slow flame till the sugar melt and caramelize.
  8. Now add chopped onion and fry till those turn translucent.
  9. Add the rest of the Kashmiri Red Chili Powder and Turmeric Powder at this point and fry for 2 more minutes on low flame.
  10. Now add chopped tomatoes followed by the Ginger and Garlic Paste and cook till the oil separates.
  11. Add salt and the rest of the Cumin Powder, Coriander Powder along with half of the Garam Masala Powder, and cook for a minute on low flame.
  12. Now add marinated mincemeat and mix thoroughly.
  13. Cook the meat covering the pan on low flame and stir in between.
  14. The meat will release water.
  15. Cook for around 5 minutes on low flame.
  16. Add fried potatoes and mix again.
  17. Now add 3 cups of boiling water and cook on low flame for 15 minutes.
  18. Based on requirement adjust the gravy. I prefer the dish to be served with gravy and hence I add some more water just before finishing the dish.
  19. Add the rest of the Garam Masala and 1 Tbsp. of Mustard Oil and boil the Curry over the high flame for 5 minutes and switch the flame off.
  20. Serve Bengali Keema Curry with your choice of rice or bread hot.


In case using normal Chili Powder instead of Kashmiri Red Chili Powder, reduce the amount.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Mutton
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 100g
  • Calories: 509
  • Sugar: 5.2g
  • Sodium: 419mg
  • Fat: 14g
  • Saturated Fat: 1.2g
  • Carbohydrates: 95.5g
  • Fiber: 9.4g
  • Protein: 4.1g
  • Cholesterol: 0mg
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