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A little herby, a little creamy, and full of spice, this Irani-style Green Kkeema might just become your new comfort food.
You know how regular keema is already good? This green keema masala just takes it up a notch. The fresh coriander, mint, and a little spinach give it a bright, herby twist that makes it taste lighter but still full of flavour.
What I love most is how low-effort it is!. The mince cooks in its own juices, so you don’t have to babysit the pan or drown it in water. By the time it’s done, the meat is tender, the masala is creamy, and it’s perfect with everything you’d like!
Coriander leaves – The main flavour and colour booster.
Mint leaves – Adds freshness and a cooling note.
Palak (spinach) leaves – Just a few for body and that vibrant green color.
Green chillies – For heat; adjust depending on how spicy you like it.
Tomato – A little tang to balance the greens.
Coriander seeds – Adds a nNutty, earthy base flavour.
Peppercorns – For aA touch of spice and warmth.
Green cardamoms + black cardamom – For aroma and depth.
Ice cubes – Keeps the paste bright green while blending.
For masala curd mix
Curd (yogurt), whisked – Creamy and tangy base.
Red chilli powder – Adds colour and heat.
Coriander powder – For a rounded, earthy flavour.
Jeera (cumin) powder – Adds warmth and depth.
To make keema
Oil – Any neutral cooking oil works.
Cumin seeds – The first crackle of flavour.
Onions, finely chopped – Form the body of the masala.
Green chillies, slit – Extra bite of heat.
Ginger-garlic paste – The classic flavour foundation.
Mutton keema (minced mutton) – The hero of the dish.
Salt + turmeric powder – For seasoning and colour.
Water (optional) – Only if needed; the mince releases enough moisture.
Green peas – Sweetness and texture contrast.
Dill leaves – Fresh, slightly sharp flavour that lifts the keema.
Kasuri methi, roasted and crushed – Smoky, earthy notes.
Garam masala powder – To finish with warmth.
Butter – A touch of richness right at the end.
Coriander leaves, chopped – For garnish and freshness.
Richa’s Top Tips For Green Keema Masala
Blend with ice cubes – Keeps the green masala paste bright and fresh-looking.
Whisk the curd well – Prevents it from splitting when it hits the hot pan.
Pour the curd on a low flame – Always add whisked curd into the pan after lower the heat to prevent it from splitting.
Cook onions patiently – Let them turn golden for a deeper, sweeter flavour in the base.
Let the keema cook in its own juices – The mince releases enough moisture, so you don’t need to add extra water.
Add dill at the end – Keeps the flavour sharp and fresh instead of overpowering.
Butter makes it better – Stirring in butter at the end gives the keema a rich finish.
Frequently Asked Questions
What’s the difference between green keema and red keema?
The base masala makes all the difference. Green keema is made with coriander, mint, spinach, and a fresh green paste, so it’s herby and lighter in taste. Red keema uses tomatoes, red chilli, and dry spices for a richer, spicier flavour.
Can I make this with chicken instead of mutton?
Yes! Chicken mince cooks much faster, so reduce the cooking time to about 10–12 minutes. Just keep an eye so it doesn’t dry out.
What’s the difference between mince and keema?
They’re basically the same, keema is just the Hindi/Urdu word for minced meat. Recipes like this one often say keema because it’s the traditional Indian style of cooking it.
Storage Tips
Fridge: Store the cooked keema in an airtight container in the fridge for up to 2–3 days. Reheat on the stove with a splash of water or stock to loosen it up.
Freezer: Keema freezes well. Portion it into freezer-safe boxes and store for up to a month. Thaw overnight in the fridge before reheating.
Meal prep: You can make the green masala paste in advance and refrigerate it for 2–3 days or freeze it in ice cube trays. Just pop a cube or two out when you’re ready to cook.
Best freshness tip: Add dill leaves fresh if possible, if frozen with the curry, they tend to lose their sharp flavour.
Serving Ideas
Green keema masala is hearty, herby, and full of flavour, the kind of dish that deserves a good partner on the plate. Here are some recipes from the blog that go perfectly with it:
With naan – Try it with Butter Naan or Garlic Naan for that classic keema-and-bread combo.
Rolled into parathas – Serve with Lachha Paratha or Plain Parathas for a filling meal.
Over rice – It pairs beautifully with Jeera Rice or Peas Pulao.
With biryani sides – Add it to a spread with Vegetable Biryani for a rich, festive table.
Simple comfort meal – Eat it with plain Steamed Rice and a side of Onion Raita when you want something homely.
As stuffing – Use it inside Homemade Pav for a Mumbai-style keema pav experience.
Customisation Ideas
Switch the protein – Swap mutton for chicken or even lamb; just adjust cooking time (chicken cooks faster).
Make it vegetarian – Use soya granules, mushrooms, or finely chopped veggies for a hearty veg version.
Dial up the heat – Add extra green chillies or a spoon of chilli powder if you like it spicier.
Go lighter – Skip the butter at the end and use less oil if you want a leaner version.
Add more greens – Throw in extra spinach or methi leaves for a healthier twist.
Peas or no peas – Keep them for sweetness and texture, or leave them out if you prefer a smoother keema.
Did You Know?
Mumbai’s Irani cafés, where this green keema masala has its roots, were started by Zoroastrian immigrants from Iran in the 19th and 20th centuries. These cafés quickly became iconic for serving affordable meals like keema pav, chai, and bun maska to busy city-goers. Unlike the spicier red keema, the Irani-style green keema uses fresh herbs like coriander, mint, and spinach, which give it a lighter flavour and that striking green colour.
This keema is simple, fresh, and hearty all at once. It’s got enough flavour to stand out, but still feels like something you can happily eat any day of the week. Just add some pav, rice, or naan and you’ve got yourself a proper comfort meal.
Are you going to try it? Tag me on Instagram @my_foodstory, I’d love to see your keema creations!
Add all ingredients for green paste into a blender, grind to a smooth paste and set aside.
¾ cup coriander leaves, 9-10 mint leaves, 3-4 palak leaves, 3 green chillies, ½ tomato, ¾ tablespoon coriander seeds, 4 pepper corns, 2 green cardamoms, 1 black cardamom, 2 ice cubes
Making spice curd mix
Take all ingredients in a bowl, combine to make a smooth mixture and set aside.
¼ cup curds, 1 teaspoon red chilli powder, 1 ½ tablespoons coriander powder, ½ tablespoon jeera powder
Making green keema masala
Heat oil in a kadai or pan, add cumin seeds and once they splutter, add onions & fry for 5-6 minutes on low till onions turn golden. Add ginger garlic paste and saute for 1-2 minutes till fragrant.
Add keema, turmeric powder, salt and saute on medium for 5-7 minutes till the keema is roasted well.
½ kg mutton keema, ¼ teaspoon salt, ¼ teaspoon turmeric powder
Add the spice curd mix, green masala paste and saute for 3-4 minutes till the pastes are roasted well. Cook covered on low. As you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next 15-18 minutes while stirring occasionally till the keema is tender. (See note 1)
Add dill leaves, green chillies, green peas, garam masala and ¼ to ½ cup of water (see note 2) and cook for 5-7 minutes till the green peas are cooked well but not mushy. Add kasuri methi, butter and cook for 1-2 minutes.
2 green chillies, ¼ – ½ cup water, ¼ cup green peas, ¼ cup dill leaves, ½ tablespoon kasuri methi, ½ teaspoon garam masala powder, 1 tablespoon butter
Garnish with coriander leaves and serve.
2 tablespoons finely chopped coriander leaves
Video
Notes
If the mutton mince is of a tougher quality, you may need to pressure cook at this stage. Add the contents of the pan to a pressure cooker with approx. ¼ cup of water and cook on low for 3-4 whistles or 8-10 minutes till the meat is tender.
Add ¼ to ½ cup of water, so the green peas get cooked.
Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze.
Reverse Seared Rack of Lamb is the perfect way to nail the Medium Rare inside and get a nice, Chargrilled Crust on the outside. And forget about the traditional Mint Jelly served with Lamb because this Rack of Lamb has a Pepper Jelly Glaze.
Season the racks of lamb with a light coat of Gyro Hero Greek Seasoning.
Place the racks in a large ziplock bag or container and pour the marinade over the top. Close the bag and make sure all of the meat is covers with the marinade. Refrigerate for 1 hour minimum.
Remove the lamb from the marinade and re-season with a little more Gyro Hero Greek Seasoning.
Prepare the Primo smoker for indirect cooking at 250 degrees.
Place the racks of lamb on the pit, insert a meat probe thermometer to monitor internal temperature and cook the lamb until the internal temp reaches 115 degrees.
Remove the lamb from the pit and rest for 30 min. While the lamb rest remove the heat diverter plate from heat grill for direct searing at 550 degrees.
Combine the pepper jelly glaze ingredients below in a small bowl. Reserve a little for serving with the lamb.
Place the lamb over the hot coals and brush with the pepper jelly glaze. Sear for about 1 minute on all sides.
Repeat for all 3 racks then slice into individual chops and serve with a drizzle of the reserved pepper jelly glaze.
Honey Orange Leg of Lamb was requested for a holiday dinner for Easter and Passover! But we’ll make this again and again because it was so good. Our boneless leg of lamb from Texas Steak Warehouse was all top-quality meat and no waste. Which was good because there wasn’t a crumb left. With a […]
Mohamad Kharboutli had an established restaurant chain overseas before he opened Levant BBQ, in the Galleria area of Houston, late last year. Born in Syria, he owned several locations of Saltenas restaurant in Moscow, Russia, and Amman, Jordan. After moving to Texas in 2009, he brought three locations of Sult’an Pepper, serving a halal Mediterranean menu, to various Houston food courts. Despite the punny name perfectly suited to reference the typical smoked meat rub, Sult’an Pepper doesn’t serve Texas barbecue. Kharboutli chose the moniker Levant BBQ for his first restaurant serving fully halal Texas barbecue.“We put everything for the service in front of the people,” Kharboutli told me when I asked about the lineup of smokers directly behind the serving line. Customers can watch as…
You may think of a leg of lamb being roasted but try a Smoked Leg of Lamb. Let’s embrace your primitive side. Cooking that succulent piece of meat on your Traeger makes it easier than you thought.
There’s something wonderful about smoking a large piece of meat. And a boneless leg of lamb is great for feeding a group of people. If you’re looking for something different to cook on your Traeger and serve your guests, a smoked boneless leg of lamb is a great option.
Slice the leg of lamb to serve.
How much does the typical leg of lamb weigh?
A typical leg of lamb weighs around 5-6 pounds. A boneless leg of lamb is around 3.5 to 5 pounds.
What are the ingredients for smoked boneless leg of lamb?
Ingredients you will need to make Smoked Boneless Leg of Lamb
The ingredients to smoke boneless leg of lamb on a Traeger are as follows:
Boneless leg of lamb
Olive oil
Garlic
Rosemary
Oregano
Kosher or sea salt
Freshly ground black pepper
How do I make smoked boneless leg of lamb?
Now cover the Lamb with all the seasonings.
A boneless leg of lamb is very easy to smoke on the Traeger. The first thing you need to do is rub the meat down with olive oil and then minced garlic. Cover with rosemary, oregano, salt, and pepper and transfer to the Traeger that has been preheated to 250 degrees.
It’s almost time to enjoy this Leg of Lamb.
Smoke for two hours or until the temperature reaches 135 (medium-rare) to 145 (medium) degrees internally. Remove from the smoker and allow to rest for 15 minutes before slicing.
Is leg of lamb nutritious?
A 3-ounce portion of leg of lamb contains roughly 200 calories, 14.5 grams of fat, 6.3 grams of saturated fat, 59 grams of cholesterol, 48 grams of sodium, and 15 grams of protein. It also contains 8% of your daily iron and 12% of your daily phosphorus.
Does lamb dry out easily?
Lamb can indeed dry out if cooked too long. One of the best things you can do to avoid this is to use an instant read thermometer. You want to pull the lamb at the right temperature and allow it to rest before cutting. This will prevent it from overcooking and allow the juice to redistribute before you cut into it. Pay close attention to the recipe and the size of the meat you purchase so that you cook for the proper time.
How much lamb do I need to feed a group?
A 4-pound boneless leg of lamb will serve 8 people. If for some reason you are purchasing a leg of lamb with plans to debone at home, you’ll want to grab at 5-6 pound leg of lamb for 8 people. This can save you money, but it can also be a lot of work.
This Smoked Leg of Lamb is perfect for Sunday dinner.
What are the best woods to smoke leg of lamb?
Apple and pecan are both great woods for smoking leg of lamb. Both have a mild flavor, which is great for the length of time that the meat will need to smoke. The longer the meat needs to smoke, the lighter flavor of wood you’ll want to choose. Otherwise, you can overpower the taste of the meat with a strong flavored wood such as hickory or oak.
Serve the Smoked Lamb with Bacon wrapped Asparagus, it’s delicious!
Cooking that succulent piece of meat on your Traeger makes it easier than ever.
What goes well with smoked boneless leg of lamb?
You can’t go wrong with a nice green salad to start your meal. Roasted or grilled vegetables, especially those in season, make wonderful side dishes. Fresh spring peas, risotto, wild rice…there are many foods that pair well with smoked leg of lamb.
There are a few recipes here on the site as well that would pair perfectly with this smoked boneless leg of lamb. Here are a couple to choose from:
Grilled Asparagus is a great option. Lamb is most often served during the spring and asparagus is in season at the same time.Grilled Potato Wedges are wonderful because they are not only simple to make, but their flavor will pair great with the lamb.
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