Kheema (mutton mince) Fries

By Published On: 18 Oct '20Last Updated: 14 Apr '24

Kheema Fries is a bold flavoured pub style appetiser/main meal and easy to prepare at home.  It's a taste that repeats from the first time you eat it!!

Kheema Fries

Although a busy and a bustling city, I love visiting Mumbai as it is a convenient stop over to visit both our families. It is also an amazing place and I can never get enough of the jovial spirit of Mumbaikars, the food, the historic sights and the shopping is marvellous. Each time we are there, we also like to visit the places we used to visit when we worked there eg., Band Stand, Mount Mary’s Church, Hill Road, St Peter’s Church, Worli, Carter Road, Mahim, Victoria Terminus Station, Nariman Point and Colaba, just to name a few. Whilst we are visiting one of these places, time to time we just love to sneak into a pub style restaurant and relish a good plate of 'Kheema (mutton mince) Fries'. Oh so so so yummy!!!

On our last visit to Mumbai in 2018, we were looking for a particular dining experience and wanted to eat something local but served in an unexpected way. Our friends took us on a relaxing lounge-style sunset cruise, and we enjoyed the most delicious food and drinks served on that cruise. One of the dishes that they ordered was a modern generous sized pub style Kheema fries and they informed us that this dish is an all-time popular Mumbai pub style mince dish with fries. Thanks to our dear friends for that memorable evening and what a brilliant idea that was, as it was such a treat to eat the traditional looking mince in a rather modern way! Certainly, left an impression on me! You could say it inspired me to cook this dish when I came back to Australia.

As we cannot buy Kheema Fries in Sydney, I have been making it for my family for sometime and wanted to include this pub style Kheema fries in my cookbook but that was not meant to be, as this recipe contained five elements and including this recipe meant that I had to use up many pages of my book just for one recipe. So, here we go alas it is on my website, the second in the series of pub style recipes, the first being Mumbai pub style Chicken Chops which I published in September!... These five elements are: Kheema (mince); salsa, cheese sauce, honey mustard sauce, and the fries (to make things easier for me, I bought frozen French fries from my local supermarket). The best thing about this recipe is, you can prepare most of these elements in advance, so it is all ready to be assembled just before serving. The only elements that need to be done in the last minute are the cheese sauce and fries and these two elements can be done simultaneously or if you find it easier, prepare the cheese sauce first and then deep fry the fries soon after.

These Kheema Fries can be served without salsa if you like to have only with mince and fries (see centre photo below) or can be served with all the elements from the recipe such as salsa, cheese sauce, honey mustard sauce and fries or chips, and the drizzling sauces if you like to include all the elements (see bottom left and bottom right photo below).

Kheema Fries

Kheema Fries without Salsa

Kheema Fries with all elements

Kheema Fries

Kheema (lamb/mutton mince) Fries

Catherine Lavina Mendonsa
Kheema fries is a pub style appetiser or main meal with bold flavours and can be easily prepared at home.  In this recipe, the mince is infused with a combination of herbs, spices and aromatics and served on a bed of fries then topped with a simple salsa and finally drizzled with a variety of sauces. 
Prep Time 1 hour
Cook Time 1 hour
Refrigeration time 30 minutes
Total Time 2 hours 30 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 4


For the Kheema mince

  • 500 g lamb or mutton/goat mince
  • ¼ cup oil
  • 1 tbsp. butter
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 4 cm cinnamon stick
  • 6 cloves
  • 4 chopped green chillies
  • 1 medium onion finely chopped
  • ½ tsp. turmeric powder
  • 4 cloves garlic chopped
  • 2 tbsp. ginger chopped
  • 1 medium tomato chopped
  • 2 tsp. chilli powder or to taste
  • 1 tsp. cumin powder
  • ½ tsp. coriander powder
  • 1 tsp. garam masala powder and 1/2 tsp. extra for garnish
  • ½ tsp. sugar (optional)
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • tsp. salt or to taste
  • 4 tbsp. white vinegar
  • Sriracha hot chilli sauce ketchup, honey mustard sauce, green chilli sauce, and cheese sauce for garnish.

For the salsa

  • 1 medium onion chopped
  • 1 medium tomato chopped
  • ½ medium avocado diced
  • ½ cup diced green capsicum
  • ½ cup coriander leaves finely chopped and 2 tbsp. extra for garnish
  • ½ cup mint leaves finely chopped and 2 tbsp. extra for garnish
  • 1 green chilly finely chopped
  • 1 tbsp. garlic powder or to taste
  • ¼ cup freshly squeezed lemon juice or to taste
  • Salt and pepper to taste

For the cheese sauce

  • 30 g butter
  • tbsp. plain flour
  • 325 mL milk
  • 2 tsp. garlic powder
  • ½ cup shredded cheddar cheese
  • ½ cup mozzarella or parmesan cheese
  • Salt and pepper to taste

For the honey mustard sauce

  • tbsp. honey mustard
  • 3 tbsp. natural full cream yogurt
  • ¼ tsp. salt or to taste


For the Kheema mince

  • Heat oil on medium in a non-stick saucepan and add butter. When the butter has melted add both the green and black cardamoms, cinnamon sticks, cloves and green chillies. Fry for a minute to release the flavours.
  • Add onions and fry for 4 minutes and add turmeric powder. Add a dash of water and stir. Add garlic and ginger. Stir and cook for a minute.
  • Add chopped tomato and fry for 4 minutes. Add the masala powders and stir quickly to combine.
  • Add the mince and 200mL water. Reduce heat to low, break any lumps, close lid and cook for 7 minutes. Open lid and add sugar, half the coriander, half the mint leaves, salt and vinegar and stir well to combine. Cover with lid and Simmer for a further 7 minutes or until most of the water from the mince has evaporated.
  • Season with vinegar and salt if required. Set aside.
  • When all the elements are ready, serve garnished with the remaining coriander and mint leaves on a bed of hot fries and salsa. Drizzle with sauces of your choice. I used cheese sauce, honey mustard sauce, Sriracha hot chilli tomato ketchup and mayonnaise. Yumm!

For the Salsa

  • Combine all ingredients and chill for 30 minutes to an hour. Sprinkle on the top of mince. Garnish with remaining coriander and mint.

For the cheese sauce

  • In a medium saucepan, melt butter over low heat. Stir in flour and mix with the butter. Add milk gradually whilst stirring constantly until smooth and thickened. Add garlic powder and stir to combine. Add the cheeses and stir until melted. Season with salt and pepper. Remove from heat and set aside.

For the honey mustard sauce

  • Combine all the ingredients to form a sauce and chill until ready to serve. Drizzle over mince.

For the French fries

  • I bought frozen French fries from my local supermarket and deep fried them. Please deep fry them as per your liking. My fries took about 12-15 minutes and they stayed crunchy till I completed my photoshoot, which took approximately 15-20 minutes.
    You may prepare your own fries if time permits.

To assemble the Kheema fries

  • First, layer fries on the base of a large platter. Sprinkle as much mince as you would like in the centre of the fries. Sprinkle the salsa over the mince. Sprinkle ½ tsp. of garam masala powder on the top of salsa and mince. Drizzle with cheese sauce, honey mustard sauce, Sriracha hot chilli tomato ketchup and garnish with remaining coriander and mint leaves.
  • Drizzle any sauces of your choice such as tomato sauce, green chilli sauce and hot chilli sauce over the mince.
    If you have any leftover mince and salsa, you can refrigerate it and save it for your lunch for another day. Use the left over mince and salsa to make bread rolls for your lunch.
  • Serve immediately with beer or your choice of drinks.


Tip for Kheema fries
Green chilli sauce can be bought from most Indian grocery stores. In Sydney, you can buy this sauce in your local Indian grocery store, Udaya Stores in Wentworthville and Liverpool. The other sauces can be purchased from your local supermarket like Woolworths and Coles.
Tip for salsa
You may add one fresh chopped jalapeño as garnish instead of green chilli if you have it growing in your garden.
Tip for cheese sauce
If you find that there is some lumpy residue after you make the sauce, use a whisk and whisk it till sauce is clear of lumps.
Tips for assembling Kheema Fries
Once you have assembled the Kheema Fries, you must serve immediately as the fries get soggy if left on the bench.
Prepare all elements ahead of time. The mince can be prepared two days ahead. The salsa can be made 2 hours ahead of time and refrigerated. The honey mustard sauce can be prepared at the same time as the salsa and refrigerated.  This leaves only the fries and cheese sauce for the last minute.  
In the photos I have used cheese sauce, mayonnaise, Sriracha mayonnaise and honey mustard sauce. You may sprinkle as many or as few sauces as you have in your pantry.
Keyword kheema, kheema fries, pub food, pub style
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

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