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Mutton Keema Lettuce Cups Recipe

Prep Time: 10 min | Cooking time: 20 mins


  • 1 cup of Blue Tribe Plant Based Mutton Keema
  • 1 tbsp oil
  • 5-6 cloves of garlic, minced
  • 2 tsps of ginger
  • 1 large onion, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tsps of red chilli powder
  • 2 tsps of cumin (jeera) powder
  • 1.5 tsps of garam masala
  • ½ tsp turmeric (haldi) powder
  • Salt, to taste
  • Handful of frozen or fresh peas
  • Creamy coconut yogurt
  • Iceberg lettuce leaves, soaked in ice cold water for 20-25 minutes


  • 1. Separate and soak iceberg lettuce leaves in ice cold water to crisp up.
  • 2. In a pan, add in some oil and sautee the garlic till it starts turning slightly brown. Add in ginger and onions and sautee till onions are translucent.
  • 3. Add in diced tomatoes, spices and salt. Sautee for 2-3 minutes till the raw smell goes away. Add in the Plant Based Mutton Keema and peas, followed by a dash of water. Cover and cook for 5-6 minutes, uncover and cook for another 3-4 minutes. Stir periodically to prevent burning.
  • 4. Cool the keema mix. Meanwhile drain the water from the lettuce leave and let them dry.
  • 5. Serve with spiced coconut yogurt!


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