Kheema Sandwich Recipe – Mutton Mince & Spice-Filled Toasties

Last Updated on 2 months by Neha Deshmukh

Kheema Sandwich Recipe – Mutton Mince & Spice-Filled Toasties

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, flavourful snacks. And let me tell you, these Kheema Sandwiches are a total game-changer. I first made these when I was craving something comforting and spicy, and they’ve been a family favourite ever since. They’re perfect for a quick lunch, an after-school snack, or even a party appetizer. Get ready for a burst of Indian flavours in every bite!

Why You’ll Love This Recipe

These Kheema Sandwiches are seriously addictive. They’re packed with savoury, spiced mutton mince, sandwiched between perfectly toasted bread with a creamy spread. It’s a delightful combination of textures and tastes. Plus, they come together in under 30 minutes – perfect for busy weeknights! They’re also super versatile, so you can easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to make these delicious Kheema Sandwiches:

• 1 tbsp oil or butter
• 1 tsp cumin seeds
• 1 large onion (minced)
• 1 tsp ginger garlic paste
• 400 gm mutton mince (thawed, washed, drained)
• ¼ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 heaped tbsp tomato paste
• ¼ tsp garam masala powder
• Salt to taste
• 2 tbsp minced coriander leaves
• Bread slices
• Mayonnaise or cream cheese

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this recipe:

• Kashmiri Chilli Powder: Don’t skip this! It gives the kheema a beautiful vibrant red colour and a lovely, mild fruity flavour. It’s different from regular chilli powder, which can be too harsh. If you can’t find it, you can substitute with a pinch of paprika for colour and a little cayenne pepper for heat, but it won’t be quite the same.
• Mutton Mince: Good quality mutton mince is key. I prefer a slightly fatty mince for extra flavour and tenderness. Make sure it’s properly thawed, washed, and drained before you start cooking.
• Garam Masala: Garam masala blends vary so much from region to region (and even family to family!). Feel free to use your favourite brand or make your own. My grandmother always added a pinch of black cardamom to hers, which gave it a really unique smoky flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or butter in a saucepan over medium heat. Once hot, add the cumin seeds and let them splutter – this releases their amazing aroma.
2. Add the minced onion and ginger-garlic paste. Sauté until the onion is softened and translucent, about 5-7 minutes.
3. Now, add the mutton mince and a pinch of salt. Cook, breaking up the mince with a spatula, until it turns white and is no longer pink.
4. Stir in the turmeric powder, Kashmiri chilli powder, tomato paste, and garam masala powder. Mix well to combine.
5. Reduce the heat to low, cover the pan, and let the mixture cook until the meat is tender and the spices have melded together. This usually takes about 10-15 minutes. If the mixture gets too dry, add a splash of water.
6. Stir in the minced coriander leaves. Give it a good mix and then turn off the heat. Let the kheema cool slightly before assembling the sandwiches.
7. Spread mayonnaise or cream cheese on your bread slices. Spoon the kheema filling generously between two slices of bread.
8. Toast the sandwiches in a sandwich maker until golden brown and crispy. If you don’t have a sandwich maker, you can toast them in a pan with a little butter.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the mince. Cook it in batches if necessary to ensure it browns properly.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For extra flavour, add a squeeze of lemon juice to the kheema filling just before serving.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kheema Sandwich Adaptation: Swap the mutton mince for a plant-based mince alternative. There are some fantastic options available now!
• Gluten-Free Kheema Sandwich Adaptation: Simply use your favourite gluten-free bread.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri chilli powder to ¼ tsp.
  • Medium: Use the recipe as written.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli to the kheema mixture.
• Festival/Celebration Adaptations: These are amazing as a snack for Eid or Diwali. My aunt always makes a huge batch for our family gatherings!

Serving Suggestions

These Kheema Sandwiches are delicious on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A simple salad
• A cup of chai (Indian tea)

Storage Instructions

You can store leftover kheema filling in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before using. Assembled sandwiches are best eaten fresh, but you can store them in the fridge for a few hours if needed.

FAQs

Let’s answer some common questions:

• What type of bread works best for Kheema Sandwiches? White bread is classic, but you can use whole wheat, multigrain, or even brioche for a richer flavour.
• Can I make the Kheema filling ahead of time? Absolutely! It actually tastes even better the next day as the flavours meld together.
• How long will it keep? Up to 3 days in the fridge in an airtight container.
• What is Kashmiri Chilli Powder and can I substitute it? I mentioned it earlier, but it’s a special chilli powder known for its colour and mild flavour. Paprika and a pinch of cayenne can work in a pinch.
• Can I use other types of meat mince, like chicken or lamb? Definitely! Chicken or lamb mince would both be delicious. Adjust the cooking time accordingly.
• How can I adjust the spice level to suit my preference? I’ve given some suggestions in the “Variations” section above!