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NZ Mutton Mince
Premium, grass-fed New Zealand lamb mince featuring a balanced fat-to-lean ratio. It offers a naturally sweet and delicate flavor, making it an ideal, protein-packed base for quick stir-fries, meatballs, koftas, and rich pasta sauces.
Per kg
In stock
2.000 kg
Origin: NZ
₹1,600.00
₹1,800.00
Price shown includes applicable GST.
You save
₹200.00
11% off
Need larger quantities, business pricing, or storage guidance?
Contact support.
Sourced from free-range, open-pasture animals, this premium mince offers the unmistakable, tender quality associated with New Zealand meat. The grass-finished diet yields meat with excellent marbling and a clean, delicate profile rather than a gamey taste. It absorbs marinades and aromatic spices effortlessly, making it a favorite for Indian curries (Keema), Middle Eastern kebabs, Mediterranean moussaka, and British Shepherd's Pie.
Selling unit
Per kg
Availability
In stock
GST
5.00%
Classic Mutton Keema Masala
Spiced minced mutton curry cooked with onions, tomatoes, and aromatic masala.
Prep 20 mins
Cook 40 mins
Serves 4
⌄
Classic Mutton Keema Masala
Spiced minced mutton curry cooked with onions, tomatoes, and aromatic masala.
Prep 20 mins
Cook 40 mins
Serves 4
This traditional Indian dish features minced mutton (kheema) simmered with onions, tomatoes, ginger, garlic, and a blend of spices. The slow cooking allows the flavours to meld together, creating a rich and hearty curry. It can be served with pav, chapati, or rice, making it a versatile and comforting meal.
Ingredients
- 500 g minced mutton (kheema)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 tsp ginger paste
- 2 green chillies, chopped
- 2 tsp garam masala
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Method
- 1 Heat oil or ghee in a large pan over medium heat.
- 2 Add onions and sauté until golden brown.
- 3 Stir in garlic, ginger, and green chillies; cook for 1 minute.
- 4 Add tomatoes and cook until soft and pulpy.
- 5 Mix in turmeric, coriander, cumin, and garam masala.
- 6 Add minced mutton and cook until browned.
- 7 Pour in ½ cup water, cover, and simmer for 20–25 minutes until the kheema is
- 8 tender.
- 9 Adjust salt and garnish with fresh coriander leaves.
- 10 Serve hot with pav, chapati, or rice.
- 11 CHEF TIP: For extra depth, add a spoonful of yogurt while cooking — it balances the spices and enriches the gravy.
Stuffed Bell Peppers with Mutton Mince
Colourful bell peppers stuffed with spiced mutton mince, baked until tender.
Prep 25 mins
Cook 40 mins
Serves 4
⌄
Stuffed Bell Peppers with Mutton Mince
Colourful bell peppers stuffed with spiced mutton mince, baked until tender.
Prep 25 mins
Cook 40 mins
Serves 4
This wholesome dish combines the sweetness of bell peppers with the rich, savoury flavour of spiced mutton mince. The peppers are hollowed out and filled with a mixture of minced mutton, onions, tomatoes, garlic, and warming spices, then baked until the peppers soften and the filling is juicy. It’s a vibrant, nutritious recipe that makes a hearty main course or a festive side dish.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 500 g mutton mince
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 tsp ginger paste
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Method
- 1 Preheat oven to 180°C (350°F).
- 2 Cut the tops off the bell peppers and remove seeds and membranes.
- 3 Heat oil or ghee in a pan, sauté onion, garlic, and ginger until fragrant.
- 4 Add tomatoes and cook until soft.
- 5 Stir in turmeric, cumin, garam masala, and salt.
- 6 Add mutton mince and cook until browned and tender.
- 7 Stuff the prepared bell peppers with the cooked mince mixture.
- 8 Place peppers upright in a baking dish and bake for 25–30 minutes until the peppers are soft.
- 9 Garnish with fresh coriander leaves and serve hot.
- 10 CHEF TIP: Parboil the bell peppers for 5 minutes before stuffing if you prefer them extra soft after baking.
Storage guidance
- Keep frozen at or below -18°C.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after complete thawing.
- Cook thoroughly before serving where applicable.
Delivery & support
- Delivered in cold-chain conditions where available.
- Please inspect the package promptly on delivery.
- Perishable and frozen items may have limited return eligibility.
- Contact support quickly if you receive a damaged or incorrect item.
Selling unit
Per kg
Pack / product weight
2.000 kg
Availability
In stock
GST
5.00%
Country of origin
New Zealand
SKU
M-MUT-NZL-MINCE
Barcode
8900000000821