chefadora

Mutton Keema in Pressure Cooker | Mutton Keema Recipe

User profile image
Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseMeatSpicyNon-Vegetarian

A flavorful and aromatic mutton keema dish cooked in a pressure cooker, perfect for serving with rice, roti, naan, or biryani.

Prep Time
15min
Cook Time
30min
Total Time
45min
Mutton Keema in Pressure Cooker | Mutton Keema Recipe recipe

Ingredients

4 Servings
(1 serving = approximately 50g)

Main Ingredients for Mutton Keema Recipe

  • 350g
    mutton keema
  • 3tbsp
    oil
  • 1piece
    bay leaf
  • 1in
    cinnamon stick
  • 4clove
    cloves
  • 2piece
    green cardamom
  • 1tsp
    shajeera
  • 1sprig
    curry leaves
  • 2tbsp
    coriander leaves
  • 1cup
    finely chopped onion
  • 3piece
    slit green chillies
  • 1tsp
    ginger and garlic paste
  • 1cup
    finely chopped tomato
  • 1/2tsp
    turmeric powder
  • 1tsp
    salt
  • 1tbsp
    red chilli powder
  • 1tsp
    coriander powder
  • 1/2tsp
    garam masala powder
  • 1tsp
    mutton masala powder
  • 1/4cup
    water

How to make Mutton Keema in Pressure Cooker | Mutton Keema Recipe

Cooking Instructions for Mutton Keema Recipe

  1. In a pressure cooker, heat oil over medium to low flame.

    Step 1.1: In a pressure cooker, heat oil over medium to low flame
    Step 1.2: In a pressure cooker, heat oil over medium to low flame

  2. Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera. Sauté until a nice aroma is released.

    Step 1.1: Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera
    Step 1.2: Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera
    Step 1.3: Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera
    Step 1.4: Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera
    Step 1.5: Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera
    Step 1.6: Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera

  3. Add curry leaves and coriander leaves. Sauté for a few more minutes to let the flavors steep.

    Step 1.1: Add curry leaves and coriander leaves
    Step 1.2: Add curry leaves and coriander leaves
    Step 1.3: Add curry leaves and coriander leaves
    Step 1.4: Add curry leaves and coriander leaves

  4. Add sliced onions and sauté until they are soft and change color.

    Step 1.1: Add sliced onions and sauté until they are soft and change color
    Step 1.2: Add sliced onions and sauté until they are soft and change color
    Step 1.3: Add sliced onions and sauté until they are soft and change color
    Step 1.4: Add sliced onions and sauté until they are soft and change color
    Step 1.5: Add sliced onions and sauté until they are soft and change color

  5. Add green chillies, ginger and garlic paste, and sauté until the raw smell disappears.

    Step 1.1: Add green chillies, ginger and garlic paste, and sauté until the raw smell disappears
    Step 1.2: Add green chillies, ginger and garlic paste, and sauté until the raw smell disappears
    Step 1.3: Add green chillies, ginger and garlic paste, and sauté until the raw smell disappears
    Step 1.4: Add green chillies, ginger and garlic paste, and sauté until the raw smell disappears

  6. Add chopped tomatoes and cook for a few minutes.

    Step 1.1: Add chopped tomatoes and cook for a few minutes
    Step 1.2: Add chopped tomatoes and cook for a few minutes
    Step 1.3: Add chopped tomatoes and cook for a few minutes

  7. Add turmeric powder and salt. Mix well and cook for 1 minute.

    Step 1.1: Add turmeric powder and salt
    Step 1.2: Add turmeric powder and salt
    Step 1.3: Add turmeric powder and salt

  8. Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder. Mix well and cook on low flame for 5 minutes until oil separates.

    Step 1.1: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.2: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.3: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.4: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.5: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.6: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.7: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder
    Step 1.8: Add red chilli powder, coriander powder, garam masala powder, and mutton masala powder

  9. Add washed and drained keema and roast for a few minutes on medium to low flame.

    Step 1.1: Add washed and drained keema and roast for a few minutes on medium to low flame
    Step 1.2: Add washed and drained keema and roast for a few minutes on medium to low flame
    Step 1.3: Add washed and drained keema and roast for a few minutes on medium to low flame
    Step 1.4: Add washed and drained keema and roast for a few minutes on medium to low flame
    Step 1.5: Add washed and drained keema and roast for a few minutes on medium to low flame

  10. Add water, mix well, and adjust the salt. Cover with lid and cook for 3 whistles.

    Step 1.1: Add water, mix well, and adjust the salt
    Step 1.2: Add water, mix well, and adjust the salt
    Step 1.3: Add water, mix well, and adjust the salt
    Step 1.4: Add water, mix well, and adjust the salt
    Step 1.5: Add water, mix well, and adjust the salt

  11. Allow the pressure to release naturally, then open the lid.

    Step 1.1: Allow the pressure to release naturally, then open the lid
    Step 1.2: Allow the pressure to release naturally, then open the lid

  12. If the curry is watery, cook on low flame for a few more minutes to adjust the consistency.

    Step 1.1: If the curry is watery, cook on low flame for a few more minutes to adjust the consistency

  13. Finally, add chopped coriander leaves and serve hot with rice, roti, naan, or biryani.

    Step 1.1: Finally, add chopped coriander leaves and serve hot with rice, roti, naan, or biryani
    Step 1.2: Finally, add chopped coriander leaves and serve hot with rice, roti, naan, or biryani
    Step 1.3: Finally, add chopped coriander leaves and serve hot with rice, roti, naan, or biryani

Nutrition (per serving)

Calories

348.8kcal (17.44%)

Protein

24.5g (49%)

Carbs

12.0g (4.36%)

Sugars

3.0g (6%)

Healthy Fat

15.1g

Unhealthy Fat

7.5g

% Daily Value based on a 2000 calorie diet

Chefadora AI is Here.

Experience smarter, stress-free cooking.

Tips & Tricks

  1. If cooking in a kadai, cook for 30 minutes on low flame and stir occasionally.

  2. Use fresh minced mutton: Ensure the mutton keema is fresh and preferably with a little fat for extra flavor. Fat in the keema helps it stay moist and enhances the taste.

  3. Wash the keema properly: Rinse the keema well in cold water and drain thoroughly before cooking. This helps remove any excess blood and impurities, ensuring the keema cooks evenly.

  4. When cooking keema in a pressure cooker, avoid adding too much water. Keema tends to release water during cooking, so use just a little to prevent the dish from becoming watery. Usually, 1/4th cup of water is sufficient.

  5. For an added layer of richness, use ghee along with oil to cook the keema. The ghee enhances the depth of flavor and gives the keema a traditional touch.

FAQS

  1. How do I cook mutton keema in a pressure cooker for the best flavor?

    To cook mutton keema in a pressure cooker, start by heating oil and sautéing whole spices like bay leaf, cinnamon, and cardamom until fragrant. Then, add onions, green chillies, and ginger-garlic paste, cooking until the onions soften. Incorporate chopped tomatoes and spices, then add the mutton keema and water. Cook under pressure for 3 whistles for tender and flavorful keema.

  2. Can I make mutton keema recipe suitable for a low-carb diet?

    Yes, you can make mutton keema suitable for a low-carb diet by serving it with cauliflower rice instead of traditional rice or naan. Additionally, you can reduce the amount of potatoes or other high-carb vegetables if you choose to add them.

  3. What are some good substitutions for mutton keema in this recipe?

    If you want to substitute mutton keema, you can use ground chicken, turkey, or even plant-based alternatives like lentils or textured vegetable protein. Adjust the cooking time accordingly, as lean meats may require less time to cook.

  4. How should I store leftover mutton keema?

    To store leftover mutton keema, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F.

  5. What dishes pair well with mutton keema?

    Mutton keema pairs wonderfully with rice, roti, naan, or biryani. You can also serve it with a side of yogurt or raita to balance the spices, and a fresh salad for added crunch and freshness.

Loading reviews...

thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Chefadora AiOur MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsOur AuthorsIngredientsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy