Mutton Keema in Pressure Cooker | Mutton Keema Recipe

Name: Mutton Keema in Pressure Cooker | Mutton Keema Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 350 g mutton keema; 3 tbsp oil; 1 piece bay leaf; 1 in cinnamon stick; 4 clove cloves; 2 piece green cardamom; 1 tsp shajeera; 1 sprig curry leaves; 2 tbsp coriander leaves; 1 cup finely chopped onion; 3 piece slit green chillies; 1 tsp ginger and garlic paste; 1 cup finely chopped tomato; 0.5 tsp turmeric powder; 1 tsp salt; 1 tbsp red chilli powder; 1 tsp coriander powder; 0.5 tsp garam masala powder; 1 tsp mutton masala powder; 0.25 cup water

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

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Add chopped tomatoes and cook for a few minutes.

Step 7

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

Step 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 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.