Mutton Keema in Pressure Cooker | Mutton Keema Recipe
A flavorful and aromatic mutton keema dish cooked in a pressure cooker, perfect for serving with rice, roti, naan, or biryani.
Ingredients
Main Ingredients for Mutton Keema Recipe
- 350gmutton keema
- 3tbspoil
- 1piecebay leaf
- 1incinnamon stick
- 4clovecloves
- 2piecegreen cardamom
- 1tspshajeera
- 1sprigcurry leaves
- 2tbspcoriander leaves
- 1cupfinely chopped onion
- 3pieceslit green chillies
- 1tspginger and garlic paste
- 1cupfinely chopped tomato
- 1/2tspturmeric powder
- 1tspsalt
- 1tbspred chilli powder
- 1tspcoriander powder
- 1/2tspgaram masala powder
- 1tspmutton masala powder
- 1/4cupwater
How to make Mutton Keema in Pressure Cooker | Mutton Keema Recipe
Cooking Instructions for Mutton Keema Recipe
In a pressure cooker, heat oil over medium to low flame.
Add bay leaf, cinnamon stick, cloves, green cardamom, and shah jeera. Sauté until a nice aroma is released.
Add curry leaves and coriander leaves. Sauté for a few more minutes to let the flavors steep.
Add sliced onions and sauté until they are soft and change color.
Add green chillies, ginger and garlic paste, and sauté until the raw smell disappears.
Add chopped tomatoes and cook for a few minutes.
Add turmeric powder and salt. Mix well and cook for 1 minute.
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.
Add washed and drained keema and roast for a few minutes on medium to low flame.
Add water, mix well, and adjust the salt. Cover with lid and cook for 3 whistles.
Allow the pressure to release naturally, then open the lid.
If the curry is watery, cook on low flame for a few more minutes to adjust the consistency.
Finally, add chopped coriander leaves and serve hot with rice, roti, naan, or biryani.
Tips & Tricks
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.
FAQS
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.
Loading reviews...
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 food. 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...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia