Instant Pot Mutton Keema Curry
Mutton Keema Curry made with Instant Pot or Pressure Cooker. Keema is a popular food and served with naan, parotta, roti, chapati, dosa, idli, dinner rolls, rice.
Servings: 6
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 1.5 lb Ground Mutton
- 2 tbsp Oil
- 1 tbsp Ginger garlic paste
- 2 Onions medium, diced
- 1 Tomato large, diced
- ½ cup Water
- 1 Sprig curry leaves
- Cilantro to garnish
Spices
- 1 ½ tbsp Chili powder
- 1 tbsp Coriander powder
- 1 tsp Turmeric
- 1 tsp Garam masala
- 2 tsp Salt adjust to taste
Instructions
- Start the pressure cooker in SAUTE mode and heat oil in it. Add onions, salt and saute for 2 minutes.
- Put ginger garlic paste, curry leafs and saute until the raw smell is gone.
- Add coriander powder, chilli powder, garam masala, turmeric and saute for 1 minutes.
- Put chopped tomato to the pan and fry until tomatoes turn mushy.
- Add cleaned ground mutton and mix well with the other ingredients. This is important, so the mutton does not form lumps. Also make sure to scrape anything stuck at the bottom of the pot.
- Cook until water evaporate on saute option.
- Add half cup water and 1 slit green chilli and mix well. Press Cancel and close the lid with vent in sealing position.
- Cook on MANUAL or pressure cook mode at high pressure for 15 minutes.
- When instant pot beeps, let the pressure release naturally.
- Garnish with cilantro and serve hot with naan or porota
Notes
- Adjust spice to your taste. To make this spicier, add more green chilies and red chili powder.
- Stovetop pressure cooker: Follow the same steps and pressure cook 5 whistle on medium flame