Perfect Mutton kheema masala - 1 easy way.

Ingredients

Main Ingredients

• Mutton Keema (Minced Mutton) – 2 lbs
• Oil – 3 to 4 tbsp
• Onion – 1 large, finely chopped
• Ginger-Garlic Paste – 2 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – ½ tsp
• Kashmiri Red Chili Powder – ½ tsp
• Salt – to taste
• Green Chilies – 2, slit
• Fresh Coriander (Cilantro) – ¼ cup, chopped
• Curry Leaves – a few (optional)

Whole Spices (Grind to a Fine Powder)

• Green Cardamom – 3
• Cloves – 4
• Cinnamon Stick – 1 inch
• Poppy Seeds – 1 tsp

Finishing Spices

• Coriander Powder – 1 tsp
• Cumin Powder – ½ tsp
• Meat Masala – ½ tsp
• Kasuri Methi – ½ tsp, crushed

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Method

1. Heat oil in a pressure cooker over medium heat.
2. Add the chopped onions and sauté until they turn light golden brown.
3. Add the mutton keema and cook, stirring occasionally, until the moisture evaporates and the oil begins to separate.
4. Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
5. Add the turmeric powder, red chili powder, Kashmiri red chili powder, and salt. Mix well to coat the keema evenly.
6. Stir in the freshly ground spice powder (cardamom, cloves, cinnamon, and poppy seeds) and cook for 2 minutes.
7. Add 1½ cups of water and mix thoroughly.
8. Close the pressure cooker lid and cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
9. Once the pressure has fully released, open the cooker and return it to low heat.
10. Add the coriander powder, cumin powder, crushed Kasuri methi, and meat masala. Mix well.
11. Simmer on low heat for 15 minutes, stirring occasionally, until the keema is well-cooked and the flavors are fully incorporated.
12. Garnish with chopped coriander leaves, green chilies, and curry leaves (if using).
13. Turn off the heat and serve hot.

Serving Suggestion

Serve hot with steamed rice, jeera rice, chapati, naan, or paratha.