1teaspoondried mintor 1 tablespoon fresh mint leaves, finely chopped
1poundground lamb(or mutton/goat/beef/chicken)
½-1cupwateradjust for cooker size - see notes
Add after pressure cooking
2-3tablespoonschopped cilantrofor garnish
Saute Aromatics & Spices
Turn on Saute. Wait 30 seconds and add oil, ghee, bay leaves and cumin seeds. When cumin seeds sizzle, add chopped onions and green pepper and saute for 3 minutes, until softened.
Add minced ginger, garlic and chopped serrano chilies. Saute another 2 minutes.
Add salt, turmeric, red chili, coriander, cumin, garam masala, ground cloves and cardamom. Stir and cook for a minute.
Add tomato puree, mint and cilantro, and stir well.
Add Ground Meat, Pressure Cook & Finish
Add the ground meat and use a ladle or potato masher to break down the meat. Stir really well, until it combines with the onion-tomato mix. Turn off saute. Add water and scrape off any brown bits that may have stuck to the bottom.
Close the lid and cook for 10 minutes at Pressure cook or manual, high pressure, on sealing mode. After cooking time is done, hit cancel and manually release the pressure by following your cooker's quick release instructions. Open the lid after the pin drops.
Turn on Saute. Add milk and simmer the curry for 4 to 5 minutes, until it reduces to your desired consistency.
Stir in the reserved cilantro and serve with cumin rice or naan. Note: At this point, if there is a layer of oil floating on top of the curry, scoop it out using a ladle or soak it in paper towels and toss. This step is optional and a personal preference.
Stovetop Keema Curry
Heat the olive oil in a large pan over medium heat for 2 minutes. Add ghee, bay leaves and cumin seeds. Saute for 30 seconds, then add onions and green peppers. Saute for 1-2 minutes, stirring occasionally.
Add ginger and garlic paste and saute till fragrant, about 30 seconds. Then, add green chillies (capsicum) and saute for 2-3 minutes.
Add turmeric, red chili powder, coriander powder, cumin powder, garam masala, ground cloves and ground cardamom. Saute for few seconds, stirring constantly. Add tomato puree and stir.
Next, stir in the mint leaves and coriander leaves. Add the minced mutton and salt. Use a wooden spoon to break down the meat into smaller bits. Stir until it combines with the tomato-onion mix. Add water and scrape off any brown bits that may have stuck to the bottom.
Bring it up to a simmer and allow the curry to cook, covered, for 20-25 minutes.
Once the cooking time is done, gradually add milk. Mix well and cook it for a few minutes, or until the milk has reduced to your desired consistency. Garnish with coriander leaves and serve.
Use ground or whole cloves and cardamom. I used ground cloves and cardamom. Alternatively, you can use 4-5 green cardamom pods and 6-7 cloves. Add them along with bay leaves. After cooking, fish them out before serving as they have an overwhelming taste if bitten into.
Adjust water based on 6-qt or 8-qt Instant Pot. We use a 6-qt Instant Pot. Adjust the water quantity to 1 cup or more if using an 8-qt size pressure cooker. You may have to turn on saute to reduce the sauce after pressure cooking.
Remove the top layer of fat, if desired. Ground meat will render a lot of fat during the cooking process. This is natural and one of keema's key characteristics. Feel free to scoop out the layer of oil using a ladle or soak it in paper towels, then discard. This step is more about personal preference and completely optional.
Make a classic Keema Aloo with potatoes. Add 1 medium ½-inch diced Yukon gold potato along with the onions and peppers. One-half cup thawed frozen green peas (matar) are another classic addition which can be stirred in at the very end.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.