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Full written recipe Punjabi Style Mutton Keema
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Marination
Ingredients:
MUTTON | मटन 1 KG (MINCED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
CURD | दही 1/2 CUP (WHISKED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना 2 TBSP (CHOPPED)
Cooking
OIL | तेल 4-5 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ONION | प्याज़ 4 MEDIUM SIZED. (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल 1 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 2 NOS. (CHOPPED)
CORIANDER STEM | धनिए के डंठल 2 TBSP (CHOPPED)
SALT | नमक TO TASTE
OIL | तेल 1 TBSP
GHEE | घी 1 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
CLOVES | लौंग 2 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
CINNAMON | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
GARAM MASALA | गरम मसाला A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
GHEE | घी 1 TBSP (OPTIONAL)
Method:
For this recipe make sure that you use hand minced mutton keema which is not minced finely, it needs to be very coarse for the right texture.
Add the minced meat into a large bowl followed by salt, turmeric powder & all the remaining ingredients of the marinade & mix well with the mutton, set the mutton aside & let it marinate until you cook the base masala, you can also marinate the mutton overnight or for a couple of hours.
To make the masala set a pan over high heat, add oil & once the oil gets hot add in the cumin seeds along with the chopped onions, stir well & cook until the onions turn golden brown.
Once the onions turn light golden brown add in the ginger garlic chilli paste, stir & continue to cook until the onions turn golden brown.
Then lower the flame & add all the powdered spices, stir & immediately add a splash of hot water then stir & cook over high flame until the oil gets separated, this process will take 3-4 minutes.
Further add the chopped tomatoes, coriander stems & salt, stir well & cook over high flame for 10-12 minutes until the tomatoes get cooked & the oil separates again, your base masala for mutton keema is ready.
Now to cook the mutton keema set a pressure cooker over high heat & add in the oil, ghee & let it get hot.
Further add in all the whole spices along with green chilli & the marinated mutton keema, stir well & cook over high flame for 5-6 minutes until the meats releases its moisture.
Then add the cooked base masala & mix it well with the keema, then put the lid on & cook the mutton for 1 whistle over high flame & then for 2-3 more whistles over low flame.
Once cooked switch off the flame & let the cooker de-pressurize naturally then open the lid & stir the mutton well, if the keema hasn’t cooked then you can cook for 1-2 more whistles.
Switch on the flame to high & add in the garam masala, black pepper powder, roasted kasuri methi powder, green chilli, fresh coriander & ghee, stir well & cook for the final 2-3 minutes.
Your Punjabi style mutton keema is ready, serve it hot along with toasted pav (skewered over direct flame) or with butter pav.
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Chapters
Intro 0:00
Marination 1:15
Base masala 3:25
Final cooking 5:11
Pav 1 8:11
Plating 1 8:36
Pav 2 10:13
Plating 2 10:34
Outro 11:20