👁️ K ❤️ K
Easy Mutton Keema Curry Recipe with Prayosha Meera Meat Masala
Ingredients
- 500 g mutton keema (minced meat)
- 2 tbsp oil
- 2 onions, sliced
- 2 green chillies, slit
- 1 tbsp ginger-garlic paste
- 3 tomatoes, finely chopped
- ¼ tsp Prayosha Meera Turmeric Powder
- ½ tsp Prayosha Meera Kashmiri Red Chilli Powder
- ½ tsp Prayosha Meera Garam Masala
- ½ tsp Prayosha Meera Meat Masala
- ¼ tsp Prayosha Meera Kasuri Methi, crushed
- 1½ cups water
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
Step by Step Guide
- Wash the mutton keema thoroughly and drain any excess water.
- Heat 2 tbsp oil in a pressure cooker. Add the sliced onions and green chillies, then sauté until the onions turn light golden.
- Add the ginger-garlic paste and cook for a minute. Add the mutton keema and roast well until it changes color and all the moisture evaporates.
- Add salt, ¼ tsp Prayosha Meera Turmeric Powder, ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, ½ tsp Prayosha Meera Garam Masala, and ½ tsp Prayosha Meera Meat Masala. Mix well and cook until the oil starts to separate.
- Add the chopped tomatoes and cook until they become soft and blend into the masala.
- Pour in 1½ cups of water, cover the pressure cooker, and cook for 3 whistles or until the keema is tender.
- Once the pressure is released naturally, add the crushed Prayosha Meera Kasuri Methi and fresh coriander leaves. Cook for another 2–3 minutes.
- Serve the hot Mutton Keema Curry with roti, paratha, naan, or steamed rice.
