23 mins
Veg
Shahi Paneer
North Indian
North IndianNorth Indian • Main Course Gravy
Mutton Keema
43 mins
4 servings
Cooked 100+ times recently
Non-Veg
★ 4.1
Ingredients
- 1 g Cinnamon Stick (whole)
- 2.5 tbsp Ghee (divided)
- 10 cloves Garlic (peeled)
- 3 g Ginger (peeled)
- 130 g Onion (cut into quarters)
- 1 piece Green Chilli (stem removed)
- 1 tbsp Kasoori Methi
- 1 tsp Garam Masala
- 1.25 tsp Salt
- 1 tsp Kashmiri Mirch
- 0.25 tsp Turmeric
- 1.5 pieces Tomato (cut into two)
- 200 g Mutton Keema
- 80 ml Water
- 1 piece Black Cardamom
- 2 stems Coriander Leaves (minced)
Instructions
A classic Mughlai dish - minced meat, without bones, best had with pav or naan/paratha
Sauté spices and aromatics
Add Cinnamon Stick, 2 tbsp Ghee, Garlic, Ginger, Onion, and Green Chilli to The Upliance jar. The device will sauté the spices on medium heat for 30 seconds, then automatically chop the aromatics and sauté them on low heat for 3 minutes.
Cook the masala base
Add tomatoes, Kasoori Methi, Garam Masala, Salt, Kashmiri Mirch, and Turmeric to the jar. The Upliance will cook the mixture on low heat for 5 minutes with automatic stirring to create a rich gravy base.
Cook the Keema
Add Mutton Keema, Water, and Black Cardamom to the jar. The device will now cook the meat on low heat for approximately 25 minutes, using the stirring blade to ensure the keema cooks evenly without sticking.
The dish is ready
Once the cooking cycle is complete, open the lid. Garnish with minced Coriander Leaves and the remaining 0.5 tbsp Ghee. Serve hot with pav or paratha.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
497
Calories
10g
Carbs
19g
Protein
42g
Fat
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