Mutton Keema
A classic Mughlai dish - minced meat, without bones, best had with pav or naan/paratha
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
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 The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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