Description
Mutton Keema Matar in Pressure Cooker / Minced Lamb with Peas is a popular recipe available at most Indian Restaurants. Keema Matar Recipe is also a very popular breakfast dish served at many houses. This keema matar can be cooked with mutton, lamb, beef, and even chicken minced meat. Check how to make keema matar in an instant pot pressure cooker in a restaurant style
Ingredients
Scale
- 1 pound (500 grams) ground meat (beef, mutton, lamb or chicken)
- 2 tablespoons olive oil or ghee
- 2 bay leaves (optional) (to enhance flavor)
- 1 teaspoon cumin seeds
- 1 medium onion (finely chopped))
- 3 teaspoons garlic (minced)
- 2 teaspoons ginger (minced)
- 1 –2 green chilli (chopped) or serano chili (deseeded and chopped)
- 2 fresh tomatoes (chopped)
- 1 teaspoon salt (adjust to taste)
- 1 cup peas (fresh or frozen)
- cilantro or coriander leaves chopped (for garnish)
SPICES
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cardamon
- 1 teaspoon garam masala
Instructions
- For Keema Matar in Pressure Cooker, first, turn on the Instant Pot to saute mode. Add the oil (or ghee) and let it get hot. Once hot add the bay leaf and cumin seeds for nearly 30 seconds or till the cumin seeds sizzles.
- Then add the chopped onions, and stir fry till they get golden brown or for 8 – 10 minutes.
- Add ginger, garlic, and green chilies and stir fry for 30 seconds. Add the remaining spices (ground coriander, ground cumin, chili powder, turmeric powder, ground cardamon, and garam masala) and stir fry for 30 seconds.
- Further, add tomatoes and salt, and cook till tomatoes become soft and pulpy for 3 – 4 minutes stirring occasionally.
- Now add the ground meat, and mix well to break the meat lumps. Cook till the meat gets browned for 3 – 4 minutes stirring occasionally. Then add 1/2 cup water and peas (matar). Mix well and deglaze the pot.
- Now cancel the saute mode, then close and seal the lid. Cook on pressure cook mode on high pressure for 10 minutes.
- Let the pressure release naturally for 5 minutes, and then quickly release the remaining. Open the lid and put it in saute mode. Simmer for 3 – 4 minutes, to get the desired consistency.
- Adjust the spices according to your taste. Mix well and garnish the keema matar (ground meat with peas) in Indian Style with cilantro (coriander leaves). Serve with rice, bread (pav), chappati, roti, or naan.
Notes
- any meat can be used like mutton, beef, lamb. Mutton is the best
- better to cook in instant pot or pressure cooker, gives a better taste and cooks fast
- if you don’t have instant pot, pressure cooker can be used.
- Category: main-course, main-dish, Meat Recipes