By Moumita Paul
Heat a pressure cooker in medium flame with ghee & oil, add whole spices((green cardamom, cloves, cinnamon & bay leaves) for tempering.
Fry finely chopped onion until translucent. Add finely chopped tomatoes until soft & mushy.
Add ginger -garlic paste, finely chopped green chillies, spicy red chilli & kashmiri red chilli powder, turmeric & salt. Sauté the masala until raw smell goes off.
Then add mutton keema, mix the mince well with the roasted masala and fry the keema with masala for 1-2 mins.
Add the well-beaten curd or yogurt, mix it up well with the mutton mince, Cook the mince till its water almost dries off & oil separates from the gravy.
Add hot water to it and mix it well with mince. Once the gravy starts boiling, pressure cook it for 4-5 whistle blows on medium to high flame.
Once pressure releases remove the lid of the cooker & dry up the gravy. Then add powdered garam masala in it. Mix it well. Cook for 4-5 mins.
For making tadka, heat a small pan with ghee & kashmiri chilli powder, add it to the mince gravy. This step is for restaurant style taste & not mandatory.
Once the gravy gets thick & bubbles appear over it, add the handful of finely chopped coriander leaves, mix it nicely.
Once the Rogan((red rich oil over the food) appears over the gravy, turn off the heat. Mutton keema curry or masala keema or mince curry is ready.
Serve this keema curry with roti, chapati, paratha, naan, kulcha, tandoori roti, even with plain white rice, pulao, or Biryani too.