About the Recipe
Lucknowi Mutton Qeema/kheema is a flavourful dish from the land of Nawabs. Mutton Kheema goes very well with Hot Rotis, Rice, Soft Bread (Pav) & Parathas. While serving garnish it with some Onion Rings and a dash of lemon juice.
For Prepration :
3 tablespoons vegetable oil
4 SPICEBAY® green cardamom pods
1 SPICEBAY® black cardamom pod (badi elaichi)
3 SPICEBAY® cloves (laung)
1 piece SPICEBAY® Cinnamon, 1-inch in size
1 SPICEBAY®Bay leaf (tej patta)
250 grams onions, (about 2-3 medium onions), finely chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
4 green chillies, finely chopped
350 grams tomato, finely chopped
2 teaspoons SPICEBAY® red chilli powder
1⁄2 teaspoon SPICEBAY® Turmeric powder (haldi)
2 teaspoons SPICEBAY® coriander powder
3 teaspoons SPICEBAY® Lucknowi Qeema masala powder
500 grams keema (minced mutton)
1 1⁄2 teaspoons salt, or to taste
2 tablespoons butter, for toasting pao
6 Pav/ Buns/ Bread Slices
1 lime, cut into wedges to garnish
Preparation for Qeema:
Place Pressure cooker on medium heat, pour in oil. When oil is hot but not smoking, toss in SPICEBAY® green cardamom, SPICEBAY® black cardamom, SPICEBAY® cloves, SPICEBAY® Cinnamon, SPICEBAY® bay leaf. Stir fry till aromatic, about 2 minutes, slide in onion. Sauté till golden brown.
Add garlic paste, ginger paste, and green chillies. Stir well for about 2 minutes, then slide in tomatoes. Sauté, stirring occasionally, till the tomato softens and is cooked through, about 7 minutes.
Add Spicebay Red chilli powder, SPICEBAY® Turmeric powder, SPICEBAY® Coriander powder, and SPICEBAY® Lucknowi Qeema masala, and stir. Add keema, mix well, and cook for 5–6 minutes. Add salt.
Cook for another 3 minutes, add ½ cup water and bring to a boil and cook for 8–10 minutes after the cooker has reached full pressure (the first whistle). Remove from heat and allow to cool before opening the cooker.
Heat butter in a pan and very lightly brown the Pav/Bun/Bread slices. Serve keema immediately with hot Pav/Bun/Bread slices on the side accompanied with a wedge of lime to garnish. Or slice the pao in half, leaving one side attached, and fill liberally with keema; top with a squeeze of lime juice. Serve immediately.