Step 1: Sauté Aromatics

Heat oil in a pressure cooker. Add bay leaf and let it sizzle for a few seconds. Then, add the finely chopped onions and sauté until they turn translucent and lightly golden brown, which should take about 5 minutes.

Step 2: Add Ginger-Garlic Paste

Add the ginger and garlic paste to the sautéed onions. Cook for about 2 minutes until the raw smell disappears and the paste becomes fragrant.

Step 3: Brown the Mutton Keema

Add the mutton keema to the cooker. Cook, stirring frequently, for about 7-8 minutes until the keema changes color from pink to brown and all its moisture has evaporated.

Step 4: Add Dry Spices

Once the keema is browned, add salt, kasuri methi, and meat masala. Mix all the ingredients thoroughly and cook for another 2-3 minutes, allowing the spices to toast with the keema.

Step 5: Cook with Tomato Puree

Pour in the tomato puree. Mix well and continue to cook on medium heat for about 8-10 minutes, stirring occasionally, until the oil starts to separate from the keema mixture.

Step 6: Pressure Cook

Add garam masala and water to the keema. Stir everything together. Close the lid of the pressure cooker and cook for 2-3 whistles, or approximately 10-15 minutes on medium heat after the pressure has built up.

Step 7: Finish and Garnish

Once the pressure is released, open the cooker. If desired, transfer the keema to an open pan and simmer for a few more minutes to achieve your preferred consistency. Garnish generously with fresh coriander leaves before serving.

• Adjust spice levels according to your preference.

• Ensure the keema is thoroughly browned before adding spices to enhance flavor.

• Cooking in a pressure cooker helps tenderize the mutton quickly.

• Add green peas (matar) for Matar Keema.

• Serve with a squeeze of fresh lemon juice for added tang.

• Garnish with sliced green chilies for extra heat.