Mangshor Keema/Mutton keema masala | How to make Mangshor Keema/Mutton keema masala

By litushree Pradhan  |  28th Mar 2018  |  
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  • Mangshor Keema/Mutton keema masala, How to make Mangshor Keema/Mutton keema masala
Mangshor Keema/Mutton keema masalaby litushree Pradhan
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About Mangshor Keema/Mutton keema masala Recipe

It is typically minced (lamb or goat) with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying. Keema masala with full of flavour!

Mangshor Keema/Mutton keema masala

Ingredients to make Mangshor Keema/Mutton keema masala

  • 250 minced goat meat
  • 2 BLACK cardamom
  • 2 green cardamom
  • 1 inch cinnamon
  • 1 bay leaf
  • 2 cloves
  • 1 tbsp kasturi Meethi
  • 3medium onions
  • 15 pods garlic
  • 1 inch ginger
  • 2 green chilli
  • 2 tbsp mustard Oil
  • 2 medium size tomato
  • 2 cup water
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • coriander leaves finely chopped

How to make Mangshor Keema/Mutton keema masala

  1. In pressure cooker add cleaned minced meat and 1 cup water, 1/2 inch Cinnamon,1 black cardamom,1green cardamom, 1 clove, half of bay leaf,half of turmeric powder,red chilli powder,salt to taste
  2. Give 2 whistle in slow flame
  3. Once it's cool completely, keep it aside
  4. In the mean time let's make masala paste..In the mixie jar add 1 onion,garlic, ginger,and all rest of ground spices and grind into fine paste
  5. Chop finely 2 medium size onion and tomatoes
  6. Now take the same pressure cooker ,add mustard oil ,once heated
  7. Add chopped onions and fry till it's turn golden brown
  8. Now add the Masala paste to it and saute till raw smell goes off
  9. Niw add the boiled minced meat with whole stock and cook in high flame for 5 minutes and add tomatoes to it
  10. Cook for another 5 minutes and close the pressure cooker lid and give whistle for
  11. Once cool completely cook for another 10 Minutes depending on how much consistency you require
  12. -Add kasturi Meethi and give a mix and add coriander leaves
  13. Serve with paratha or chapati

My Tip:

Give whistle depending on the tenderness you want

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