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If you know me then you would have realised that I am a fan of quick and easy meals such as this Mutton Keema Macaroni. Well there are some dishes that do need time and effort yet I do follow certain time management techniques that can shorten the overall cooking time. In this blog post, I will share with you the recipe of Keema Macaroni which is one such dish that can be made quickly on busy weeknights that is not only delicious but also fully satisfying.
Indian cuisine as you may be aware is known for its rice, kebabs and curries. Well this tends to get monotonous after some point in time. That’s when back in the days when I was a child, my mother used to make this keema macaroni recipe to give us a change in taste. I used to enjoy it as a kid as a matter of fact I still do.
In this Mutton Keema Macaroni I have cooked the mutton keema in green masala the ingredients of which you can find listed in the recipe card below. The star ingredient of this keema macaroni for me are the potatoes. They give an amazing taste to this recipe so try not to avoid it.
Page Contents
Recipe benefits for those who are suffering from food allergies
What to serve with Mutton Keema Macaroni
You can pair this dish with a dessert such as Key Lime Pie that can be made ahead of time as well.
FAQ on this Keema Macaroni recipe
Keema is ground meat (mince). In Hindi we refer to it as Keema whereas in English we call it as Mince (Ground meat).
Yes. You can use the mince of any meat such as chicken or beef. Just make sure you adjust the pressure cooker timing depending on the meat you would use.
Yes you can however I would advise you to not as this gives an amazing flavour to the dish.
Yes you can add the vegetables of your choice such as broccoli, peas or even French beans if you wish to.
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Keema Macaroni – A quick meal for busy weeknights
Equipment
- 1 Pressure Cooker
- 1 Sieve
- 1 Colander
- 1 Wide Cooking Pot
Ingredients
Mutton Mince
- 100 Grams Mutton Mince (Keema)
- 1 Small Onion Finely chopped
- ½ Small Tomato Finely chopped
- 1 Tsp Ginger garlic paste
- Salt as needed
- 3 Tbsp Oil
Green Masala for Keema Macaroni (Grind into smooth paste using very little water)
- ½ Cup Coriander leaves
- 2 Green chillies
- 2 Green cardamom
- 4 Cloves
- ½ Inch Cinnamon stick
- 5 Black pepper balls
- ½ Tsp Cumin powder
- 1 Tsp Coriander powder
Macaroni
- 350 Grams Macaroni
- 3 Small Potatoes cut lengthwise
- 2 Small Carrots Cut in juliennes
- 2 Bulb Spring onions
- 1 Tbsp Dark soya sauce
- 1 Tbsp Chili vinegar
- 4 Dashes Tobasco sauce
- ⅓ Cup Spring onion leaves cut finely
- Salt as needed
- 3 Tbsp Oil
Instructions
General preparation for Keema Macaroni
- Wash and rinse keema under running tap water until the water runs out clean.100 Grams Mutton Mince (Keema)
- In a wide cooking pot, over high flame keep water to boil.While the water is boiling, cut the vegetables and grind the green masala and set aside.Once the water starts to bubble add in the macaronis, salt and drizzle some oil so that the macaronis do not stick to one another. Cook it for around 10 mins or as per the instructions on the packet.After its done cooking. Drain the excess water using a colander and set the macaronis aside.350 Grams Macaroni
How to make Keema Macaroni?
- In a pressure cooker over medium high flame add oil.3 Tbsp Oil
- Once the oil is hot add in the finely chopped onions and continue frying them stirring continuously until they turn translucent.1 Small Onion
- Then add in the ginger garlic paste and give it a good mix. Cook until the raw smell goes away.1 Tsp Ginger garlic paste
- Now add in the earlier ground green masala and continue frying it until oil begins to separate. (You can use little water at a time if the masala starts to stick to the bottom of the pan).
- Add the tomatoes and continue frying until they get soft and mushy.½ Small Tomato
- Now add in the mutton mince (keema) that you had set aside to drain the excess liquid from. Give it a good mix and keep frying on high flame for around 2 mins. Then close the lid of the pressure cooker and cook it on high flame for 1 whistle and then on slow flame for another 2 whistles. (The timing here will vary depending on the meat you would be using)This should take around 10 mins.
- Once done switch of the gas and let the pressure cooker release its steam naturally.
- Meanwhile use the same wide cooking pot in which you had boiled the macaroni. Set it on on medium flame and add some oil.3 Tbsp Oil
- Once the oil is hot add the potato wedges and keep frying by stirring continuously until the potatoes have been cooked well.You can even add very little water and cover it and cook until they turn soft.3 Small Potatoes
- Now add the spring onions bulbs and continue frying for a min.2 Bulb Spring onions
- Add the carrots and give it a good mix.2 Small Carrots
- Now add the keema from the pressure cooker into the wide cooking pot and give it a good mix.
- At this point in time the vegetables should have been cooked well. Incase they haven’t you can always add very little water and then cover and cook them for sometime.
- You can now add the cooked macaronis along with soy sauce, chili vinegar and tobasco sauce.1 Tbsp Dark soya sauce, 1 Tbsp Chili vinegar, 4 Dashes Tobasco sauce
- Give it a good mix and then adjust the salt as needed.
- Finally switch of the flame and serve it hot.
Notes
Did you make this recipe?
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