5 from 1 vote
Instant Pot Keema Pie
Old fashioned British cooking meets down home Indian food and the result is a super speedy, super delicious pie for dinner made in the Instant Pot.
Servings: 6
: 506 kcal
Author: Just Jo
Ingredients
For the keema
  • 2 tsp olive oil
  • 1 small red onion finely chopped
  • 2 fat cloves of garlic minced
  • 1 inch of fresh ginger finely chopped
  • 300 g lamb mince
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/4 tsp ground cinnamon
  • 1 tsp dried mint
  • 400 g can of chopped tomatoes
  • 1 tsp garam masala
  • 3 tbsp fresh coriander chopped
  • 100 g frozen garden peas
For the pastry
  • 220 g self raising flour
  • 110 g suet
  • 1 tsp nigella seeds kaloonji
  • 1 tsp fennel seeds
  • 125 ml cold milk
  • Butter to grease with
Kit needed
  • 1.5 lire pudding basin
  • Greaseproof paper
  • Tin foil
  • A rubber band or string
Instructions
  1. Start by making the keema. Turn the Instant Pot onto Sauté and add the oil, when hot, add the onion and cook for a few minutes until starting to colour.
  2. Add the lamb mince and stir very well to break it up and once there are no pink bits left, add the garlic and ginger and cook briefly before adding all the spices and dried mint.
  3. Stir well, add the tomatoes and 3 tbsp of water only (swish the tomato tin out with it first) then turn off the Sauté function.
  4. Put the lid on, turn vent to Sealing and set 8 minutes on Manual. When ready, do a Quick Pressure Release. Stir in the garam masala and coriander then transfer the keema to a bowl to cool to room temp.
  5. Make the pastry by stirring the flour, suet and seeds together in a bowl then dribble in enough milk to bring it together to a smooth dough. You do need to knead suet pastry a little bit to bring it together but stop once smooth. Flour the work top and leave it to one side for 5-10 minutes before rolling out into a circle 0.5 cm thick. Cut out a quarter of the circle and reserve for the lid.
  6. Transfer the larger piece of pastry to the greased pudding basin (make sure you take the butter all around the edge also to prevent sticking later) and push it into place firmly, pinching to seal the join. Take a little extra and form a small disk to reinforce the base (or top when it's turned out) and push it into place. Trim the excess off with a knife and use some scraps to pad out any thin areas you may have. Any leftover can be added to the pastry for the lid and re-rolled to a circle.
  7. Mix the peas into the keema and spoon into the pastry case. Place the lid pastry over the top and press the edges down very firmly, again trimming off any excess with a knife.
  8. Generously grease the greaseproof and place over the domed pie, topping with the foil - put a pleat in it first to allow for expansion. Use a rubber band or some string to hold them in place and crimp up the foil and paper.
  9. Place in the (washed out!) Instant Pot on top of the trivet. Pour in enough boiling water to come up half way up the basin and firstly Steam for 20 minutes before pressing Cancel and cook for 30 minutes on Manual with a Quick Pressure Release to finish. Make sure the vent is set to sealing throughout both cooking phases.
  10. Stand for up to 15 minutes before turning out onto a shallow bowl or dish with a lip.
Recipe Notes

You can make the keema a day ahead up to adding the peas and chill well covered overnight in the fridge, which makes this a very quick assembly job there after.
The keema also stands alone as a dinner in itself - it's so fast to cook, you never need go without your curry fix midweek ever again! Serve with steamed basmati rice and eat from a bowl, curled up in your favourite chair.... heaven :D