How to make Hyderabadi Keema - Mutton mince cooked with various spices – Hyderabadi style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton Mince, Yogurt (दही)
Cuisine : Hyderabadi
Course : Main Course Mutton
Hyderabadi Keema Recipe Card
In this delicious Hyderabadi keema preparation – mutton mince is cooked along with a variety of whole and dried spices and topped with a boiled egg just before serving. Sometimes a few green peas are added for more texture, taste and colour. It tastes delicious with just about any Indian bread, but my favourite is pav. I can easily polish off a plate of keema pav at any given date and time.
For more recipes related to Hyderabadi Keema checkout Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema, Keema Matar . You can also find more Main Course Mutton recipes like Haleem, Kyma Curry, Kali Mirch Ka Gosht, Kaleji Pav.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hyderabadi Keema Recipe
Mutton Mince 500 grams
Yogurt 1/2 cup
Salt to taste
Turmeric powder 1 teaspoon
Garlic paste 1 tablespoon
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 2-3
Black cardamom 1
Cloves 3-4
Cinnamon 1 inch stick
Black peppercorns 5-6
Onions chopped 3 medium
Ginger chopped 1 inch piece
Green chillies chopped 2-3
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Tomato,chopped 1 large
Egg boiled 1
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix lamb mince, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai. Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden.
Step 2
Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.
Step 3
Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.
Step 4
Garnish with boiled egg cut into quarters and coriander leaves. Serve hot.
Best Cooked In
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