How to make Keema Methi -
Mutton mince cooked with fenugreek leaves and masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Minced Mutton, Fenugreek Leaves
Cuisine : Hyderabadi
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Spaghetti Meatballs, Aromatic Lamb Shank Stew, Polenta with Lamb Patty and Honey Wasabi Sauce, Keema Par Eeda.
Keema Methi Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Methi Recipe
Minced Mutton 250 grams
Fenugreek Leaves 2 cups
Oil 3 tablespoons
Bay leaves 2
Garlic finely chopped 1 tablespoon
Cumin seeds 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Tomatoes 2 large
Green chillies 3
Bhuna masala 130 grams
Salt to taste
Fresh mint leaves 15-20
Juice of ½ lemon
Fresh mint sprig for garnishing
Method
Step 1
Heat oil in a non-stick kadai, add bay leaves, garlic and cumin seeds and sauté till fragrant.
Step 2
Add red chilli powder, coriander powder, garam masala powder, cumin powder to minced mutton and mix well. Add this to the pan and sauté for 2-3 minutes.
Step 3
Roughly chop tomatoes and place in a mixer jar. Add fenugreek leaves, green chillies and grind coarsely.
Step 4
Add the ground mixture to the pan and mix well.
Step 5
Add bhuna masala, salt, mix well and cook 10-12 minutes. Add mint leaves, lemon juice and mix well.
Step 6
Transfer into a serving bowl, garnish with a mint sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
