How to make Dahi Ka Kheema Recipe - Kheema cooked in yoghurt

This recipe is from the book Simply Indian.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Yogurt (दही)

Cuisine : Hyderabadi

Course : Main Course_Mutton

Dahi Ka Kheema

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

You can also find more Main Course_Mutton recipes like Roasted Leg Of Lamb With Garlic And Rosemary, Chana Mutton, Shahi Gosht, Saoji Mutton. Or try out these recipes from Hyderabadi Cuisine like Kaju Aur Moti Pulao, Beans And Vegetable Biryani, Hariyali Kabab, Chicken Keema Pattice.

Dahi Ka Kheema Recipe Card

Dahi Ka Kheema
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Dahi Ka Kheema

  • Mutton mince (keema) 700 grams

  • Yogurt whisked 1 1/3 cups

  • Oil 2 tablespoons

  • Green cardamoms 3

  • Black cardamom 1

  • Cloves 5

  • Cinnamon 1 inch piece

  • Bay leaf 1

  • Mace 1 blade

  • Onion finely chopped 2 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Fresh coriander leaves chopped 3 tablespoons

  • Green chillies seeded deep fried 10 segment sheet

Method

Step 1

Heat the oil in a kadai; add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace. Sauté over medium heat till fragrant. Add the onions and sauté till brown. Add the ginger paste and garlic paste mixed with a quarter cup of water, and sauté for half a minute.

Step 2

Add the chilli powder and salt and sauté for two minutes. Add the keema and sauté till dry. Add the yogurt, bring to a boil, cover and simmer until the keema is cooked.

Step 3

Add half the coriander leaves and deep-fried green chillies. Stir well and transfer to a serving bowl.

Step 4

Garnish with the remaining coriander leaves and deep-fried green chillies. Serve hot with roti.

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