How to make Dahi Ka Kheema - Kheema cooked in yogurt.
This recipe is from the book Simply Indian.
Main Ingredients : Mutton mince, Yogurt (दही)
Cuisine : Hyderabadi
Course : Main Course Mutton
Dahi Ka Kheema 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.
For more recipes related to Dahi Ka Kheema checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Syun Methi, Chana Mutton, Yarchi Curry, Laal Maas.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dahi Ka Kheema Recipe
Mutton mince 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.
