Keema Hara Dhania Recipe - Mutton mince cooked with plenty of coriander leaves and served garnished with boiled eggs.

This is an exclusive website recipe.

Main Ingredients : Mutton mince (keema), Mutton fat

Cuisine : Hyderabadi

Course : Main Course_Mutton

Keema Hara Dhania

Keema Hara Dhania Recipe - How to make Keema Hara Dhania


Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium


  • Mutton mince (keema) 1 kilogram

  • Mutton fat 50 grams

  • Pure ghee 100 grams

  • Onions sliced 3 medium

  • Ginger chopped 2 inch pieces

  • Cloves 4-5

  • Coriander seeds 2 tablespoons

  • Green cardamoms 5-6

  • Black peppercorns 8-10

  • Cinnamon 1 inch stick

  • Hung yogurt 1 cup

  • Salt to taste


Step 1

Wash mince and drain to remove excess water. Grind ginger, garlic and green chillies with half the coriander leaves to a paste.

Step 2

Chop the remaining coriander leaves. Boil eggs in boiling hot water for twelve minutes. Cool, peel and cut into quarters. Heat ghee in a thick-bottomed pan and add cumin seeds, green cardamoms, cinnamon and cloves. Sauté till fragrant. Add onions and sauté till golden brown.

Step 3

Add ginger-garlic-green chilli-coriander paste and sauté for half a minute. Add mutton mince and cook on high heat, stirring continuously, for ten minutes.

Step 4

Add coriander powder and mix well. Stir in one and a half cups of water and bring it to a boil, reduce heat, cover and simmer for half an hour, stirring occasionally.

Step 5

In case the mutton mince is still not cooked, add a quarter cup of water and cook on low heat till mince is fully cooked.

Step 6

Add salt to taste, crushed black peppercorns, garam masala powder and lemon juice. Add chopped coriander leaves and mint leaves.

Step 7

Mix well and serve hot garnished with boiled egg quarters.

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