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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Mince, Hung Yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Indian

Course : Main Course Mutton

Keema Hara Dhania

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Keema Hara Dhania checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Jowar Keema Khichdi, Mutton curry, Chana Mutton, Nalli Gosht.