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 Stir Fried Lamb with Broccoli, Madras Lamb Curry, Bheja Takatin, Gode Mutton.

Keema Hara Dhania Recipe Card

Keema Hara Dhania
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Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Keema Hara Dhania Recipe

  • Mutton Mince 1 kilogram

  • Hung Yogurt 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

Method

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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MasterChef Sanjeev Kapoor

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.