Sanjeev Kapoor

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Keema Hara Dhania  Recipe

Mutton mince cooked with plenty of coriander leaves and served garnished with boiled eggs.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 51-60 minutes

Servings : 4

Keema Hara Dhania

Main Ingredients

Mutton mince (keema), Mutton fat




Main Course_Mutton

Level Of Cooking



  • Mutton mince (keema)
    1 kilogram
  • Mutton fat
    50 grams
  • Pure ghee
    100 grams
  • Onions sliced
    3 medium
  • Ginger chopped
    2 inch pieces
  • Cloves
  • Coriander seeds
    2 tablespoons
  • Green cardamoms
  • Black peppercorns
  • 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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