How to make Hyderabadi Keema -
Mutton mince cooked with various spices – Hyderabadi style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton Mince, Yogurt (दही)
Cuisine : Hyderabadi
Course : Main Course Mutton
For more recipes related to Hyderabadi Keema checkout Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema, Keema Matar . You can also find more Main Course Mutton recipes like Yarchi Nallamallu Bartad Madras Lamb Curry Salli Gosht Saoji Mutton
Hyderabadi Keema Recipe Card
In this delicious Hyderabadi keema preparation – mutton mince is cooked along with a variety of whole and dried spices and topped with a boiled egg just before serving. Sometimes a few green peas are added for more texture, taste and colour. It tastes delicious with just about any Indian bread, but my favourite is pav. I can easily polish off a plate of keema pav at any given date and time.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hyderabadi Keema Recipe
Mutton Mince 500 grams
Yogurt 1/2 cup
Salt to taste
Turmeric powder 1 teaspoon
Garlic paste 1 tablespoon
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 2-3
Black cardamom 1
Cloves 3-4
Cinnamon 1 inch stick
Black peppercorns 5-6
Onions chopped 3 medium
Ginger chopped 1 inch piece
Green chillies chopped 2-3
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Tomato,chopped 1 large
Egg boiled 1
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix lamb mince, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai. Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden.
Step 2
Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till fat leaves the masala.
Step 3
Add marinated lamb mince. Cook on medium heat for fifteen to twenty minutes or till mince is done.
Step 4
Garnish with boiled egg cut into quarters and coriander leaves. Serve hot.
Nutrition Info
Calories : 1622 Kcal
Carbohydrates : 110 gm
Protein : 45.3 gm
Fat : 111.1 gm
Other : 0
Best Cooked In
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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.
