Mutton mince cooked with various spices – Hyderabadi style.
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
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.